Serbian cuisine is the hearty traditions of the Balkans, where simple ingredients transform into true masterpieces. Today we're making iconic dishes that Serbs pass down from generation to generation.
🫘 Prebranac
Baked beans in onion sauce with paprika — one of the most beloved Serbian dishes. Thick, aromatic, with caramelized onions and a crispy crust on top.
Ingredients:
• White beans (dry) — 500 g
• Yellow onions — 4 large heads
• Sunflower oil — 100 ml
• Sweet paprika powder — 2 tablespoons
• Bay leaves — 3 pieces
• Garlic — 4 cloves
• Tomato paste — 2 tablespoons
• Salt — to taste
• Black pepper ground — 1 teaspoon
• Water or vegetable broth — 200 ml
Preparation:
Step 1: Soak the beans in cold water for 8-10 hours (overnight works). Drain the water, rinse the beans under running water. Transfer to a pot, cover with fresh water (water should cover the beans 3-4 cm above their level), add the bay leaves. Bring to a boil, reduce heat to minimum and cook covered for 60-80 minutes. The beans are ready when the grains have become soft but don't fall apart when pressed.
Step 2: While the beans are cooking, peel the onions and cut them into thin half-rings (2-3 mm thick). In a large skillet, heat 80 ml of oil over medium heat. Add all the onions, stir and cook for 15-20 minutes, stirring periodically with a wooden spatula. The onions should become golden-brown and soft, with a caramel aroma.
Step 3: Finely chop the garlic with a knife (granules 1-2 mm in size). Add the paprika, tomato paste, garlic, salt and pepper to the onions. Stir and simmer for 2-3 minutes over low heat. The mixture should become uniform, and the paprika aroma should be rich, without bitterness.
Step 4: Preheat the oven to 180°C. Drain the water from the cooked beans (save 1 cup of the cooking liquid just in case you need it). Mix the beans with the onion mixture in a large bowl. Add 200 ml of water or broth, mix thoroughly.
Step 5: Transfer the mixture to a ceramic or glass baking dish (approximately 25×30 cm). Level the surface, drizzle with the remaining oil (20 ml). Bake for 40-50 minutes uncovered. The surface should be covered with a golden crust, and bubbles of boiling sauce should appear around the edges.
Step 6: Remove the dish from the oven, let it stand for 10 minutes. Serve hot or warm, sprinkled with fresh herbs (parsley or dill). Perfect with fresh bread and pickled vegetables.
💡 Fact: Prebranac is a traditional fasting dish that was prepared in Serbian monasteries. The name comes from the word "prebirati" (to sort through), since the beans need to be carefully sorted before cooking.
🥧 Kajmak Pita
Layered pie made from the thinnest phyllo dough with homemade kajmak (thick cream). Crispy on the outside, tender and creamy inside — the calling card of Serbian bakeries.
Ingredients:
• Phyllo dough (ready-made) — 500 g
• Melted butter — 150 g
• Heavy sour cream (at least 25%) — 400 g
• Cream cheese (Philadelphia or mascarpone type) — 300 g
• Eggs — 3 pieces
• Salt — 1 teaspoon
• Milk — 150 ml
• Sesame or poppy seeds for sprinkling — 2 tablespoons (optional)
Preparation:
Step 1: Remove the phyllo dough from the package 30 minutes before working with it — it should reach room temperature. Preheat the oven to 190°C. Grease a baking dish (approximately 30×40 cm) with melted butter (use a silicone brush).
Step 2: Prepare the filling: in a deep bowl, mix the sour cream, cream cheese, 2 eggs and salt. Beat with a whisk or mixer on low speed until you have a uniform creamy mass without lumps (2-3 minutes). The consistency should be like thick yogurt.
Step 3: Lay one sheet of phyllo dough on the bottom of the dish (the edges can hang over — this is normal). Brush with melted butter in a thin layer. Repeat with 4-5 more sheets, brushing with butter each time. Lay the sheets evenly, without folds.
Step 4: Spread half the filling on the layer of dough, smooth with a silicone spatula. The layer should be even, about 1.5 cm thick. Cover with 2-3 phyllo sheets, brush with butter again. Spread the remaining filling, smooth it out.
