Gibanica je popularno jelo širom Balkana i predstavlja deo kulturnog nasleđa Gibanica is a popular dish throughout the Balkans and is part of the cultural heritage
4. Leskovac mućkalica stew (South Serbia)
Leskovac, known as the city of barbecue meats, is also the birthplace of mućkali- ca – a spicy stew of roasted meat, vege- tables and spices. Legend has it that it was created when housewives used bar- becue leftovers to create a new meal. Proper mućkalica is slow-cooked until the meat becomes tender and the vege- tables form a thick sauce. It is best en- joyed during winter, served with warm bread and red wine. 5. Ironed sausage (Pirot) This is no ordinary sausage – it is not smoked, but rather wind cured, while it is named after the fact that it is literal- ly “ironed” using a bottle or a rolling pin during the production process. The fat- less beef that it’s made from gives it an intense, pure taste. In bygone times it was only prepared during winter, when the cold wind blowing off Stara Plani- na provides the ideal conditions for cur- ing. It is today a local brand that’s even sought beyond Serbia’s borders. 6. Pirot Yellow Cheese Pirot hard cheese is a soft “brick” made according to old technology using either cow’s or sheep’s milk. It was once a pre- cious treasure that was used to pay taxes, while it is today a trademark of the city. You can try it at the stalls of producers on the markets of Pirot who still make it by hand, in small quantities, with the same patience as a hundred years ago.
94 | Srbija » Serbia
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