Čvarci - Serbian caviar

 
        Čvarci refers to a specialty popular in the Balkan cuisine. They are mostly common to Serbia and Croatia, but they can also be found in some other countries of Southeastern Europe. Čvarci are a kind of pork crisps, with fat extracted from the lard. They are usually homemade, and they can be bought in supermarkets or farmer markets in larger cities.
In England, Canada and America, čvarci are called "wastage". In Serbia, it was once eaten by the poor, but čvarci were in centuries transformed in art, so now every region has its own kind of this specialty. There are Hungarian čvarci, pepper čvarci, "duvan" (tobacco) čvarci, and the ones that are made in Srem and Bačka.
        Preparation of čvarci includes melting the lard. Lard is cut in blocks of about 2 cm long and slowly fried in their own fat. Milk can be added in order to obtain the caramel color. This process lasts until all fat melts away and only crispy pork rind remains. Onion and garlic may be added as a spice and salt is always used as seasoning.

        The most famous variety of čvarci are "duvan" čvarci. They are produces in Šumadija region of central Serbia and especially around the town Valjevo. They are considered as more noble kind of čvarci. In case of this type of pork chips, the process of slow fat frying is much longer and it does not end until all the fat is completely extracted. Full "oranija" is poured with water and cooked for six or seven hours, until all the meat falls off the bone and becomes mushy. Oranija is big tin container where čvarci are fried in winter and where jam and chutney are made during the summer. Afterwards, all the ingredients are pressed out with clamps, čvarci get salted and become crispy.
         Čvarci are considered to be winter food. Traditional time for pork processing in Serbia is late autumn, and čvarci are consumed throughout the winter. They can be eaten as a snack, combined with heated rakija (Serbian national fruit brandy) or they can be used as an ingredient in other food recipes that include various sorts of pastry.
        The manifestation "Čvarak fest" has been held since 2010. in Kać, as a manifestation with a goal to tend the Serbian culture, customs and the traditional cuisine of Vojvodina. The base of this manifestation is a competition where all the competitors show their skills in melting čvarci and cutting the lard. There is also a festival of Duvan čvarci which is held every year in second week of October in Valjevo.

         

Serbian Rakija - national spirit that can conquer the world

          Rakija is the name of an alcoholic strong drink made from distillation of fermented fruit. The alcohol content is usually around 40%, but homemade rakija can be much stronger and it can consist of 50 or 60% alcohol. Rakija is traditional  drink of south Slavic people. It is made in Serbia, Bosnia and Herzegovina, Montenegro, Croatia, Macedonia and Bulgaria.
         "Prepečenica" is double distilled, where the alcohol content exceeds 60%. This well-known Serbian drink is without color, except when other ingredients are added, such as herbs, honey, cherries and hazelnuts. Some types of rakija are kept in wooden barrels (of oak tree) for additional aroma and golden color. It is recommended to be drunk from special small cups the capacity of 0.03 to 0.05 l.

     
        Rakija is part of many special occasions, including marriages, joining the army, baptisms, festivities and many other celebrations. It is served before meals and with appetizers. It is drunk with roasted pig, lamb or dried meat. At funerals, tradition demands that a bottle of rakija should be left on the grave of the deceased who liked to drink it, or at least to sprinkle a drop or two during the memorial service for peace of the person's soul. People offer flask of rakija to policemen, judges or other people as a payment or a bribe. Many folk songs have been composed about rakija production and consumption.
        It is strongly believed that one cup of rakija per day has positive effects on peoples' health. Many Serbian people drink rakija every morning and doctors believe that it reduces the risk of heart diseases and cancer.
        Being a guest in Serbia means that you will be immediately offered rakija, served in shot glasses, no matter what time of day it is. It is almost disrespectful to refuse rakija, and if you don't feel like drinking anymore, you should leave some in the bottom of the glass, because when your hosts see it's empty, they will keep pouring more. One of the most important things about rakija is the drinking procedure. Before taking the initial taste, you should exhale deeply, and then take a quick sip directly down your throat right to the stomach. Then you take a long breath through your nose and you should feel the burning in your chest, not in your throat.

       When it comes to rakija, there is an entire world to be discovered. Rakija has its own tradition and rituals. Whether it's šljivovica, dunjevača, lozovača, kajsijevača, viljamovka or jabukovača, this Serbian national beverage has the spirit and possibility to become one of the most famous drinks in future period. Everyone should enjoy this special drink like locals proudly enjoy making it.





     

The history of Serbian cuisine

     The history of Serbian cuisine dates back to the Old Slav people who were engaged in agriculture in their settlement in northern Carpathians, after their great migrations during the fifth and sixth century. Various historical events have had influences on Serbian people and their eating habits since the Medieval period. The decisive influences were the Byzantine Empire and Austro - Hungarian Empire. 

     The beginning of Serbian national cuisine is tightly linked to Nemanjić dynasty and its palace where the Byzantine brought new customs and new tastes. People started eating soup called "kiselica", caviar made of sturgeon fish from Danube river, fish from Adriatic sea and roast meat with spices. The food was being prepared in copper cookware, in "lubura" (beef stomach) and in crust of birch tree. There is another way of cooking in crock, which is called "ispod sača". This unique method is still present and grows its popularity in Serbian traditional cuisine. Earthen pot with food is put in the middle of an open firebox. Afterwards, it should be covered and surrounded with charcoal. Roasted meat was being prepared in a specific way, with its whole skin, winded around with clay. 

    Hand washing before meal was very important. Kitchen was separated from dining room because of the unpleasant smells. The central part of the house was the fireplace, which was an important spot where daily life and family gathering took place. 

     Bread was perhaps the most important part of a meal. It was baked after kneading dough and wrapping it in leaves. Vegetables were grown around the house. Most of it were cabbages, melons, turnips and pumpkins. In the Medieval period, Serbian people grew pears, cherries, apples and plums. When it comes to meat, people ate mostly mutton, pork and beef. The well-known meat products were bacon, ham and sausages.
     Honey with fruit was the simplest and most tasteful dessert in the Middle Ages. Sometimes walnuts were added. Guests were always served with honey as a sign of welcome and the newlyweds were given honey so their future life would be sweet. When the sugar arrived in Serbia, it was very expensive. Women used it less often because it was considered as food for men. They ate it caramelized and in smaller amounts in creamy desserts. Marzipan was also used. 
      The Ottoman Empire replaced the Byzantine and left profound influence on Serbian cuisine. The biggest influence is present in Sandžak, and the smallest in Vojvodina. The northern parts of Serbia were target of Austrian culture. Many different vegetables were brought to Serbia from newly discovered lands. One of them was paprika which came by the end of the 16th century and it was called "Indian pepper". Beans and peas were brought in 17th century from Hungary. Beans and cabbage were considered the base of Serbian cuisine. Potato was brought from Europe by famous Dositej Obradović in the beginning of the 19th century.