Sarma is basically ground beef and rice rolled into cabbage, greens or grapevine. In Serbia, the most popular is the cabbage sarma. Cabbage leaves are stuffed with the filling which are then baked, simmered, or steamed in a covered pot and generally eaten warm, often accompanied with a sauce. Some people prefer it with sour cream (pavlaka in Serbia), while others like garlic with it.
Basically, this cabbage rolls are winter meal and they can be refrigerated in frige, or preserved …

Karadordeva Snicla is a Serbian breaded cutlet dish named after the Serbian Prince Karađorđe. Karadordeva Snicla is a rolled veal or pork steak, stuffed with kajmak, and then breaded and fried. It is served with roasted potatoes and tartar sauce.

Pljeskavica, a grilled dish of spiced meat patty mixture of pork, beef and lamb, is a national dish of Serbia, also popular in Bosnia and Herzegovina and Croatia. It is often served with kajmak milk cream, ajvar sauce of peppers and urnebes mixed spicy sauce.

Gibanica is a traditional pastry dish from Serbia popular all over the Balkans. It is usually made with white cheese and eggs. Recipes can range from sweet to savory, and from simple to festive and elaborate multi-layered cakes. Gibanica is considered a breakfast meal but a foodie would have it at any time of day.

Proja is a Balkan dish made of corn flour, baking powder, sunflower oil, sparkling water and salt. Proha is an alternative name used in Bosnia and Herzegovina.

Ajvar is a type of relish, made principally from red bell peppers. It may also contain garlic, eggplant and chili peppers. Ajvar originates in Serbian cuisine and was therefore long known as "Serbian salad" or "Serbian vegetable caviar". Ajvar is a lush, piquant spread based on roasted red peppers and olive oil It has the same kind of tangy sweetness that ketchup adds to a burger.

Kajmak is a thick, tangy clotted cream from the Balkans usually made with sheep’s or cow’s milk. It's often served with Balkan burgers, Pljeskavica.Bring cream cheese, butter, ricotta and sour cream to cool room temperature. In a mixer or a food processor, combine cream cheese and butter and mix until fluffy and smooth. Mix in ricotta and sour cream.Add remaining ingredients and mix or process until thoroughly incorporated. Cover and refrigerate until ready to serve, up to 3 days. Serve …

Pasulj is a bean soup made of usually white, cranberry or pinto beans, and more rarely kidney beans, that is common in Serbian, Montenegrin, Bosnian, Croatian and Slovenian cuisine

Shopska is a salad from Serbia, very popular in the Balkan region. it is light and refreshing.
Serbian salad called sopska salata, is a very typical salad for the entire Balkan region. This salad is light and refreshing. If you use cheese this salad is called Sopska or shopska.

The lightness of using sunflower oil for the dressing is nice. In Serbia this salad is typically served as a side dish, not as an appetizer.