Serbian cuisine

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Serbian cuisine

Serbian cuisine is derived from mixed Serbian, Turkish, Greek, Mediterranean, Austrian couisines. That's why Serbian couisine is heterogeneous. Serbs are very proud on their food.

Serbian couisine is very popular in the whole world. Some of the famous meals eaten every day in world are originally Serbian. Because of the Serbian migrations their food can't be sorted and classified. Because of these mixing Serbs have a couisine for everyone, and everyone's taste.


Ajvar

1 pound sweet green, red, and/or yellow peppers
1 hungarian yellow hot banana pepper (or any other large hot pepper)
1 medium eggplant
1 clove garlic, crushed with 1/4 tsp salt
1/4 cup olive oil
2 Tbs red wine vinegar or to taste



Preheat oven to 425 F. Place peppers and eggplant in a baking pan and roast until soft. Dip in cold water and remove skins with wet hands, also seeds and ribs from the peppers. Mince the flesh finely in a stainless steel cooking pan, add the garlic, oil, and vinegar, and cook until the mixture is thick, like a fine chutney. Cool to room temperature, and serve in a glass bowl, drizzled with a little more olive oil. May be stored in the refrigerator.

Serve with dark bread, such as party pumpernickel or party rye, and cream cheese.
to be continued ...

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