Category Archives: Serbian

Slavski Kolač Славски колач (Sweet Bread)

This is a sweet bread, usually baked with a cross or other religious symbol made out of dough on top. It is served during Slava, a special day for feasting and sharing with friends. (Slava is a religious time to commemorate the day that each Serbian family’s ancestors became Christians in the Sixth Century. Each family has a patron saint.)

Kolach

Slavski Kolač Славски колач (Sweet Bread)

Course bread, Dinner, Kolach, Kolache, Lunch
Cuisine Serbian, slavic, The Balkans, The former Yugoslavia

Ingredients
  

  • 2 cakes yeast
  • ¼ cup lukewarm water
  • ¼ cup shortening
  • ½ cup sugar
  • 5 cups sifted flour
  • 1 tsp. salt
  • 2 eggs beaten
  • 1 cup milk scalded
  • 1 tsp. grated lemon rind
  • Juice of 1 lemon
  • 1 egg yolk slightly beaten

Instructions
 

  • Soften yeast in warm water.
  • Add shortening, sugar, and salt to scalded milk.
  • Add yeast, eggs, lemon rind and juice, and enough flour to make a stiff batter.
  • Beat well.
  • Add more flour to make a soft dough. Knead until smooth.
  • Place in a greased bowl; cover and let rise until doubled in bulk.
  • Punch down.
  • Put in greased 10″ tube pan and let rise again until doubled in bulk.
  • Brush with beaten egg yolk.
  • Bake at 375° for 45 minutes until the top is dark brown.
Keyword bread, Serbian, slavic

Djuvece recipe

 

DJUVECE

Course: Lunch, Main Course, Main Dish
Cuisine: Serbian
Keyword: casserole, Serbian
Author: unknown

Ingredients

  • 4 large onions sliced
  • 2 Tbsp. lard
  • 4 large potatoes sliced
  • 2 lbs. tomatoes sliced
  • 2 large green peppers seeded
  • 1 cup rice
  • 3 cups tomato juice
  • 4 pork chops
  • 1 tsp salt
  • ¼ tsp. pepper

Instructions

  • Brown onions in lard, place ½ in greased casserole.
  • Put potatoes over onions.
  • Place ½ tomatoes over potatoes, and place green peppers on top of tomatoes.
  • Add the remaining onions, and top with rice.
  • Place remaining tomato slices over this and pour tomato juice over all.
  • Slightly saute chops, sprinkle with salt and pepper put on top of vegetables in casserole and cover.
  • Bake at 325° to 350° for 30 minutes, uncover and bake another 15 minutes.

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Ćevapčići

Ćevapi (Cyrillic: ћевапи, pronounced [tɕeʋǎːpi]) or ćevapčići (formal diminutive; Cyrillic: ћевапчићи, pronounced [tɕeʋǎptʃitɕi]) is a grilled dish of minced meat found traditionally in the countries of southeast Europe (the Balkans). It is considered a national dish of Bosnia and Herzegovina,[Croatia, and Serbia, and is also common in Montenegro, North Macedonia, Kosovo, Slovenia, and Albania.

Ćevapi has its origins in the Balkans during the Ottoman period and represents a regional specialty similar to the köfte kebab.

They are usually served in groups of five to ten pieces on a plate or in a flatbread (lepinje or somun), often with chopped onions, sour cream, kajmak, ajvar, feta cheese, minced red pepper, and salt. Bosnian ćevapi are made from two types of minced beef meat, hand-mixed and formed with a funnel, while formed ćevapi are grilled. Serbian ćevapčići are made of either beef, lamb, or pork or mixed.

The word ćevap is derived from the Turkish kebab. The word is sometimes used in conjunction with the common South Slavic diminutive ending -čići (Serbo-Croatian: ćevapi/ćevapčići / ћевапи/ћевапчићи; Macedonian: ќебапчиња, romanized: ḱebapčinja; Albanian: Qebapa/Qofte; Bulgarian: кебапчета, romanized: kebapcheta; Czech: čevabčiči; Slovak: čevapčiči; Slovene: čevapčiči). The word ćevapi is plural; the singular form ćevap is rarely used, as a typical serving consists of several ćevapi.

(via Wikipedia)

Ćevapčići

Course: Breakfast, Brunch, Dinner, Lunch, Main Course, Main Dish
Cuisine: Croatia, Serbian, The Balkans
Keyword: ćevapčići, sausage
Servings: 3

Ingredients

  • ¾ lb. ground pork sausage
  • ¼ lb. ground veal
  • 2 tsp. paprika
  • salt & pepper to taste

Instructions

  • Mix all ingredients & roll to form small sausages.
  • Broil.
  • Serve with chopped onions, sliced tomatoes, & dinner peppers.

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Ražnjići

Ražnjići is a popular Balkan specialty of grilled meat on a skewer, equivalent of the Greek souvlaki and Turkish şaşlık. The name is derived from “ražanj” meaning “skewer”

Via Wikipedia

Ražnjići

Course: Dinner, Lunch, Main Course, Main Dish
Cuisine: The Balkans
Keyword: Balkan, meat

Ingredients

  • ½ lb. each veal & pork cubed
  • 2 ½ tsp. ground paprika
  • ¼ cup short wine vinegar
  • 1 ½ tbsp minced onion
  • 2 tsp salt
  • 1 tsp ground black pepper

Instructions

  • Mix together all ingredients except meat.
  • In a bowl, alternate meat & mixed ingredients in thirds, starting with meat.
  • Cover & allow to set overnight.
  • Skewer meat & broil.
  • Serve with chopped onions, sliced tomatoes, & dinner peppers.

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Serbian Sarme (Sarma) / cabbage rolls

 

Serbian Sarme

Cuisine: Serbian
Keyword: Serbian
Author: BJ Rusovich, Counsel of Yugoslavia

Ingredients

  • 1 head cabbage
  • 1/2 lb ground beef
  • 1 lb ground pork
  • 1/4 lb ham
  • 1/2 cup rice cooked
  • 1 egg well-beaten
  • 1 onion chopped
  • 3 cloves garlic
  • salt
  • pepper

Instructions

  • Parboil cabbage for about five minutes.
  • Remove leaves one by one and trim stems to make it easier to fold.
  • Mix well the above ingredients and fill each leaf separately, then wrap securely.
  • Place in casserole a layer of cabbage leaves and one of the sarme,
  • Make a thin roux, adding one-half cup of tomatoes and one cup of water and over the sarme.
  • Cook for one and a half hours on low fire.

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