Serbian food falls into what is referred to as Balkan cuisine, namely made up of countries that are considered southeast to eastern European – think Croatian and Bosnian. Given the crossovers, Serbian shares plenty of cooking characteristics with other Balkan countries, as well as the Greeks, Turkish, and central Europeans, such as Hungarian. The Serbians enjoy all types of meat cooking different ways whether it’s smoked, grounded, or grilled. They also favour using pastry in their cooking whether to make a pita or their version of a crossiant.
What to order?
Pljeskavica: Ground beef or pork patty
Cevapi: Grilled minced meat
Sarma: Ground meat mixed with rice before wrapped up in cabbage leaves
Punjene parpike: Capsicum stuffed with beef mince and rice that has been flavoured with paprika
Burek: Traditionally it’s layers of pastry often filled with ground meat and onions, or cheese. But they also can come served as a sweet
Krofne: Serbian doughnuts filled with custards, chocolate, cream, or nothing at all
Palacinke: Crepes that can be served sweet or savoury
Rakija: The Serbian national drink of plum brandy
Where to eat?
Burek and Grill
475a Cabramatta Road
Shop 34/1 Sappho Road
Warwick Farm, Sydney
6/220-238 George Street
Kenny’s at Bonno
610-618 Elizabeth Drive
Bonnyrigg Sports Club
103 George Street
Spicciatevi Cevapi Café
4 Tramway Arcade