The top three Serbian cakes

Vasa's cake

           

        The Vasa’s cake is very old and legendary Serbian recipe since the year 1908 and represents one of the best and tastiest cakes ever. One crust layer and two different cream layers make this cake very rich on the eyesight, but not even to talk about the taste. Served in the most solemn occasions like: engagements, weddings, anniversary birthdays, Christmas, Easter, New Year celebrations etc.

                

 Doboš torta

           Doboš torta is a cake layered with chocolate butter cream and topped with caramel. The five - layer is named after its inventor, Hungarian confectioner Jozsef C. Dobos, who aimed to create a cake that would last longer than other pastries in an age when cooling techniques were limited. The round sides of the cake are coated with ground hazelnuts, chestnuts, walnuts or almonds and the caramel topping helps keep it form drying out.

Plazma cake

Plazma cake is named after a type of biscuit which has been a product of Bambi - Banat since 1981. The main ingredients are plazma biscuits. The preparation is very simple and it doesn't need to be baked. It is good for kids' birthdays and is flexible when it comes to ingredients. Chopped chocolate, jelly sweets, ratluk, bananas, cherries, and other are often added to the cake. 

The recipe consists of plazma biscuits, eggs, sugar, butter, walnuts, hazelnuts, jelly sweets, vinegar, whipped cream and orange juice. All the ingredients must be mixed together. In the end, the cake is topped with whipped cream or chocolate topping.This is the simplest recipe for plazma cake because it consists of only the most important ingredients for the cake to be prepared.

Proja - Cornbread

             Proja  is a Balkan dish made of corn flour, baking powder, oil, mineral water and salt. It used to be popular in times of wide spread poverty, mostly before the 1950s, but is now a common everyday meal. It is often mistaken with porjara, a somewhat fancier variant of proja, which includes the additional ingredients, flour, eggs and yogurt.
             The ingredients should be mixed together and baked in a greased pan (which should be 5cm high) until golden. Best served with kiseli kupus and pavlaka.

           

             Here are some recipes for making proja in a Serbian way:

• 8 cups of corn flour
• 2 cups of oil
• 1 pouch of baking powder
• 1 tablespoon of salt
• 1 glass of mineral water 

            Recipe for cheese projanica:

• 150 g of cheese 
• 2 eggs 
• 1 cup of wheat flour
• 1/2 cup of oil
• 1 pouch of flour with cheese 
• 1 tablespoon of salt
• 1/2 cup of milk
• mineral water

           Recipe for proja with cheese and kajmak:

• 500 g of corn flour 
• 100 g of wheat flour
• 3 eggs
• 500 g of cheese
• 2 large tablespoons of kajmak
• 150 g of oil
• mineral water
• salt 

Česnica

   

  

            Česnica (derived from the noun čest, meaning "share") is the ceremonial, round loaf of bread that is an indispensable part od Christmas dinner in Serbian tradition. The preparation of this bread may be accompaned by various rules and rituals. A coin is put into the dough during the kneading, other objects may also be inserted. At the beginning of Christmas lunch, the česnica is rotated three times counterclockwise, before being broken among the family members. The person who find the coin in his piece of the bread will supposedly be exceptionally lucky in the coming year. The česnica was used in folk magic for divining or influencing the amount of crops.

         Česnica is usually made with wheat flour and baked on Christmas Eve or early Christmas mornings by the head of household or the woman of the house. The water for the dough is in some areas collected on Christmas Day before sunrise from a spring or a well, into which a handful od grain is thrown. The preparation of the bread may be accompanied by various rules: the flour is taken only from a full sack, the water for the dough is collected from three springs, the person who will prepare the česnica must bathe before that...

         In some regions, little figures carved from cornel wood representing chickens, oxen, cows, swine, bees are also put in the dough. In Semberija, families insert a piece of the first splinter produced in felling the badnjak. Before baking, the upper surface of the loaf may be inscribed with various symbols, such as a Christogram, or stars, circles. In Vojvodina, česnica is not a kind of bread, but a pastry made of layers of filo dough filled with chopped nuts, similar to baklava, but dry, without a syrup. 

