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Serbian bread

Serbian bread

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Serbian Bread Recipe of of 17-07-2020

The Serbian bread it is a very particular leavened product (even a little spectacular, if we want to be honest) but also simple to make. Known as Pogača, it is a very soft bread that resembles a panbrioche and which is covered with sesame seeds. Also, importantly, it is not only easy to make and beautiful to look at, but also very good. It is a normal milk bread dough, but presented in such a way as to almost look like a flower. In addition, due to the method with which it is arranged in the pan, interspersing the various parts with a little melted butter, you can pull the slices away as if they were the petals of a flower (a bit like pull apart bread). Beautiful, is not it?


How to make Serbian bread

Dissolve yeast and sugar in the milk and let it rest for about 20 minutes or until foam begins to form on the surface.
At this point add the flour and salt and knead for at least 10 minutes, until the mixture is smooth and homogeneous.

Cover the dough and let it rise for at least 1 hour and a half or until doubled.
Meanwhile, melt the butter and let it cool.

Take the dough, deflate it slightly, then divide it into 10 equal parts.

Roll out each piece of dough to form a circle of about 8 cm in diameter.
Brush the top surface of the circle with butter, then place it in the greased mold (with the brushed surface facing up).

Continue with the other pieces of dough, gradually arranging them in the mold partially overlapping each other, until the circle is closed.
Leave to rise for another hour or until doubled, then decorate with sesame seeds and bake for about 30 minutes in a preheated static oven at 180 ° C.

Serbian bread is ready, let it at least cool before serving.


SOFT SERBIAN BREAD, A SPECIAL BREAD BUT SIMPLE TO PREPARE! Nice to look at and very tasty and I don't mean it just to say it. It tastes delicious you know? You absolutely must try it! It is simple to do, you will make a great impression when you bring it to the table and then it is of a unique goodness.Serbian bread it is a bread with butter or rather passed in butter and decorated with sesame seeds that make it even tastier. For this recipe I thank a dear friend of mine. Let's move on to recipe follow me

Barracks beans :: Vojnicki Pasulj

  1. Put the beans soaking in water for 5-6 hours before making the soup or even in the evening before preparing them.
  2. Drain the beans and cook them for 5 minutes in boiling water. Remove the water, add the onions finely chopped, 3 cloves of garlic crushed, the chili pepper, the grains of pepper, laurel, the sausages and cover with water up to 5 cm above the level of the beans.
  3. Let it cook for 2-3 hours adding a glass of water from time to time until everything becomes soft. Halfway through cooking, add a little of oil.
  4. When cooked, in a pan prepare a cream with oil, a crushed clove of garlic and the flour: cook and mix well until the ingredients become a cream.
  5. Add the cream to the bean soup, mix and cook for another 10 minutes. Serve hot accompanied by slices of bread and various cheeses.


Damn I made them just today! the recipe is about similar, I took that of the mother-in-law: D
among other things, my name is Silvia and I'm from Milan! and my husband is Serbian: D
Do you have a recipe for Baklava? I lost the one given to me by my mother-in-law's neighbor!

Hi Silvia, what a beautiful coincidence. Then you also know about Serbian-Italian cuisine :) I don't have the baklava recipe right now but I'm getting Gagi's mom to send me some Serbian dessert recipes and her baklavas are really amazing! As soon as I receive it, I prepare it and post it. Soon.

Thank you. I'm going next week for 5-6 days in Serbia, I try to recover the & quotpasta & quot for the baklava and other little things. : D
my next experiment. sarme! (and I see them badly ..)
See you soon and look forward to new Serbian recipes!

Sarma. I love it. let me know how it comes then :) See you soon and say hello to a snowy Serbia.

The lost ingredient

Here I am again with a new form of bread: Turkish bread or katmer.
This recipe is also part of my monthly appointment with the friends of the fb group "In cucina con me".
There are many variations on the internet about the recipe, I didn't know which one to choose and so I put together 3-4 recipes. the result is a soft, fluffy and very good dough, I must admit I am really satisfied.
Even the shape was to be decided, or the "usual croissants" which are fantastic or. I came across a Serbian blog and I found this new way to present it .. could I back down?

Turkish yogurt or katmer bread

Definition by P. Giorilli from the book "Panificando"

  • 500 gr. of flour for bread (I used a bio 0 with 11% protein)
  • 6 gr. of brewer's yeast
  • 1 teaspoon of salt
  • 6 tablespoons of extra virgin olive oil
  • 125 gr. of whole yogurt
  • 175 grams of whole milk
  • 90 gr butter (which will be used for puff pastry)
  • 5 tablespoons of Parmesan (optional)
  • 1 egg white (which will be used for brushing at the end)
  • sesame seeds
  • 250 gr. of flour (taken from the total)
  • milk and yogurt about 300 gr
  • 6 gr. of brewer's yeast

When the poolish is ready we put it in the planetary mixer and start at low speed to knead with the hook, gradually add the salt and then alternate the flour with the 6 tablespoons of oil. you will quickly obtain a soft and smooth dough.
Let it rest for about 25-30 minutes covered with film.

