Ground meat shaped into a patty, this Serbian favourite looks suspiciously like a burger – but not as you know it. Made from two or more meats, it’s served with kajmak (buffalo milk cream), shredded cabbage, spicy ajvar sauce and a pitta-like bun. Most kafanas and street karts also offer a choice of spreads and sides.
Perhaps the most famous Serbia food, these skinless sausages are made from minced meats and served in sets of five or ten fingers with chopped opinions and flatbread, plus a choice of sides, such as sour cream, cottage cheese and minced red pepper. If you can’t decide between this and a Pljeskavica, ask for a Serbian mixed grill and you’ll get both.
Minced meat (you may be noticing a recurring theme), this time stuffed inside pickled cabbage leaves. Often served at Christmas or at weddings and religious holidays, the mince can be mixed with rice, onions and spices.
Vegetarians can breathe a sigh of relief. Serbian bean soup swaps minced meat for white beans, combining them with carrots, mint leaves and spices to create a hearty broth or stew. To be on the safe side, double-check that the stock hasn’t be made with pork ribs, and ask for it to be served without meat on the side.
A staple feature of Serbia food, bread forms the basis of many-a meal, with traditional bakes including lepinje (flatbread) and kifle (crescent-shaped breakfast rolls). Bakeries across the country serve national and international breads and pastries, as well as Serbian-style pizza, but purists believe that the best serve bread, burek (sweet or savoury flaky pastry parcels) and nothing else.