Pihtije

           Pihtije, or pivtija (Macedonian), pača (Bulgarian) or  piftie in Romanian, is an aspic - like dish, generally made from low grade pork meat, such as the head, shank and hock made into a semi - consistent gelatinous cake -like form. In some varieties, chicken is used instead of pork. Some recipes also include smoked meat.  

           Pihtije are commonly just one component of the traditional meal (or an appetizer), although it can be served as a main dish. It is usually accompanied by cold rakija (usually šljivovica or apricot rakija, but quince brandy is good as well), and turšija (cold pickled vegetables, usually horse - radish, bell peppers, hot peppers, green tomatoes and cabbage).

          First, the meat needs to be cleaned, washed and then boiled for a short time, no longer than 5 - 10 minutes. Then the water is changed, and vegetables and spices are added (usually pepper, bay leaves, onion, carrots, celery). All together is cooked until the meat begins to separate from the bones by itself, then the bones are removed, the meat stock is filtered and the meat and stock are poured into shallow bowls. 

          Garlic is added, as well as thin slices of carrots or green peppers, or something similar for decoration. It is left to sit in a cold spot, such as a fridge or outside if the weather is cold enough (this is a traditional winter dish). It congeals into jelly and can be cut into cubes (it is often said that the good pihtijas are "cut like glass"). These cubes can be sprinkled with dried ground red paprika (aleva paprika) as desired before serving.

          Pihtije must always be cut in equal sized cubes, and they are frequently used during many celebratory occasions in Serbia. 

Mouth - watering Moussaka

           Moussaka is an aubergine (eggplant) or potato - based dish, often including ground meat, in the cuisines of the former Ottoman Empire, with many local and regional variations. In the Balkans, the dish is layered and typically served hot.
           Serbian version of moussaka consists of potatoes instead of eggplant, pork or beef mince, and the top layer is usually milk or yogurt mixed with raw eggs, sometimes with a couple of spoons of flour added. There is also a three - layer version: the bottom layer consists of ground pork and beef, the middle layer of potato slices, and the top layer is typically custard. Each layer is cooked on its own and layered in a pan and baked until the top is browned.

Here's one of the traditional Greek moussaka recipes that is often used in Serbia.

           Ingredients:                                                                                                  

• 2 medium eggplants
• olive oil (as needed)
• 1 lb lean ground beef (or lamb)
• 2 medium onions, peeled and chopped
• 2 tablespoons of fresh minced garlic 
• 1 can of tomato sauce
• 1 teaspoon of dried oregano
• 1 teaspoon of salt
• 1/2 teaspoon of fresh ground black pepper 

          Cheese sauce:

• 3 tablespoons of butter
• 1/2 teaspoon of salt
• 1/2 teaspoon of fresh ground black pepper
• 2 tablespoons of flour
• 1 cup oh half - and - half cream
• 1 egg
• 1/2 cup of grated parmesan cheese 

DIRECTIONS

1. Grease a 9 x 9-inch baking pan although you could use a 13 x 9 pan using a smaller pan will result in a thicker casserole.
2. Peel the eggplants then slice 1/4-inch thick (or a little thicker won't hurt).
3. Brush cookie sheet with olive oil.
4. Coat each side of sliced eggplant with olive oil then season slices with salt and freshly ground pepper (I use seasoned salt for this and use as much pepper as desired).
5. Place the eggplant slices on cookie sheet; broil under the broiler until brown; turn and broil the other side, brushing with oil if needed; repeat with all eggplant slices.
6. In the bottom of the prepared baking dish arrange half of the eggplant slices.
7. In a large skillet, combine beef and onions; cook stirring until the beef is no longer pink and the onions are soft; drain fat.
8. Add in the garlic, tomato sauce, oregano, 1/2 tsp salt and black pepper to taste; pour mixture over eggplant slices.
9. Arrange the remaining eggplant slices over the beef mixture.
10. PREPARE THE CHEESE SAUCE: Melt the butter in a saucepan, whisk in flour, 1/2 tsp salt and pepper to taste; gradually stir in half and half or milk, cook and stir over medium heat until thick and bubbly.
11. In a small bowl, beat egg; stir in some of the hot sauce, then add egg to sauce mixture, mix well; add in Parmesan cheese, and stir again.
12. Pour the cheese sauce over mixture in baking dish.
13. Bake in a preheated 350 degree F oven for 45 minutes.
14. Cut into squares.