Step 5: Cover the filling with the remaining phyllo sheets (5-6 sheets), brushing each with butter. Brush the top sheet especially generously. Fold the overhanging edges inward, creating a rim. With a sharp knife, cut the pie into squares or diamonds (cuts 1 cm deep, not all the way through).
Step 6: Beat the remaining egg with milk, brush the surface of the pie. Sprinkle with sesame or poppy seeds. Bake for 35-40 minutes on the middle rack of the oven. The pie is ready when the surface has become golden-brown, crispy, and the edges are bubbling.
Step 7: Remove the pie from the oven, let it cool for 15 minutes. Cut along the marked lines all the way through. Serve warm with tea or ayran. Keeps in the refrigerator for up to 3 days.
💡 Fact: Kajmak is a special dairy product of the Balkans, made from the top layer of boiled milk. In Serbia, it's eaten as a standalone dish, used in baking, and served with meat. Kajmak pita is a festive dish prepared for family celebrations.
🥞 Palaćinke sa orasima
Thin Serbian pancakes with walnut filling and chocolate sauce. A classic homemade dessert prepared in all Serbian families.
Ingredients:
For the pancakes:
• Wheat flour — 250 g
• Milk — 500 ml
• Eggs — 3 pieces
• Sugar — 2 tablespoons
• Salt — a pinch
• Melted butter — 50 g
• Vegetable oil for frying
For the walnut filling:
• Walnuts (shelled) — 300 g
• Sugar — 150 g
• Milk — 100 ml
• Vanilla sugar — 1 packet (10 g)
For the chocolate sauce:
• Dark chocolate (at least 70% cocoa) — 100 g
• Cream (20-30%) — 150 ml
• Sugar — 1 tablespoon
Preparation:
Step 1: Make the pancake batter: in a deep bowl, beat the eggs with sugar and salt with a whisk until uniform (1 minute). Gradually add the sifted flour, alternating with milk, whisking constantly. You should get a thin mixture without lumps, the consistency of liquid sour cream. Add the melted butter, stir. Let the batter rest for 20-30 minutes at room temperature.
Step 2: Grind the walnuts in a blender or pass through a meat grinder to a fine crumb state (not flour). Transfer to a saucepan, add sugar, vanilla sugar and milk. Place over medium heat, stirring constantly with a wooden spoon. Cook for 5-7 minutes until the mixture thickens and becomes like a moist paste. Remove from heat, let cool.
Step 3: Heat a skillet 20-22 cm in diameter over medium heat. Grease the bottom with a thin layer of vegetable oil (use a paper towel). With a ladle, pour a portion of batter (about 60-80 ml), quickly tilting the pan in a circle so the batter spreads evenly. Fry for 1-1.5 minutes until the edges start to pull away and the surface becomes matte.
Step 4: Flip the pancake with a spatula or toss it, fry the second side for 30-40 seconds until golden spots appear. Transfer to a plate. Repeat with the remaining batter, greasing the pan with oil before each pancake. You should get 12-14 pancakes.
Step 5: On each pancake, place 2 tablespoons of walnut filling, spread in a strip down the center. Roll the pancake into a tube or envelope. Arrange in a baking dish seam-side down. The finished palaćinke can be warmed in the oven at 160°C for 10 minutes before serving.
Step 6: Make the chocolate sauce: break the chocolate into pieces, place in a bowl. In a saucepan, bring the cream with sugar to a boil, remove from heat. Pour the hot cream over the chocolate, leave for 1 minute, then stir with a whisk until you have a uniform glossy sauce.
Step 7: Arrange the palaćinke on plates (2-3 pieces each), drizzle with hot chocolate sauce. Can be decorated with chopped nuts, whipped cream or powdered sugar. Serve immediately.
💡 Fact: Palaćinke are an adaptation of Hungarian and Austrian pancakes that took root in the Balkans during the Austro-Hungarian Empire. In Serbia they're made not only with walnuts but also with jam, chocolate spread or cheese, but the walnut version is considered the most traditional and festive.