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Urnebes is an authentic Serbian spread consisting of salty cheese, garlic, sour cream, roasted peppers, paprika, oil, and cooked egg yolks. It is traditionally served as a side dish accompanying numerous grilled meat dishes, although it can also be used as a topping for hamburgers or as a dip.
In Serbia, urnebes can be found at almost every fast food stand.
MOST ICONIC Urnebes
Podvarak is a Serbian dish consisting of sauerkraut, onions, garlic, and meat such as roasted pork or bacon. It is traditionally prepared and consumed during the colder months as a comfort dish. If podvarak is prepared without meat, it is usually served as a side dish.
It is said that the dish tastes even better if reheated the next day, and some believe it to be a great hangover cure due to the large amounts of cabbage and garlic.
MOST ICONIC Podvarak
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Moravska salata is a Serbian salad originating from Niš and Leskovac. The salad is made with a combination of leeks, tomatoes, roasted peppers, hot peppers, garlic, salt, and oil. The vegetables are chopped, seasoned with salt, and drizzled with oil.
The combination is then mixed well and refrigerated before serving. Moravska salata is especially popular during the hot summer months. It can be served as an appetizer, a side dish accompanying grilled meat, and sometimes even as a main dish served with a piece of hard cheese and bread (for dipping) on the side.
MOST ICONIC Moravska salata
Belolučene paprike is a healthy Serbian salad made with a combination of roasted bell peppers, garlic, vinegar, salt, oil, and parsley. The ingredients are simply mixed together, and the combination is well-chilled before consumption. In summer, the salad is prepared with freshly roasted bell peppers, and in winter, it is usually prepared with preserved and canned bell peppers.
Belolučene paprike can sometimes be enriched with roasted aubergines. The salad is served as an appetizer or a side dish. It can also be consumed as a main dish when served with white cheese and a few slices of bread that are typically dipped in the salad juices.
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Sataraš is a vegetable stew made with a combination of tomatoes, peppers, onions, garlic, and parsley. The ingredients are first fried, then seasoned with salt and pepper and gently stewed. It is recommended to use a wide pan while preparing the dish so that the liquid evaporates more quickly, while the vegetables retain the desired shape and texture.
Sataraš can be eaten hot or cold. It can be served on its own or as an accompaniment to fried meat and fish dishes. In Croatia, when sataraš was served in the past, the head of the family would sometimes ask for a sunny-side-up egg or two to be placed on top of the dish (making the meal non-vegan with his request).
Prebranac is a Serbian dish consisting of beans baked with onions and Hungarian powdered paprika, along with oil and water. The final result shouldn't be soupy, but slightly dry, with onion-coated beans developing a creamy texture. Originally, prebranac was made by farmers during the cold winter days.
Today, the dish is traditionally served as an accompaniment to main dishes, although it can also be consumed on its own, preferably paired with a slice of crusty bread on the side.
MOST ICONIC Prebranac
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