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Slatko - Greetings, guests!

         

          Slatko, or sweet in English, is a thin fruit preserve made of fruit or rose petals in Serbian and Bulgarian cuisine. Almost any kind of fruit can be used, like wild strawberry, blueberry, plum and cherry. Traditionally, all guests in a Serbian home are greeted with a spoonful of slatko and a cup of water as soon as seated. Particularly honoured guests are offered twice, although any guest can ask for another taste, to honour the housekeeper. For the second taste, another spoon must be used. To ask for the third time, if not offered, is regarded as an improper behavior, although usually granted. Alternatively, in the same manner, the guests may be offered honey (or asked to choose). The tradition of slatko is common and widespread only in the historical Serbia, south of Sava and Danube and was unknown in Vojvodina.

Slatko made of strawberries

          The most usual types of slatko are those made of whole strawberries, slightly unripe skinned plums or sour cherries. Other fresh fruits like raspberries, sweet cherries, peaches, blueberries, blackberries or redcurrants can also be used. If a plum slatko is prepard, walnut halves or almonds may be added to the mixture or even inserted into the plums themselves to replace the pits. Some fruits and vegetables (like rhubarb and physalis) rarely grown in Serbia have also been demonstrated to be well suited for slatko. Frozen berries and fruits may be used as well, but the amount of water and the cooking time should be adjusted according to that.

Slatko made of figs

          Slatko is used as a topping for ice cream and waffle shortcakes, and as a filling in pancakes.
There is also another delicacy known in Serbia, sutlijaš, which is sometimes topped with slatko.

Sarma - Finger licking dish!

            Sarma represents a dish of cabbage leaves rolled around a filling, usually based on minced meat. It is found in the cuisines of the former Ottoman Empire from the Middle East to the Balkans and Central Europe. Sarma means 'a wrapped thing' in the Turkish language, from the verb sarmak, which means 'to wrap' or 'to roll'.
            Unfortunately, sarma isn't a traditional Serbian dish, but nevermind that, we prepare it and eat it gladly as it is our own. In Serbia, sarma is cooked by using sour cabbage leaves, ground meat, rice and seasonings. Sarma rolls are slowly simmered for a long time in large pots with lard and layers of smoked pork, seasoned with vegetable seasoning, bay leaves and paprika. Some family recipes include finishing sarma by baking it in oven which gives it distinctive flavor. And, of course, some recipes include walnuts.

            Sarma is one of the meals for festive occasions like Christmas, New Year, Easter, birthdays, family saint patron's day etc. There are various Serbian recipes of sarma prepared in accordance to Orthodox Christian religious restrictions on using meat and animal fat during the period of Lent. Lenten sarma is usually stuffed with rice, shredded carrots, onions, seasonings, occasionally walnuts or even chunks of smoked fish, and cooked in water and vegetable oil. Although it can be eaten with bread, it's usually served with proja (corn bread), preferably still hot. Besides cabbage, grape leaves are also used for preparing sarma. Monk's rhubarb sarma is often prepared for Easter.
       

Sarma is an indespensable part of life in Serbia, where we celebrate it almost as equaly as our most important festivities. Families have biggest pots of prepared sarma during the winter and they are proud of their culinary talents.
          All who come to Serbia will have the opportunity to try this tasty meal, drink rakija and spend great time with their family or friends!

