Satarash Recipe

Satarash (Sataraš) 

This is an old peasant side dish from Serbia. With as many ways as there are to consume Satarash there are just as many ways to prepare it. This is a basic type of Satarash, that prove a healthy eating doesn't mean compromising on flavour.


1 large onion
2 green pepper
2 red bell pepper
4 whole tomatoes
Oil, salt, pepper

In a large pot, in which you have heated up the oil to a moderate temperature, put onions and peppers until slightly tender (10-15 minutes). Stirring frequently, add tomatoes, salt, pepper and cook for another 20 minutes.
Serve with bread, eggs, rice, potatoes, meat... or however you choose.

Serbian Proja Recipe

One of the most famous products of traditional Serbian cuisine- kajmak is made by gradual heating of raw milk to boiling and cook on low temperature for several hours. When cooking is finished, the milk is cooled and removed from the surface of the top layer and left to ferment. The procedure of kajmak production is usually based on the traditional method of manufacture, which results in products of uneven composition and quality. Kajmak has a rich flavor with an unforgettable smell and taste. In Serbia mainly produced in the homes, in the traditional way and can be purchased at the markets. The industrial production of kajmak is low and does not reach the quality of home. The best kajmak comes from mountainous areas, where cattle are raised on fragrant pastures. Kajmak is a thick creamy dairy product In Serbian cuisine kajmak is used as a simple side dish with traditional specialties, with cevapcici, pljeskavica, kacamak, proja, etc. as well as the obligatory ingredient of all specialties. The true lovers of kajmak will tell you that it is still the best when it is eaten with hot proja.

Serbian Proja Recipe

The main ingredients in proja are ground corn, oil, water and salt. For better taste use butter, eggs, and milk. Proja can be served in several small rolls shaped by a muffin pan.


5 cups corn grits
2 cups all-purpose flour
2 teaspoon salt
2 cups milk
3 eggs
200 ml oil


Mix eggs, milk and oil in big bowl. In another bowl, mix flour, corn grits and salt. Combine dry and wet ingredients. Fill greased muffin tins 2/3 full. Bake 30 minutes at 250°C. The cornbread should be crusty on all sides. Serve warm and top with kajmak.

Traditional Serbian Food

Serbia has a great food to enjoy. Unique cuisine and hospitality of people is well known. Serbs have a particular way of cooking, and their food is absolutely delicious. Essentially Slavic, it shares characteristics with other Balkans cuisines. Many dishes cannot be adequately translated into another language, but eating in Serbia is an exhilarating and rich experience. Here are some traditional recipes for you to try.

Serbian Gibanica Recipe

Cheese pie called "Gibanica" is almost a synonym for the Serbian cuisine. This is a traditional Serbian dish. It is made from a combination of white cheese, kajmak, pastry dough and oil. Kajmak is one of the rare authentic Serbian specialties. Try this traditional recipe for an authentic taste of Gibanica.

1 packet of fresh filo pastry (500 g)
400g white cheese
1 cup kajmak
1 cup oil
1 tbs mineral water
4 eggs

Take a large bowl and smash the cheese, add the eggs, kajmak, oil and mineral water and beat thoroughly. Mineral water gives moisture and helps the rising. Heat oven to 200 oC (380F). Grease a round baking dish with oil. Leave 2 sheets to for the cover. Loosely crumple each of the remaining sheets, dunk it into the stuffing and place at random. Repeat until the baking dish is full. Cover with the two sheets you've left aside and bake about 45 min.
When it is almost cooked, take it out from the oven and sprinkle with cold water and return to the oven. Bake for about 15 minutes until the top gets reddish brown color. Cut into squares and serve.

It is Gibanica. Make yourself at home and enjoy!

