7. Homolje cheese and cornbread (Eastern Serbia)
Slatko – ukus srpske dobrote Malo, slatko posluženje gotovo je 200 godina bilo simbol srpske gostoljubivosti, ona poru- ka dobrodošlice koja se iz srca nudila svakom dragom gostu. Danas se taj običaj čuva u se- lima gde se još neguje nasleđe predaka. A običaj da se gost dočeka slatkim i čašom ledene izvorske vode, pa tek onda kafom i rakijicom, bio je karakterističan za građanske kuće sve do sredine 20. veka. Čak su i srpske kraljice bile poznate po tome što su na dvorovima vo- će same stavljale u šećerne sirupe. Običaj je da se slatko gostima kao izraz tople dobrošli- ce služi na poslužavniku na kojem su dve staklene činijice. U jednoj je krupno i svetlo voće, u drugoj – tamno i sitno. Recimo, slatko od dunja u jednoj i slatko od višanja u drugoj. Ako svratite kod takvog domaćina u Srbiji, koji će vas sa poštovanjem poslužiti svojim slatkim, ledenom izvorskom vodom i čašicom najbolje domaće rakije, znaćete da ste prisustvovali nečemu što ne postoji nigde na svetu. Samo u Srbiji.
The pasture-rich Homolje region produc- es full-fat cheese with a milky taste that’s often made from a combination of cow’s and sheep’s milk. It is served with proja – a yeast-free cornbread that’s baked in a tray or in moulds. This was once humble peasant food, while it is today a speciality that’s sought in restaurants across Ser- bia. It is a special treat when eaten next to a mountain spring, accompanied by homemade sour milk. 8. Morava Gibanica (Central Serbia) This is the queen of Serbian pies – made from layers of pastry, with homemade cheese and eggs, it is baked until golden brown. The version from the Morava area is particularly rich in cheese and butter, and is often made for the holiday season. It is best eat- en when still warm, accompanied by a glass of yoghurt. There is a saying in this area: “She who doesn’t know how to stretch gibnica doesn’t know how to get married either” – which is why the art of making these pies used to be learnt from childhood. 9. Mantija from Novi Pazar (Sandžak) Mantija are small, hand-made dough balls filled with minced meat or cheese, arranged in a pan and baked until they turn golden. In the Novi Pazar area they are traditionally served topped with sour milk or sour cream. They used to repre- sent “travel food”, as they are practical and filling, while they today represent a gastronomic symbol of the Sandžak re- gion that are forever dreamt of by every- one who’s ever tried them.
SLATKO – THE TASTE OF SERBIAN GOODNESS
A spoonful of syrupy Slatko has been a symbol of Serbian hospitality for al- most 200 years, as a delicious mes- sage of welcome from the heart that’s offered to every dear guest. This custom is today preserved in vil- lages that still nurture their ancestral heritage. And the custom of welcom- ing a guest with a spoonful of Slat-
10. Danube trout (Donji Milanovac)
ko and a glass of iced spring water, and only then offering coffee and rakija, was a character- istic of urban townhouses until the mid-20 th century. Even Serbian queens were known for personally taking responsibility to add fruit to sugary syrups. It is customary to serve Slatko to guests as an expression of a warm welcome on a serving tray containing two glass bowls. One of the bowls would be filled with Slatko containing large and light fruits, while the oth- er would contain Slatko with dark and small fruits. An example would be quince Slatko in one and cherry Slatko in the other. If you happen to visit such a host in Serbia, who will respect- fully serve you their Slatko, accompanied by icy cold spring water and a glass of the best do- mestic rakija, you will know that you’ve witnessed something that doesn’t exist anywhere else in the world beyond Serbia.
In eastern Serbia, along the length of the Đerdap ‘Iron Gates’ Gorge, Danube trout is a real delicacy. Usually grilled or ov- en baked, with spices and lemon, local fishermen insist that the Danube trout is “faster than the wind” and that catch- ing one requires plenty of luck. Trout is served at riverside ‘čarda’ restaurants with a salad of spring onion and home- made bread, while diners enjoy views of the mighty Danube.
Serbia » Srbija | 95
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