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Food of Serbia

Where the Ottoman kitchen met the Slav one: ćevapi off the grill, burek coiled in filo, ajvar roasted in autumn, sarma rolled in vine or cabbage leaf, thick kajmak, and rakija at both ends of the meal.

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From Wikipedia

Serbian cuisine is a Balkan cuisine that consists of the culinary methods and traditions of Serbia. Its roots lie in Serbian history, including centuries of cultural contact and influence with the Greeks and the Byzantine Empire, the Ottoman Empire, and Serbia's Balkan neighbours, especially during the existence of Yugoslavia. With Serbia being located on the crossroads between East and West, its cuisine has gathered elements from different cooking styles across the Middle East and Europe to develop its own gastronomy with a balance of meats, vegetables, breads, cheese, pastries, and desserts. It has much in common with the cuisines of neighboring Balkan countries; its flavors are mild, fresh, and natural. Seasonings are usually salt, black pepper, and paprika, while ingredients are known for being fresh and high-quality. Seasonal food is an important element of Serbian cuisine, thus many dishes are strongly associated with a specific time of the year. Historically, Serbian food develops from pastoral customs that involved the keeping of sheep in mountain highlands, in a climate and regional context that favoured animal husbandry over vegetable farming; Serbian food is therefore traditionally richer in animal products and basic grains—corn, wheat and oats—than fresh vegetable dishes. Following the abandonment of widely practiced pastoral lifestyles, Serbian food emerged through the Middle Ages heavily dependent not on lamb or mutton, but on the keeping of pigs for the annual cull and the production of various cured meats, such as sausages, bacon and ham products.

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