Serbian Food

 Serbian has a great passion for food. Intense flavours and brilliant aromas define the dishes of this country. One of the most popular traditional dishes among the Serbs is sarma. This dish is a regular guest at the dining table during the winter holidays and other special occasions. Minced beef and pork meat, rice, onions, and various spices are mixed together and then rolled into large cabbage leaves. Here is a recipe for the most authentic Serbian sarma.

Serbian stuffed cabbage


1 large head cabbage, 3-4 pounds

3/4 pound ground beef

3/4 pound ground pork

1 cup white rice

2 yellow onions, minced

10 minced bacon slices

salt , pepper


Fry the onion till it gets gold brown, then mix it in a bowl with the meat, rice, bacon, salt and pepper. Drain the cabbage and separate the leaves. Put a tablespoon of stuffing at core end of each cabbage leaf and roll, tucking in the ends.

In a deep pot place the rolls in concentric layers. Repeat this till all rolls are set in the pot. The last layer is whole cabbage leaves. Add water to slightly cover the last layer of cabbage. Place on stove, bring to boil, and then reduce heat to low and continue boiling for at least four hours. Most good food takes time and a loving touch. Just make sure the sarma is always at a very low simmer, it's a great way to make your house smell like a home!

Serbian Foods Recipes

Karadjordje's steak

Karadjordje's steak is a Serbian dish named after the Serbian Prince Karadjordje. It is a rolled veal or pork steak, stuffed with kajmak, breaded and baked (or fried). It is served with roasted potatoes and tartar sauce.
The steak is sometimes called jokingly "maidens dream" because of its shape.


500g. of pork steaks
150g. of kajmak
2 eggs
bread crumbs

Beat the steaks with hammer until they are thin and soft. Cover one side of steaks with "kajmak". Rool the meat like a pancake and fasten it with toothpick. First, dip the steaks into flour, then dip them into mixed eggs and, finally, roll them into bread crumbs.
Fry the steaks in the heated oil until they get brown-yellow colour.

I hope you'll enjoy in Serbian Food!


One Traditional Serbian recipe: Ćevapcici - Grilled rolls of minced beef and lamb, served with chopped fresh onion.


350g Premium Grade Minced Beef
150g minced lamb
2 garlic cloves, minced
50g onion, minced
40ml natural mineral water
20ml oil
hot chili to taste (optional)


1. Combine well all ingredients for Ćevapcici. Refrigerate mixture over night.
2. Wet hands with water and shape the mixture into uniform rolls.
3. Cook the Ćevapcici on a hot lightly oiled barbecue grill or frypan for 6-10 minutes, turning frequently.
4. Ćevapcici can be served on its own or between slices of flat bread.

I hope you'll enjoy in Serbian food!

Small Kitchen Design

Prebranac - Serbian Baked beans

One of the cherished Serbian recipes...beans is a great food.

You need:
500 g beans
300 g bacon
2 list lorber
1 serbian red pepper
1 kg onion
cayenne pepper
parsley leaf

Wash beans and place to cook. Add head chopped onion, red pepper and Lorber. In another bowl, on a lot of oil fry 1kg finely cut onion, and when is done, add chopped parsley leaf, salt, pepper and cayenne pepper. When the beans soften, drain it, and in the baking dish aligned alternately beans,onion and finish with bacon. Bake in oven 1h.

Enjoy in Serbian food!

Serbian Stuffed Peppers - Punjene paprike

The most popular Serbian recipe.

You need:
Serbian peppers, sweet, fresh, 9 medium
Rice 100 gr
Ground Pork 500 gr
Salt 1 tbsp
Vegeta Food Seasoning 3 tsp
Brown Sugar, 3 tsp packed
Tomato Sauce, 2 cup
1 egg

Brown onions in oil. Take from oven and cool before adding the egg. Mix in meat and rice. Add salt. Mix well. Clean peppers and remove seeds. Stuff peppers with meat mixture. Place in a dish with lid suitable for ovens. Poor water on top.. Add Vegeta and sugar. Cook for about an hour. Add tomato sauce and cook for another half hour.