The Adventure Begins: A Local Market in Zemun
The experience starts not in a sterile kitchen, but in the heart of local life: the food markets of Zemun. This bohemian corner of Belgrade feels like a different world, with its cobblestone streets and bustling cafes, largely untouched by tourist crowds. Led by our local host, Vlad, we navigated the vibrant market, a place where vendors proudly display their fresh, colorful produce. Here, we weren't just shoppers; we were part of the daily rhythm, carefully selecting the ingredients that would soon become our feast.
Just a stone's throw from the market, we stopped at a small, traditional bakery for a quintessential Serbian snack: Borek. This flaky pastry, filled with either cheese or spiced minced meat and often enjoyed with a side of drinking yogurt, is a local staple. It was, without a doubt, one of the best we'd ever tasted and the perfect fuel for the cooking ahead.
Cooking in a Serbian Home
With our ingredients gathered, we arrived at Vlad's home. The real magic happened in his green garden, shaded by a grapevine and a fresh fig tree. This wasn't a formal, intimidating class; it was like cooking with a friend. We prepared four classic Serbian dishes from scratch, learning not just recipes but the stories and traditions behind them.
1. Shopska Salad (Šopska Salata)
A refreshing and simple classic, the Shopska Salad is a staple on every Serbian table. It’s the perfect start to a hearty Balkan meal.
Ingredients: Onions, salt, cucumbers, tomatoes, sunflower oil, red wine vinegar, fresh feta cheese.
Slice the onions, sprinkle with salt, and gently massage them to soften their sharp flavor.
Add large, cubed pieces of fresh cucumber and tomato.
Dress with a simple mix of sunflower oil and red wine vinegar.
Just before serving, top with a generous blanket of finely grated feta cheese.
2. Karađorđe’s Schnitzel (Karađorđeva Šnicla)
This is Serbian comfort food at its finest. A delicious rolled schnitzel named after a Serbian prince, it's a true indulgence.
Ingredients: Thin pork fillets, kajmak (a creamy Serbian dairy product), egg, flour, breadcrumbs, sunflower oil for frying.
Using a mallet, bash the pork fillet until it's thin and even.
Spread a layer of kajmak cheese over the meat.
Carefully fold and roll the fillet, sealing the edges with a bit of egg yolk to hold its shape.
Coat the roll first in flour, then dip it in beaten egg, and finally roll it in breadcrumbs until fully covered.
Shallow fry in sunflower oil, turning until it's golden brown and crispy on all sides.
3. Cevapcici (Ćevapčići)
No Serbian food experience is complete without Cevapcici. These small, grilled sausages are deceptively simple but packed with flavor. The secret? A couple of key ingredients and proper kneading.
Ingredients: Minced meat (typically 1/3 pork, 2/3 beef), bi-carb soda, mineral water, salt, and pepper.
Combine the minced meats in a large bowl. Add a pinch of bi-carb soda and a splash of mineral water—these are the secret ingredients for a tender texture.
Knead the meat mixture vigorously for at least ten minutes. This is crucial for the right consistency. For best results, let it rest in the fridge for a few hours or overnight.
Use a funnel-like utensil (or shape by hand) to form small, finger-sized sausages.
Cook on a hot grill until perfectly browned and cooked through.
4. Plum Dumplings (Gomboce sa Šljivama)
For a sweet finish, we made these delightful plum dumplings. The use of mashed potatoes in the dough gives them a unique, soft texture.
Ingredients: Mashed potatoes, lard (or butter), flour, frozen plums (or jam), sunflower oil, breadcrumbs, sugar, cinnamon.
Start with cold mashed potatoes. Add a tablespoon of lard or butter and gradually mix in flour until you have a soft, kneadable dough.
Roll the dough out to about 1.5cm thickness and cut it into squares.
Place a whole frozen plum in the center of each square. Pinch the dough together and roll it into a sealed ball.
Boil the dumplings in water for 5-7 minutes. They're ready when they float to the top.
While they boil, gently toast some breadcrumbs in oil. Strain the cooked dumplings and roll them in the breadcrumb mixture.
Serve warm, sprinkled with sugar and cinnamon.