Divide the dough into 6 balls weighing about 140 gr. it will surprise you with its softness and elasticity.

Cover the balls with cling film and let them rest for 15 min.

Meanwhile, soften the butter in the microwave, it must be melted but not hot.

Let's move on to the drafting, which is the peculiarity of this bread:

roll out the 6 discs in circles with a diameter of about 25 cm. then brush each disc, except the last one, with butter and 1 tablespoon of Parmesan cheese, if you like, stack and roll out again to obtain a disc of about 45-50 cm.

using a circular pan of about 38-40 cm cut out a circle leaving an external cord of about 1.5-2 cm thick and divide it into 4 parts and rolling them up you will get 4 roses.

Now cut each croissant in half. be careful not to crush the dough so much.

In a baking tray with a diameter of about 30-32 cm lined with parchment paper, arrange the roses in the center and around the "half" croissants.

Now we just have to wait for it to double its volume.
Before baking, brush with milk and egg white and sprinkle with sesame seeds.

Oven preheated to 190 & # 176 for 45 min. until golden brown.

Then by cooking the bread in this way we will get a crusty bread on top and extremely soft inside, but you can decide to bake the croissants individually, as is usually done.

With this bread I begin my participation in Panissimo

A wonderful initiative conceived by Sandra and Barbara where you will find many delicious recipes, come and browse!

Generous and tasty nature: the ramolaccio or ramoraccio.

RAMOLACCIO, RAMORACCIO, RAMORACCE & # 8230. (Raphanus raphanistrum): all the secrets, benefits and recipes.

It is also called wild radish, from this plant in fact derive the varieties of radishes currently cultivated, even if in size and taste it is much closer to turnip greens, with a more delicate taste and smell (you will already realize this during cooking ).

Contains sodium, potassium, iron, calcium, phosphorus, vitamins B, A, C, E. It can be harvested practically all year round, resisting very well to frost. Only in the warm months (flowering period and seed production) does the plant become too hard and fibrous.

Properties: The ramolaccio has detoxifying properties and is therefore a valid help to eliminate toxins (for this purpose it would be better to consume it raw, in salads, collecting only the young leaves or young floral shoots and enjoying it together with the donkey rib - Hypochoeris radicata - and other field salads). It is possible to use its extract as a diuretic, spasmolytic and analgesic. It also appears to be effective against insomnia.

It can also be done fried, like courgette flowers, with batter, overlapping two raw leaves and placing a slice of cheese inside: quickly pass in the batter and fry: a few minutes and you're done!

In my part (Bracciano, province of Rome) it is cooked together with potatoes:

Collect the twigs, clean the leaves, cutting or "removing" the largest in the same way used for broccoli (by collecting the youngest and most tender plants, this operation can be avoided and cooking times will be shortened), boil briefly in a little water together with potatoes cut into chunks. In a pan put some good extra virgin olive oil, a clove of garlic, chilli to taste. Add the boiled ramolacci with potatoes, let it go a little and eat it with toasted slices of homemade bread.

We can also use this gorgeous "weed" as a sauce for pasta:
The florets or the most tender finely chopped leaves are simmered in a large pan, with garlic, oil and chilli (if desired, you can add some tomatoes, preferably the yellow ones from Serbian), when cooked, pour everything over the pasta: Very good!

Eastern Europe World

Good morning to all readers! I hope you are having happy holidays and are eating as much as you can) in this climate of binges I made the decision to talk further about food, specifically about some Eastern European dishes that I have had the opportunity to taste and which, I must say , they have nothing to envy to some of our dishes.
I write this post to dispel the myth that only in Italy you eat well, that any non-Italian food sucks and that there is nothing that can be at a level equal to or even higher than our dishes. Let me be clear, I love Italian cuisine and when I'm abroad many times I miss some things, such as parmesan, raw ham and balsamic vinegar, three elements that I personally love madly, and I agree by saying that the Mediterranean diet is the healthiest in the world (or rather, I agree up to a certain point, given that today there are very few Italians who follow the Mediterranean diet and do not abuse frying, oil, butter and dairy products), but I am also an open-minded person, so I love to taste the various cuisines and above all give objective judgments without being carried away by national pride (just yesterday, speaking of Polish cuisine, I happened to discuss with average Italians who criticized quality of foreign cuisine. Needless to say, I also felt heavy offenses, including being killed, eating sausages and the like.). Happy reading then!


