Serbian cuisine is the traditional cuisine of the Balkan country Serbia, sharing characteristics with the rest of the Balkan nations (especially former Yugoslavia).
The national dishes include pljeskavica (a ground beef/pork patty), ćevapi (grilled minced meat), and Karađorđeva šnicla (Karageorge’s schniztel). The national drink is the plum brandy šljivovica or Homemade rakija .
Serbian food is characterized not only of elements from Serbia, but of elements from the former-Yugoslavia as a whole. Peasantry has greatly influenced the cooking process. Due to numerous influences, Serbian cuisine has gathered elements from different cooking styles across the Middle East and Europe to develop its own hearty kitchen with an intricate balance of rich meats, cheese, fresh pastries and desserts.
In recent times, the Serbian diaspora has spread the cuisine across the world.
Rakija (rah-ki-ya) is the national drink of Serbia. This distilled spirit is made most commonly from plums (šljivovica) or grapes (lozovača), but Serbs have been known to make rakija out of anything: ‘fancy’ flavours include quince (dunja), apricot (kajsija) and pear (kruška), though you may encounter walnut (orahovača), herbs (stomaklija) or the outrageously sinful medovača, made with honey.
Rakija is a type of brandy, but don’t be fooled: this is not your grandpa’s cheeky little nightcap. The name originates from an Arabic word for ‘sweat’, which you will do – in addition to falling down and speaking in tongues – if you drink enough of it. And ‘enough’ means one shot.