Category:Serbian Cuisine

The Serbian cuisine is a very rich cuisine, mainly having dishes that are extremely meaty and consistent in animal fat. Serbian cuisine is an heterogeneous one, derived from mixed traditions, mostly influenced by Mediterranean (especially Greek), Hungarian, Turkish and Austrian cousins. Ćevapčići, which consists of grilled ground meat patties, that are heavily seasoned and mixed in the same dish, is considered to be the national dish. Among the most representatives dishes in the Serbian cuisine, there are the Sarma (stuffed cabbage rolls), podvarak (roast meat with Sauerkraut) and the Moussaka. Also, the Pecenje, which basically consists of roasted meat: pork, lamb, goat or rarely ox, is another typically Serbian dish.

Barbeques are very popular in Serbia, and they have developed a series of products that can only be prepared in this method. Such meals, often considered fast-food ones, include Pljeskavica (hamburger), Ćevapi (small kebabs), Vešalica, Mućkalica (mixed meat), and other various sausages.