19 Flavorful Serbian Recipes Authentic

Craving hearty, soul-warming dishes with bold flavors? Serbian cuisine delivers with its rich, comforting recipes that are perfect for home cooks looking to explore something new. From smoky grilled meats to savory stews and fluffy breads, these 19 authentic dishes will transport your taste buds to the Balkans—no passport required. Ready to spice up your dinner rotation? Let’s dive in!

Serbian Cevapi with Ajvar

These juicy grilled sausages paired with smoky roasted red pepper sauce are a Balkan street food dream—simple to make but packed with bold flavor.

Ingredients

• 1 lb ground beef (85% lean)
• 1 lb ground lamb
• 4 cloves garlic, minced
• 1 tsp baking soda
• 1 tbsp sweet paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup ajvar (store-bought or homemade)
• 4 soft pita or flatbreads, warmed
• 1/2 small red onion, thinly sliced (for serving)

Instructions

1. In a large bowl, combine ground beef, ground lamb, minced garlic, 1 tsp baking soda, 1 tbsp sweet paprika, 1 tsp salt, and 1/2 tsp black pepper. Mix by hand for 2 minutes until sticky and well blended.
2. Shape into 12-14 finger-sized sausages (about 3 inches long). Cover and refrigerate for 30 minutes to firm up.
3. Preheat grill or grill pan to medium-high (400°F). Grill cevapi for 8-10 minutes, turning occasionally, until deeply browned and internal temperature reaches 160°F.
4. Serve warm cevapi in pitas with 1/2 cup ajvar and sliced red onion.

The magic here? The baking soda keeps the meat impossibly tender while the ajvar adds a sweet-peppery punch—no fancy condiments needed!

Tip: For extra authenticity, use a mix of beef and pork if lamb isn’t available.

Baklava with Walnuts and Honey

This baklava is a showstopper—layers of crisp phyllo, spiced walnuts, and sticky honey syrup make it impossible to resist.

Ingredients

• 1 (16 oz) package phyllo dough, thawed
• 2 cups finely chopped walnuts
• 1/2 cup granulated sugar
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1 cup unsalted butter, melted
• 1 cup honey
• 1/2 cup water
• 1 tsp vanilla extract

Instructions

1. Prep filling: In a bowl, mix 2 cups walnuts, 1/2 cup sugar, 1 1/2 tsp cinnamon, and 1/4 tsp cloves.
2. Layer phyllo: Brush a 9×13″ baking dish with melted butter. Layer 8 sheets of phyllo, brushing each with butter. Sprinkle 1/3 of the walnut mixture over the top. Repeat layers twice, ending with 8 buttered phyllo sheets.
3. Cut & bake: Score the top into diamonds with a sharp knife. Bake at 350°F for 45–50 minutes until golden and crisp.
4. Make syrup: While baking, simmer 1 cup honey, 1/2 cup water, and 1 tsp vanilla for 10 minutes until slightly thickened. Pour evenly over hot baklava as soon as it comes out of the oven.

The magic? Letting the syrup soak into warm layers creates the perfect chew beneath that shatter-crisp top.

Tip: For clean cuts, chill baked baklava 1 hour before slicing fully.

Sarma with Sauerkraut and Ground Meat

These tangy, meat-stuffed cabbage rolls are a hearty Eastern European classic—slow-cooked for maximum comfort and flavor.

Ingredients

• 1 large head green cabbage (about 2 lbs), cored
• 1 lb ground pork or beef (or a mix)
• 1 cup cooked white rice
• 1 small yellow onion, finely diced
• 2 cups sauerkraut, drained and rinsed
• 3 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 2 cups chicken or vegetable broth

Instructions

1. Prep the cabbage: Bring a large pot of water to boil. Submerge the whole cabbage head for 5 minutes until leaves soften. Peel off 12 large leaves, trim thick ribs, and set aside.
2. Make the filling: In a bowl, combine ground meat, cooked rice, diced onion, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Mix well.
3. Roll the sarma: Place 2 tbsp filling near the base of each cabbage leaf. Fold sides inward, then roll tightly. Repeat.
4. Layer & cook: Heat 2 tbsp olive oil in a Dutch oven. Spread half the sauerkraut on the bottom. Arrange rolls seam-side down, then top with remaining sauerkraut. Whisk 3 tbsp tomato paste into broth, pour over rolls, and bring to a simmer. Cover and cook on low heat for 1.5 hours.

The sauerkraut mellows into a silky, sour-sweet sauce that clings to every bite—worth the wait! Tip: Serve with crusty bread to soak up the extra juices.

Pljeskavica with Onions and Kajmak

This Serbian-style grilled beef patty is juicy, smoky, and piled high with caramelized onions and creamy kajmak—think of it as the ultimate Balkan burger.

