Five unique tastes of Serbia not to miss out? Check out or list. Even better, join our Farmers Market Tour for tasting! Directly from the stalls of the farmers and traditional mini producers whom we know by name.
Ajvar is a roasted red pepper spread. It is the author’s absolute favorite! (As evidenced in the author’s ability to eat half a jar at once.) Some call it vegetarian caviar! Ajvar can be hot/spicy or mild.
It is typically consumed as meze, an appetizer before lunch, mostly during autumn and winter, when fresh seasonal produce is limited. Ajvar is prepared in late summer, often by home cooks. The best peppers come from Southern Serbia so the region claims the best ajvar as well.
Even in Belgrade, in the early evenings in late summer you can feel wonderful scent of roasted pepper. Such a welcome feel-at-home addition to the urban landscape of the two-million Belgrade!
Kaymak is a dairy spread you can think of as an aged clotted cream. But taste it, don’t think it! Kaymak is made from the cream skimmed from cow milk.
Our favourite kaymak is the so called “young” one, that was left to mildly ferment for just a couple of days. Some like it more mature.
As for the regional varieties, we are the fans of kaymak from Kraljevo region. Kaymak from Užice and Čačak and Dragačevo regions also have their loyal customers and fans.
Kaymak is typically consumed as a spread over bread for breakfast or as an appetizer before a traditional lunch or dinner. We like it most for breakfast, on the straight-from-the oven hot home made or artisanal bread. In summer, it’s great to drop slices of fresh seasonal tomatoes on top.
We weren’t aware how unique it actually was, until we heard it from a star chef. We adore its mild yet unmistakable taste and sleek texture. Another great thing about it is that is very healthy.
Fresh cow cheese is rich in proteins and low on salt, fats and carbs. Even babies can eat it! My baby niece adores it.
We love it as an appetizer, snack or even a light dinner, with fresh lettuce or tomatoes. It pairs very well with ajvar as well.
A type of pork scratching, crispy bites made of cooked lard. This is the guiltiest of pleasures among our five unique tastes. Čvarci are made in late autumn. We eat them in winter, when the cold weather calls for all that fat!
Their particular texture makes them fun for biting and chewing, before they melt deliciously on tongue and palates.
You are probably familiar with prunes, but we could not leave them out. The plum is the most wide -spread fruit in Serbia and the plum brandy is the Serbian signature national spirit. The dried plum is the homage to this status of plum in Serbian culture and agriculture.
Plus, the prune comes handy as a healthy sweet taste after the previous savory four. Not to mention all the health benefits it’s famous for. The prunes are good for your heart and nervous system, digestion, blood sugar level, bones and memory.
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