Ingredients – 600 g corn flour, 200 g grease, 5 eggs, 1 cup cold milk, salt.
Instructions – Put some flour in a bowl, add salt at taste, some lard, five whole eggs and one cup of cold milk. Mix the ingredients for ten minutes and if needed, add some more milk so that the mass becomes more watery.
Grease the baking pan, put the ingredients in it and bake it a medium-heated oven. Dice proja when it becomes yellow. Grease the cutting knife so that proja cannot stick to it. Put it back to the oven until it is done. It is best to serve proja along sauerkraut, podvarak (a sauerkraut dish) or sarma (traditional mince meat and cabbage dish).
Serbian gibanica – favourite cheese pie of Serbia’s natives
Ingredients – 1kg phyllo sheets, ½ kg cottage cheese, ½ kg milk crème, 10 eggs, milk, some fat.
Instructions – Gibanica is one of the most popular Serbia’s pies. It is best if it is made of homemade thin layers of dough, although store-bought dough is as good. To make 1 kilogram of gibanica you will need: ½ kilogram of cottage cheese, ½ kilogram of kajmak (a dairy dish made of milk cream) and 10 egg yolks. Mix the ingredients and in another bawl beat egg whites well. Mix the content of the two bowls and add some milk so that the mass become more watery. Put the first two layers of dough in the baking pan without the filling, and after that spread the filling over every layer of dough until the last one.
Again, put two layers of dough without the filling at the top. Pierce the dough with a fork and sprinkle milk and grease over it. Put it in the oven for forty minutes. It is done when it can be separated from the baking pan.
To visit Serbia and miss tasting kebabs is like you’ve never been in Serbia at all.
Ingredients – 1 kg ground veal beef (boneless), 150 ml oil (or 70g fat), salt, pepper and oil, hot Hungarian peppers to taste.
Instructions – Wash the meat, dice and mince it. Leave it for 6 hours. Sprinkle with salt and pepper, add a spoon of oil and mix thoroughly for 25 minutes. Form a meat ball and leave it in the fridge for 6 to 12 hours.
Put a special funnel for making sausages on the meat grinder or make small sausages i.e. kebabs using hands. Kebabs should be 2 cm wide and 10 cm long. Grease the barbecue and grill kebabs for 7 to 8 minutes, constantly turning them over. If you don’t want to serve them immediately after they are done, put them in a temperature maintaining bowl and sprinkle them with chopped onions.
Serve them with onion, fresh tomato and sweet and spicy pepper.
It is the precursor of the hamburger. Its place of origin – southern Serbia and its capital – Leskovac.
Ingredients for four portions – 600 g ground meat (1/2 veal, ½ pork), 2 slices of white flour bread, 1 red onion, 2 garlic, 1 egg, 1 hot pepper, 1 dl water, salt and pepper to taste, milk to dip the bread.
Instructions – Soak the bread into milk so that it becomes completely soft, remove the crust, strain a bit and add meat, one egg, nicely chopped onion and garlic, other spices and water. Mix the ingredients well, cover with a foil and leave it for 4 hours.
Pljeskavicas are made by taking a meat ball, putting it on the foil and pressing it in order to make it thin. Grill it on a high temperature with a piece of bacon, 2 minutes per side. Use round flat bread – put it on the grilled side of pljeskavica (while the other side is being grilled), so that it can get warm and greasy. The slang word for pljeskavica is “pljesak”.