4 Worst Rated Serbian Appetizers

Živa pljeskavica is an appetizer made with ground veal, salt, pepper, smoked paprika, paprika flakes, Vegeta, oil, and chopped onion. The meat and spices are placed on a large plate and mixed with a fork until they form a homogenous mass that is then shaped into a patty. The dish was created at the restaurant Kod Bore in Sedlari near Valjevo in Serbia, and it's a take on a dish eaten by hospitality workers in state-owned restaurants in the former Yugoslavia. Because they were pressed for time, they would typically eat a raw meat patty tucked into a warm lepinja flatbread for lunch. Živa pljeskavica is served with grilled bread or lepinja flatbread and salt and paprika for seasoning and is usually consumed while waiting for one's order of grilled and barbecued meats to arrive.Expand

Pihtije is a Serbian dish made from cheaper parts of pork such as the head, shank, or hock. The meat is often cooked together with pepper, onion, carrots, and bay leaves until it becomes so tender that it falls off the bone. Together with stock, the meat is placed into bowls which are then left to cool and the dish is ready to congeal. Pihtije is served sliced as an appetizer, accompanied by cold pickled vegetables and a glass of rakija on the side.Expand

This Serbian delicacy is prepared in a time-consuming process that includes slowly frying pork rinds until the fat is completely extracted. Common additions include pork offal such as lungs, liver, intestines, and parts of the head that are cooked, finely chopped, and added to the frying mixture. When the fat completely melts and the ingredients are combined, the mixture is drained and stored. Traditionally prepared during colder seasons, kavurma or sprža is usually associated with the southern parts of Serbia, namely the city of Leskovac. The dish is typically served as a cold appetizer, accompanied by bread and various pickled vegetables.Expand

Belmuž is a traditional shepherd's dish originating from eastern Serbia. This simple dish consists of only three ingredients – cheese, flour, and a bit of salt. The key ingredient is cheese, that should be fresh and full-fat cow's or preferably sheep's cheese. Once cut into pieces, the cheese is placed in a big pot over low heat. As it melts, salt and flour are added until a homogenous mass is formed. The mixture is continuously stirred with a big wooden spoon until the fat separates and starts to float on the surface. Belmuž is then ready to be served, usually as an appetizer with sour milk and various sliced vegetables. Interestingly, if the cheese used for the dish is already salt, there is no need to add extra salt to the dish. Belmuž is traditionally prepared by men due to the fact that it needs to be continuously stirred as it cooks, which takes a lot of effort. Expand