Ajvar i gibanica

                  Ajvar is a type of relish, made of red bell peppers with garlic. It may also contain eggplant and chilli peppers. It originates in the Serbian cuisine, and was therefore long called 'Serbian salad'. It became a popular side dish throughout Yugoslavia after World War II and is nowadays popular in the Balkans.
                 Original homemade ajvar is made of roasted peppers, while some industrial producers use cooked peppers, which leads to a lower quality. Ajvar can be sweet, piquant or very hot. It is consumed as a bread spread or as a side dish.
                 The preparation of ajvar is sometimes difficult, as it involves a big amount of manual labour, especially when it comes to peeling the roasted peppers. It is traditionally prepared in mid-autumn, conserved in jars and consumed throughout the year. Although it is usually enjoyed as a winter food, because fresh salads emerge in the spring and replace ajvar.
Often the whole families and neighbors gather to bake the bell peppers, peel them and cook them.

                 The bell pepper and aubergines are roasted on a plate on an open fire, a plate of wood in a stove, or in an oven. The baked peppers rest in a closed dish to cool and to separate the flesh from the skin. Next, the skin and seeds are carefully removed. The peppers are then ground in a mill or chopped in tiny pieces. Finally, the mush is stewed for a couple of hours in large pots, with sunflower oil and garlic added, in order to condense and reduce the water. Salt is added in the end and the hot mush is poured directly into jars which are immediately sealed.

                   Gibanica is a traditional pastry dish from Serbia, popular all over the Balkans. It is usually made with white cheese and eggs. It is traditionally served for breakfast with plain yogurt. Gibanica can be found worldwide in restaurants serving Serbian cuisine. It is one of the most popular and recognizable pastry dishes from the Balkans, whether served on festive occasions, or as a family snack. In Serbia, this dish is consumed at traditional events such as Christmas, Easter and other festivities. 

               Gibanica is round - shaped with crispy golden - brown  crust. The original recipe for gibanica included traditionally homemade phyllo dough and cow's milk cheese. The pie is usually made as ''gužvara'' (crumpled pie), so the phyllo dough in the middle is crumpled and filled. Besides cheese, it contains eggs, milk, kajmak, lard, salt and water. Also, stuffing can include spinach, meat, nettle, potato and onion. Instead of lard, sunflower oil or olive oil can be used. 

           Different recipes for gibanica can be found in the national cuisines of Bosnia and Herzegovina, Croatia, Macedonia, Slovenia, Greece and Bulgaria, where it is usually called 'banitsa'.

According to the Serbian media, the largest gibanica ever made was in the town of Mionica in 2007. It weighed over 1000 kg, and was applied for the Guinness Book of Records.

                     

Kajmak

       Kajmak, creamy milk product with its rich flavor is an infallible part of Serbian traditional cuisine. People usually eat it with grilled meat and roasted paprika, but kajmak is also a perfect sandwich spread. The word kajmak has Central Asian origins, possibly formed from the verb kayl-mak, which means melt and molding of metal in Mongolian.

          The traditional method of making it consists of separating the upper layer of fat from cooked raw milk. First, milk needs to boil slowly, then to simmer for two hours over a very low heat. After the heat source is shut off, the cream is skimmed and left to chill for several hours or days. Finally, people put it in wooden vessels and salt it layer by layer. Kajmak has a high percentage of milk fat, typically about 60%. It has a thick, creamy consistency and a rich taste. It can be made of cow, goat or sheep milk.

      The main ingredient of kajmak is water, but it also contains proteins, minerals and vitamins. The best kajmak is the one that has around 65% of milk fat. The most expensive kajmak is the freshest one which is only a day or two old. It can be kept for weeks in the fridge but it becomes hardened and not as tasty as the fresh kajmak. It can also be matured in dried animal skin sacks and this type is called ''skorup''. Kajmak can also represent the creamy foam in the traditional black Turkish coffee in Balkan.

         It is usualy enjoyed as an appetizer, but also as a condiment. The simplest recipe is ''lepinja sa kajmakom'' (bun bread filled with kajmak in Serbia) eaten for breakfast or as fast food. Other traditional dishes with kajmak include ''pljeskavica sa kajmakom'' (the Balkan version of a hamburger patty topped with melted kajmak), as well as ''ribić u kajmaku'' (beef shank, simmered with kajmak).