Your soy guide to Serbia

A layered or coiled pastry made from thin wheat dough and a savory minced-meat filling, commonly baked until crisp and served hot.

A Serbian rice-and-vegetable dish commonly prepared with rice, tomato, bell pepper, onion, vegetable oil, and sometimes green peas or meat.

Fiš paprikaš is a freshwater-fish stew associated with Croatian, Serbian, and wider Pannonian/Danube culinary traditions, commonly prepared with fish, onion, paprika, and broth and often served with noodles.

Gibanica is a traditional Serbian layered cheese pastry made with phyllo pastry, fresh cheese, eggs, and commonly yogurt and oil.

A Vojvodina-associated Serbian home-style pasta and potato dish, related to the broader Central European Grenadiermarsch family, combining short pasta with potato, onion, oil, and paprika.

Jagnjetina ispod sača is lamb slow-roasted beneath a domed metal or earthen bell with potatoes, onions, and vegetables until tender.

A rolled and breaded pork or veal schnitzel filled with kajmak and fried until crisp.

Serbian plum dumplings made from potato and wheat-flour dough, filled with plums, boiled, and commonly finished with sweetened buttery breadcrumbs.

A Serbian baked potato moussaka made with layered potatoes, minced meat, onion, and an egg-and-milk topping.

Krompir Paprikas is a hot Serbian potato stew seasoned with paprika and onion, usually cooked in oil until the potatoes are tender.

Leskovacka Muckalica is a hot Serbian stew-like dish of grilled pork simmered with onions, peppers, and tomatoes.

A Serbian rustic noodle dish made with wheat noodles and potato, typically seasoned with onion, oil, and salt.

Podvarak is a Serbian baked sauerkraut dish prepared with onion, paprika, and oil, commonly served with pork and sometimes rice.

Pogaca is a traditional Serbian enriched bread made primarily from wheat flour, yeast, salt, and water, with butter, oil, milk, or egg frequently used depending on the recipe.

A Balkan bread-based dish made by softening stale bread with hot water, milk, or tea and combining it with butter, cheese, kajmak, or similar dairy additions; regional versions vary.

Prebranac is a Serbian baked bean dish made from white beans layered with onions, paprika, and oil, sometimes with smoked pork.

Proja is a traditional Serbian cornmeal bread commonly made with cornmeal, eggs, yogurt, oil, and salt, with wheat flour or cheese often added in regional and modern versions.

Bell peppers are stuffed with rice, onion, and commonly minced meat, then simmered or baked with a savory tomato-based sauce.

Reform Torta is a Serbian celebration cake of walnut-rich baked layers assembled with a butter and dark-chocolate filling.

A Serbian fish soup made with fish, onions, vegetables, paprika, and a lightly thickened savory broth.

A stuffed-leaf dish in which minced meat and rice are wrapped in cabbage or other traditional leaves and simmered until tender.

A Balkan vegetable stew of peppers, tomatoes, and onion gently cooked in oil until soft and saucy.

A Serbian slow-cooked cabbage dish typically layered with pork, cured pork, onion, paprika, and vegetable oil before being braised until tender.

Ustipci are Balkan fried-dough fritters made with wheat flour and leavening, then fried in oil. Related preparations are also called priganice in parts of Montenegro and may be served with sweet or savory accompaniments.

Vasa Torta is a Serbian layered walnut cake with orange-flavored filling, chocolate, butter, and a cream topping.

A Bosnian savory phyllo pie filled with spinach, fresh cheese, and egg, then baked until crisp and golden.