FermenteaWhere food goes to change

Serbia

Recipes by the places recorded in their sources.

Serbia

5 recipes

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Plain Serbian proja made from cornmeal, water and salt, baked as low rounds in a shallow dish; one round is broken open to show its coarse crumb. Illustrative image.

Proja (Serbian cornmeal bread)

A plain Serbian cornmeal bread made with heated water and salt, shaped into low rounds and baked in a preheated shallow dish. This home method keeps the simple cornmeal form separate from richer dairy-filled projara.

Serbia · Modern adaptation
· Grains and starches
A bowl of pale amber Futoški sour cabbage, finely shredded with one tender fermented leaf beside it.

Futoški kupus (Futog sour cabbage)

Serbian sour cabbage from the Futog area, made from the autochthonous Futoški cabbage population and registered as a protected product in 2008. It is a subset of general Serbian kiseli kupus.

Futog (cadastral municipality), Vojvodina
Vegetables
A bowl of thick, chunky red-orange lyutenitsa, a cooked pepper and tomato relish, with bread as serving context.

Lyutenitsa (lutenica)

A Balkan relish of cooked peppers, tomatoes, aubergine and garlic in oil, sometimes made hot, served cold and named for its spiciness.

Bulgaria
Condiments
Chunky red-orange pinđur in an earthenware bowl beside rustic bread.

Pinđur (pindjur)

A Balkan relish of roasted red peppers and tomatoes, often with aubergine and garlic, cooked down into a spread for the winter store.

North Macedonia
Condiments
A bowl of thick red ajvar with bread and roasted red peppers.

Ajvar

Ajvar is a cooked Balkan pepper preserve built around roasted red peppers, peeled, drained, ground and slowly fried with oil and seasoning. Leskovac’s protected version is a pepper specialty; regional versions vary.

Leskovac
Condiments