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.