Welcome to the summary page for FabulousFusionFood's Serbian recipes, part of Europe. This page provides links to all the Macedonian recipes presented on this site, with 2 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Serbian recipes added to this site.

Both its location and history makes Serbian cuisine and eclectic mix of Central European, Mediterranean and Middle Eastern cuisines. Meat, particularly veal and pork are a specialities and Ćevapčići (sometimes used in its diminutive, Ćevapi), a dish consisting of mixed meat patties that are heavily seasoned and grilled are considered a national dish, as is Sarma (see recipes below) a stuffed cabbage dish.

These recipes, for the major part, originate in Serbia. Otherwise they are fusion recipes with major Serbian influences.

Serbia (Република Србија (Republika Srbija) in Serbian), officially the Republic of Serbia, is a landlocked country in Southeast and Central Europe. Located in the Balkans, it borders Hungary to the north, Romania to the northeast, Bulgaria to the southeast, North Macedonia to the south, Croatia and Bosnia and Herzegovina to the west, and Montenegro to the southwest. Serbia claims a border with Albania through the disputed territory of Kosovo. Serbia has about 6.6 million inhabitants, excluding Kosovo. Its capital Belgrade is also the largest city.

Continuously inhabited since the Paleolithic Age, the territory of modern-day Serbia faced Slavic migrations in the 6th century. Several regional states were founded in the early Middle Ages and were at times recognised as tributaries to the Byzantine, Frankish and Hungarian kingdoms. The Serbian Kingdom obtained recognition by the Holy See and Constantinople in 1217, reaching its territorial apex in 1346 as the Serbian Empire. By the mid-16th century, the Ottomans annexed the entirety of modern-day Serbia; their rule was at times interrupted by the Habsburg Empire, which began expanding towards Central Serbia from the end of the 17th century while maintaining a foothold in Vojvodina. In the early 19th century, the Serbian Revolution established the nation-state as the region's first constitutional monarchy, which subsequently expanded its territory. In 1918, in the aftermath of World War I, the Kingdom of Serbia united with the former Habsburg crownland of Vojvodina; later in the same year it joined with other South Slavic nations in the foundation of Yugoslavia, which existed in various political formations until the Yugoslav Wars of the 1990s. During the breakup of Yugoslavia, Serbia formed a union with Montenegro, which was peacefully dissolved in 2006, restoring Serbia's independence as a sovereign state. In 2008, representatives of the Assembly of Kosovo unilaterally declared independence, with mixed responses from the international community while Serbia continues to claim it as part of its own sovereign territory.

Serbia is an upper-middle income economy and provides universal health care and free primary and secondary education to its citizens. It is a unitary parliamentary constitutional republic, member of the UN, Council of Europe, OSCE, PfP, BSEC, CEFTA, and is acceding to the WTO. Since 2014, the country has been negotiating its EU accession.

Etymology: The origin of the name Serbia is unclear. Historically, authors have mentioned the Serbs (Serbian: Srbi / Срби) and the Sorbs of Eastern Germany (Upper Sorbian: Serbja; Lower Sorbian: Serby) in a variety of ways: Triballi, Cervetiis (Servetiis), gentis (S)urbiorum, Suurbi, Sorabi, Soraborum, Sorabos, Surpe, Sorabici, Sorabiet, Sarbin, Swrbjn, Servians, Sorbi, Sirbia, Sribia, Zirbia, Zribia, Suurbelant, Surbia, Serbulia / Sorbulia among others. These authors used these names to refer to Serbs and Sorbs in areas where their historical and current presence is not disputable (notably in the Balkans and Lusatia). However, there are also sources that have used similar names in other parts of the world (most notably in the Asiatic Sarmatia in the Caucasus).

here exist two prevailing theories about the origin of the ethnonym *Sŕbъ (plur. *Sŕby), one from a Proto-Slavic language with an appellative meaning of a 'family kinship' and 'alliance', while another from an Iranian-Sarmatian language with various meanings. In his work, De Administrando Imperio, Constantine VII Porphyrogenitus suggests that the Serbs originated from White Serbia near Francia.

Serbian Cuisine:

Serbian cuisine is largely heterogeneous in a way characteristic of the Balkans and, especially, the former Yugoslavia. It features foods characteristic of lands formerly under Turkish suzerainty as well as cuisine originating from other parts of Central Europe (especially Austria and Hungary). Food is very important in Serbian social life, particularly during religious holidays such as Christmas, Easter and feast days i.e. slava

Staples of the Serbian diet include bread, meat, fruits, vegetables, and dairy products. Bread plays an important role in Serbian cuisine and can be found in religious rituals. A traditional Serbian welcome is to offer bread and salt to guests. Meat is widely consumed, as is fish. The southern Serbian city of Leskovac is host to Roštiljijada, considered the biggest barbecue festival in the Balkans. Other Serbian specialties include ćevapčići (grilled and seasoned caseless sausages made from minced meat), pljeskavica (grilled spiced meat patty made from a mixture of pork, beef and lamb), gibanica (cheese pie), burek (baked pastry made from a thin flaky dough that is stuffed with meat, cheese or vegetables), sarma (stuffed cabbage), punjena paprika (stuffed pepper), moussaka (casserole made from minced meat, eggs, and potatoes), Karađorđeva šnicla (veal or pork schnitzel that is stuffed with kajmak), đuveč (meat and vegetable stew), pasulj (bean soup), podvarak (roast meat with sauerkraut), ajvar (roasted red pepper spread), kajmak (dairy product similar to clotted cream), čvarci (variant of pork rinds), proja (cornbread) and kačamak (maize porridge).