The borshch it is a soup mainly consumed in Ukraine and Poland, but very famous in all Slavic countries. I was lucky enough to eat this soup in Russia and Slovakia, both home-made and restaurant-made and in several versions. The key ingredient of this dish is beetroot, which gives it the classic red color. Depending on the traditions and the country in which we find ourselves, other ingredients can be added, such as legumes, potatoes, onions and meat. Personally, I like this soup with meat, topped with a spoonful of sour cream and a little dill.


This is a dish that I have mentioned several times, but which deserves a place in this ranking. I ate them for the first time last year in Poland and Slovakia, and from that moment a deep love story was born, so much so that sometimes I even prepare them at home with my boyfriend. These ravioli (because of ravioli in fact it is) are typical of Poland, Slovakia (called pirohy) and Ukraine (where they are called vareniky) and, as already mentioned, they are quite different ravioli from ours, which can have a sweet or salty filling, eaten fried or boiled. I do not dwell too much on this dish as I have dedicated an entire post to it (in which I show the recipe), so if you are more interested, I suggest you go to the blog and read more about it!

Obviously, speaking of Eastern European ravioli, how can we not name the pel'meny? This is also a dish very similar to our ravioli but comes from Siberia and is practically only widespread in Russia. THE pel'meny differ from pierogi both in shape and in filling: they are in fact much smaller (they are very reminiscent of those steamed ravioli in Chinese restaurants) and are filled exclusively with meat, onions and spices, therefore only strictly a savory dish. These are prepared and then frozen, then boiled and seasoned with various ingredients, from sour cream to apple cider vinegar. I have eaten them many times, both in Italy (bought in eastern food stores) and in Russia, bought in bulk at the supermarket, and honestly I prefer them without particular condiments :)


This is a dish that I have tasted only recently as it is a typical dish of Serbia. Pljeskavica it is a kind of hamburger consisting of minced meat of various mixed meats, onion and spices. It can be served either alone accompanied by the pita (another element of Balkan cuisine, a sort of flat bread) and some side dish, or (as I like it) inside a sandwich together with various sauces and vegetables, kebab style. I just love to eat there pljeskavica with sour cream, onions, cucumbers and urnebes, a purely Serbian sauce made from white cheese such as feta, garlic, onion and paprika. If you happen to travel to the Balkans (this dish is in fact present throughout the territory) and you want a quick but substantial snack, you can stop in one of the typical fast food or snack bars and taste this dish.

This dish is genuinely one of my absolute favorites and I'm sure most of you readers already know about it. We obviously speak of the very famous Goulash, a Hungarian dish par excellence which then spread throughout central Europe (in fact, if you are a skier and maybe frequent the mountains on the border with Austria, you will have easily already eaten it). Thanks to its diffusion, I had the pleasure of eating it in Slovakia (where it is very popular) and I also ate a Serbian version (called paprikash). This dish is a kind of soup (if you consider the original version. In some cases it is dry and resembles stew) made up of meat, onions, potatoes, oil and paprika. As you can see it is not a particularly dietetic or healthy dish, as its origins are poor and it was used to give 'fuel' to the farmers. It is usually prepared in a large copper cauldron over a wood fire that is lit outdoors. As I said I had the opportunity to eat it in Slovakia in a restaurant, and the Serbian variant which was made with venison. a real treat!


With the term ciorba basically any soup is identified, and is a term used in the Balkan area, from Romania to Croatia, also passing through Hungary. There riblja ciorba it is specifically a fish soup that I was lucky enough to eat in Serbia for the first time. I don't know much about its spread, but I know for sure that in the area where I am (Vojvodina) it is a typical dish, as there is the Danube where you can fish (also my boyfriend told me that here they also do events where several people meet and cook this dish and then taste them all). I must say that at first I was a bit skeptical, as the sight of this red soup with pieces of fish and cooked fish roe did not inspire me, but in the end I took courage and tasted it: practically in the end I ate three dishes full! This ciorba it is done in a very similar way to the Goulash, but instead of using meat, fish is used. In my opinion, the combination of the delicate flavor of freshwater fish (a flavor that reminds me very much of the fish of my lake) and the stronger one of the sauce, composed of onion, paprika and other spices, gives this dish a taste of very special and pleasant!

