Cicvara, a specific type of porridge, once used to be a very popular dish and it is often mentioned as a particular delicacy. It is still made today on special occasions. It is usually prepared with barley, com or wheat flour. It is prepared by melting a chunk of lard or butter in a pan, …
The pie is very special and tasty: make soft buckwheat dough and pour it into the pan and then bake it a little, take it out from the oven, preheat soft cheese and cream and spread out over it and put it back into the oven and bake again for a while. Take it out …
The old dish very popular and frequently prepared, though enriched, even today is pita ( pie ). The word ” pita ” originates from the Greek word ” petta “. The pie dough is made of wheat flour and water and ” jufka ” (Arabian ” ufqua “) meaning thin layers of dough. It is …
Ceske is an old, traditional meal, prepared at special occasions. The very word is of a Persian origin and represents chiken meat that is cooked until it is completely soft. The meal is prepared of beaten wheat which is coked with chicken meat until the meat falls apart completely from the bones. It is served …
Numerous cakes originally from Germany, Austria, Hungary, Serbia or any other place found their place at dessert tables in Vojvodina. Housewives used to frequently make choice between different cakes: doboš, saher, Vasina, lincer, pusla, pišinger or srneća ledja. Exciting stories come along with most of them. Joseph Doboš ( 1847 – 1924 ) was …
From the time immemorial various cakes, cookies and pastries have been made in Vojvodina, among which the most famous are štrudel / štrudla, gibanica, krofne, rezanci with poppy seed, gomboce, tašci with jam, kuglof, milhbrot, koh, etc. Pastry is prepared from white wheat flour. Its making has a long tradition especially for various occasions in both …
It may be said that hunters’ specialties are not as widespread today as they used to be in the period when hunting was a prestigious quality and when the hunting activities were held at aristocracy estates. However, some dishes have been preserved similarly to the best trophies. Large game was highly respected, owing to their beauty …
Pork meat is the main dish in Vojvodina for everyday meals. It is served braised, roasted or stewed. For holiday festivities it is mainly prepared on the roasting spit. Other types of meat served in Vojvodina ; are chicken, goose, duck and poultry, beef, lamb and mutton. On Sundays, the most frequent dish on the …
The word is of German origin ( Rindfleisch ) which means beef. It is the meat boiled for preparing soup, taken out, left to cool a little and eaten with either horseradish sauce or custard. In Vojvodina the meaning was broadened to any meat from soup, boiled potatoes and sauce, most frequently tomato sauce, but …
The term was originally adopted from German and the dish as well. One of distinguished soups in Vojvodina is the soup made on Sunday, prepared from various meat types: domestic guinea fowl, chicken, beef, veal, duck, goose, turkey, pheasant, cock and pigeon. Domestic noodles are added to soups, such as: knedle, fiekice, derviš and tarana. …
Pasta is favourite food in all parts of Vojvodina ( Bačka, Srem i Banat ) . Numerous pasta forms in cuisine of Vojvodina originate from either German of Slovak cuisine. Basically there are two types of dough, for immediate and for later use. For later use there are various types of noodes ( trganci, tarana, rezanci, …
In Europe appetizers have been served for centuries. Their origin has not been discovered yet, but it is known that the Romans used to start their feasts by nibbling celery lettuce and other vegetables. It has been assumed that also in old Greece serving appetizers was customary. Later, the other nations adopted appetizers, enhancing and …
There are written records on food preparation that date back to the end of the 18th century in Vojvodina, when Zaharije Orfelin published his first cook book in Sremski Karovci. The recipies for The First Serbian Соok Bоок were collected by Jeromonk Jerotej Draganović and the book itself was printed in Krušedol, on the Feast of Saint …
