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Serbian Cuisine Serbian Food and Drink
If you want to try an authentic, traditional Serbian first course, after your aperitif of hladna prepecenica (45-50 proof cold plum rakija - brandy), you should ask for some proja (cornbread), sir (soft cheese) and kajmak (kaymak - similar to clotted cream).
Sljivovica - Rakija
Sljivovica is the national drink of Serbia in domestic production for centuries, and plum is the national fruit. The name Slivovitz is derived from Serbian (Sljivovica). Plum and its products are of great importance to Serbs and part of numerous customs. A Serbian meal usually starts or ends with plum products. Sljivovica is served as an appertif.
A saying goes that the best place to build a house is where a plum tree grows best. Traditionally, Sljivovica (commonly referred to as "rakija") is connected to Serbian culture as a drink used at all important rites of passage (birth, baptism, military service, marriage, death, etc.). It is used in the Serbian Orthodox patron saint celebration, slava. It is used in numerous folk remedies, and is given certain degree of respect above all other alcoholic drinks. The fertile region of Sumadija in central Serbia is particularly known for its plums and Sljivovica.
The Serbian corn bread (Corn dodger)
Proja is a Serbian dish made of corn flour, baking powder, oil, mineral water and salt.
It used to be popular in times of widespread poverty, mostly before the 1950s, but is now a common everyday meal. It is often mistaken with projara, a somewhat fancier variant of proja, which includes the additional ingredients flour, eggs and yogurt.
The ingredients should be mixed together, and baked in a greased pan (which should be 5 cm high) until golden. Best served with Sauerkraut (Kiseli kupus) and Pavlaka.
Kaymak (Turkish) (Serbian Cyrillic: Kajmak), kajmak, kajmarak, kaimak, keimach, qeymag, geymar, or gaimar is a Central Asian, Balkan, Turkic and Turkish creamy dairy product, similar to clotted cream. It is made from the milk of water buffalos or of cows.
The traditional method of making kaymak is to boil the milk slowly, then simmer it for two hours over a very low heat. After the heat source is shut off, the cream is skimmed and left to chill (and mildly ferment) for several hours or days. Kaymak has a high percentage of milk fat, typically about 60%. It has a thick, creamy consistency (not entirely compact due to milk protein fibers) and a rich taste.
In Serbia, meze can include cheese, kajmak (clotted cream), salami, suvo meso (dried salted, smoked pork or beef), kulen (flavoured sausage), cured bacon, ajvar, breads; in Bosnia and Herzegovina, meze normally includes hard and creamy cheeses, smetana sour cream, (locally known as kajmak or pavlaka), suho meso (dried salted, smoked beef), pickles and sudzuk (dry, spicy sausage).
Rivers and lakes Serbia
Mountain resorts Serbia
A kind of kulen from Syrmia has had its designation of origin protected in Serbia by an organization from Sid.
The traditional time of producing kulen is during the pig slaughter done every autumn by most households. Kulen matures during the winter; it can be eaten at this time, although not fully dried and cured yet, with very hot taste, but it will develop its full taste by the following summer. To produce a dryer, firmer kulen, it is sometimes kept buried under ashes, which act as a desiccant. Kulen is a shelf-stable meat product, with a shelf life of up to two years when stored properly
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