The history of barbecue began with the grilling of meat over fire and coals, which still cannot be adequately replaced by any gas or electric appliance around Leskovac, became so wealthy that he used his takings to fund the building of a church in his hometown. This month certainly started with a bar- becue for a large majority of the resi- dents of Serbia and their guests, with the traditional party held on 1 st May to mark Labour Day. Daytrip destinations nationwide were filled with the aroma of grilled meats that everyone prepares in their own way, adding flavours with a selection of herbs and spices. Barbecue has become our own Serbian speciality, despite it having come a long way to get here. It originated in the Caucasus and travelled via Turkey and Greece to reach these lands. So, there’s every chance that, if you come to Serbia, you’ll try pl- jeskavica burgers and ćevapi kebabs, which are at their most delectable when served with side dishes of chopped on- ion and kajmak milk curd. And this brings us neatly on to our second choice in this presentation of Serbian speciali- ties: kajmak! Good kajmak curd goes well with everything When you ask most foreigners about
their favourite Serbian cuisine, they will usually twist their tongues trying to pro- nounce a word that is so difficult for them, and so dear to us: kajmak. In Ser- bia’s mountainous regions, this dairy product is an integral part of every qual- ity gastronomic offer, but also an oblig- atory inclusion when it comes to appe- tisers. It therefore comes as no surprise that kajmak curd varieties from Kralje- vac, Čačak and Užice have been includ- ed on the list of the cultural heritage of Serbia. This issue of Elevate includes an article about the beauty of Zlatibor and the surrounding area, so be sure not to miss the chane to try their bread bun with kajmak, which you are sure to re- member for a long time to come! Kajmak is most commonly made from cow’s milk, can be young or mature, goes well with the aforementioned ćevapi and pljeskavica like brothers, and is perhaps at its best when includ- ed on a platter of rich appetisers that you will always receive in Serbia, along- side its best friends: pork crackling and ajvar chutney. Ajvar - Serbian vegetable caviar In Serbia there is almost no occasion or event when ajvar is not enticing and wel- come. This speciality of Serbian cui- sine is made from roasted red bell pep- pers and is traditionally made during the early autumn, when this vegeta- ble is in season, and subsequently con- sumed throughout the year. It can be mild or spicy, and is at its most appealing when prepared by hand in open cooking pots, over a wood stove. There is nothing sweeter than this ajvar, because it isn’t
Famous guests and many others who’ve ever visited Serbia found them- selves unable to resist the speciality re- ferred to collectively as roštilj, meaning barbecue, which includes many differ- ent types and cuts of meat. However, nothing ranks as highly as ćevapi meat sticks and pljeskavica meat patties. Both are made from minced meat, while the difference is essentially in the shape: pljeskavica are larger, round pat- ties, while ćevapi are small and sau- sage shaped. They can be found across all parts of the Balkans, with the type of meat used differing from place to place. The barbecue is usually fuelled by burn- ing charcoal made from beech or oak wood, while a skilled griller devotedly turns the meat to ensure it cooks from all sides and must be careful to ensure no part is left raw, but also that the meat isn’t overcooked. When it comes to the famous ćevapi, although the etymology of the name can be traced back to a non-Europe- an language (Persian), this dish has been present in Europe since ancient times. The earliest version of the ćevapi was first mentioned in Ancient Greece – you will also find reference to a meat dish shaped like an “obelisk” in Homer's The Iliad. According to the writings of Branislav Nušić, ćevapi were first served in Belgrade in the 1860s at the Tanasko Rajić Place tavern, which was on the then Great Piazza [Velika Pijaca, today's Student Square]. According to Nušić, the owner of the tavern, who is as- sumed to have originated from the area
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