These are 7 Eastern European dishes that I personally love and they are my favorite among the many that I have had the opportunity to try. It goes without saying that, beyond the dishes assembled in themselves, there are an infinite number of excellent products and raw materials also in these areas, we are talking for example of Russian caviar, Polish salmon or Serbian raspberries, just to name a few. I mentioned no desserts, as I prefer the salty taste, but I assure you that Eastern European cuisine also offers valid options for pastry and desserts.
Therefore asserting that foreign cuisine (in particular that of Eastern Europe) cannot be up to the Italian one, that its quality is poor and that its dishes are all disgusting is absolutely not correct (as well as being offensive) . I hope this post will be read by as many people as possible, because (as I wrote some time ago) cooking is an integral part of culture, and it is interesting to really know to avoid falling into the presumption, stereotypes and pride that affect Italians. when it comes to the culinary field.
Everyone has their own tastes, but to criticize you still need to know)

Having said that I conclude by wishing you a happy new year, see you in a next post!
Od vasa Samantocka.

Serbian Bread - Recipes

Evvaaai. the sun is back! : D
Good morning all day to you!

& # 9829 Thanks Sara :) I remember them higher with the most "defined" coil. I have to get carried away, but the flavor is that. too good!

& # 9829 Thanks Mirka: - * What luck! I have never found them in my part. However, they are so easy that when I feel like it I do them.
You're right, I publish many recipes from & quotforno & quot, actually I have little time in this period, so I choose the one that does not require too much preparation. After all, leavened products take a long time, but they are quick.

& # 9829 Hi Fausta :) You're right, after all the Similar sisters have a lifetime of experience with leavened products and more. Fortunately, they pass it on to us through books and courses.
You will see that it is also fun to make and not just good to eat :)

& # 9829 Welcome Dida :) Thanks for your comment, what you wrote is very nice. It happened to me too. last time with sardines pasta. My favorite Sicilian pasta. I was afraid of ruining the memory. But then, thanks to Sara, I prepared it and I was delighted because it is even tastier than I remembered. Now that I manage to remedy the wild fennel real pasta with sardines, or rather anchovies a go-go! D
Come on Dida, give me the recipe! : D

& # 9829 This Letizia bread is delicious! It's also a blast for the kids. I enjoyed doing it: p

Serbian Christmas Bread (Česnica) Recipe 2021 - Mas to doc

This recipe for ćesnica, or Serbian Christmas bread, is made with eggs and butter, unlike fasting cesnica which is likely served on Christmas Eve when no meat or dairy is allowed. This pastry, however, is not sweet nor does it have the elaborate decorations made of structural dough like in the fancy version of Česnica. The common link between all Cesnica recipes is the silver coin baked inside. Whoever finds it will have luck in the next year. This is why this bread is also known as Serbian money bread.

It is customary in some families to decorate the top of the bread with pieces of dough that symbolize a hobby or career for each family member: wheat for a farmer and for prosperity, a book for a teacher, and so on. One of the Serbian Christmas traditions is that when served on Christmas morning, the bread is torn - uncut - by each person present or the guest, who reserves a piece for the polozajnik, or first visitor.

Nonna Pimpi's recipes





Peel them, free them from the seeds, cut them into cubes and put them in part
IN A PAN (preferably terracotta)
ADD THE OIL, GARLIC AND BASIL (after washing and drying it)
(remember that the baby food must be nice and non-liquid soda)



Every year the grandmother said that as a young man he went with his mother-in-law to the baker to buy the yeast, then at home they kneaded and brought to the baker to bake these cakes. And they prepared a lot of dough, which took a nice bike ride (will this be the secret ?!) and even if they made 10 kg of cakes in the end everything was brushed in a flash.

5. Once the butter has been absorbed, add the raisins, well dried, then remove the dough from the mixer, flour the table, place it and let it rest for 10 minutes, finally fold it around. Then put it to rise in a greased bowl and cover it with plastic wrap (not in contact). It will take a while to rise (I did it at 10 and I took it back at 17: it is a very fatty dough and fats hinder the formation of gluten, but I preferred not to add too much yeast).

7. When it seems doubled, brush it with a little egg white, sprinkle with grains and bake in a preheated oven at 180 & # 176C for 20-25 minutes (in my oven 23 minutes, static top-bottom, about halfway, a slightly higher, by spraying the walls of the oven with water before cooking). Once cooked, let it cool on a wire rack, then sprinkle with powdered sugar.

If the brioche should crack do not worry, I noticed that it happens every time the dough contains liquor: I tried it without and it does not do this trick (but the taste is not the same thing.).

With this recipe I participate in the contest organized by Cucina Semplice in collaboration with Grandi Molini Italiani

Video: PAN SERBIO en la PANIFICADORA SILVERCREST de LIDL SBB 850 F2 - IAN 3378741910. Delicioso! (May 2022).