Ingredients:

• 1 lb ground beef (80/20 blend)
• 1 small yellow onion, finely grated (about 1/4 cup)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1 tbsp vegetable oil
• 1 large yellow onion, thinly sliced
• 1/4 cup kajmak (or sub softened cream cheese mixed with a pinch of salt)

Instructions:

1. In a bowl, combine ground beef, grated onion, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika. Mix gently with your hands until just combined (don’t overwork). Divide into 2 equal portions and shape into 1/2-inch-thick oval patties.
2. Heat a grill or cast-iron skillet over medium-high. Brush patties with 1 tbsp vegetable oil and cook for 4–5 minutes per side, pressing lightly with a spatula, until well-charred and cooked through.
3. Meanwhile, cook sliced onion in a skillet over medium-low heat for 15 minutes, stirring occasionally, until deeply golden and soft.
4. Serve patties topped with onions and a generous dollop of kajmak.

The magic here? The smoky paprika-kissed beef against the sweet onions and rich kajmak—it’s messy in the best way. Tip: For extra flavor, let the patty mixture chill in the fridge for 30 minutes before shaping.

Gibanica with Phyllo Dough and Cheese

This Serbian-style layered cheese pie is flaky, rich, and perfect for brunch or a savory snack—no fancy skills required!

Ingredients:

• 1 (16-oz) package phyllo dough, thawed
• 2 cups crumbled feta cheese
• 1 cup ricotta cheese
• 2 large eggs
• 1/2 cup whole milk
• 1/4 cup unsalted butter, melted
• 1 tbsp vegetable oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Brush a 9×13-inch baking dish with 1 tbsp vegetable oil.
2. In a bowl, whisk together feta cheese, ricotta cheese, eggs, milk, 1/2 tsp salt, and 1/4 tsp black pepper until combined.
3. Unroll phyllo dough and cover with a damp towel. Layer 8 sheets in the dish, brushing each with melted butter. Spread half the cheese mixture evenly over the dough.
4. Repeat with 8 more phyllo sheets, buttering each, then top with remaining cheese mixture. Finish with 8 final phyllo sheets, buttering each.
5. Score the top into squares, then bake for 35–40 minutes until golden and crisp. Cool 10 minutes before slicing.

The magic? Crispy, buttery layers give way to a tangy, creamy filling—it’s like a cross between spanakopita and cheesecake!

Tip: For extra crunch, sprinkle sesame seeds on top before baking.

Prebranac with White Beans and Onions

This Serbian-style baked bean dish is a hearty, comforting classic—slow-cooked onions and tender white beans meld into a rich, caramelized delight.

Ingredients:

• 2 cups dried white beans (navy or cannellini), soaked overnight
• 3 large yellow onions, thinly sliced
• 1/4 cup olive oil
• 2 tbsp tomato paste
• 1 tbsp sweet paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 bay leaf

Instructions:

1. Drain soaked beans, then simmer in fresh water (no salt) for 45 minutes until tender. Drain, reserving 1 cup of cooking liquid.
2. Meanwhile, heat olive oil in a deep skillet over medium-low. Add onions and cook, stirring often, for 30 minutes until deeply golden and jammy.
3. Stir in tomato paste, sweet paprika, salt, and black pepper, cooking for 1 minute until fragrant. Fold in drained beans and bay leaf.
4. Transfer to a baking dish, pour reserved bean liquid over top, and bake uncovered at 375°F for 45 minutes until bubbly and caramelized at the edges.

The magic here? Those onions—they melt into a sweet-savory base that makes the beans taste almost meaty. Serve with crusty bread to swipe up every last bit.

Tip: For extra depth, add a pinch of smoked paprika with the sweet paprika.

Karađorđeva Schnitzel with Tartar Sauce

This decadent Serbian-inspired schnitzel is stuffed with creamy kajmak (or sub sour cream) and fried to golden perfection—ideal for impressing at dinner parties or treating yourself to something extra special.

Ingredients:

• 4 thin-cut veal or pork cutlets (about ¼-inch thick)
• ½ cup kajmak or full-fat sour cream
• 2 tbsp Dijon mustard
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1 tsp sweet paprika
• 1 tsp garlic powder
• 1 tsp salt
• ½ tsp black pepper
• ½ cup vegetable oil (for frying)

Tartar Sauce:

• ½ cup mayonnaise
• 2 tbsp finely chopped dill pickles
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• ½ tsp garlic powder
• ¼ tsp salt

Instructions:

1. Prep the filling: Mix ½ cup kajmak (or sour cream) and 2 tbsp Dijon mustard in a bowl. Spread evenly over each cutlet, leaving a ½-inch border. Roll tightly and secure with toothpicks.
2. Bread the schnitzel: Dredge each roll in 1 cup flour, dip in 2 beaten eggs, then coat with a mix of 1 cup panko, 1 tsp paprika, 1 tsp garlic powder, 1 tsp salt, and ½ tsp black pepper.
3. Fry: Heat ½ cup vegetable oil in a skillet over medium-high. Cook rolls for 3–4 minutes per side until deep golden and crispy. Drain on paper towels.
4. Make the tartar sauce: Stir together ½ cup mayo, 2 tbsp pickles, 1 tbsp lemon juice, 1 tsp mustard, ½ tsp garlic powder, and ¼ tsp salt.

The contrast of the crunchy exterior and molten filling makes this schnitzel unforgettable—serve it sliced to show off the swirl!

Tip: For extra crispiness, double-coat the rolls in egg and breadcrumbs.

Serbian Bean Soup with Smoked Meat

This hearty, smoky soup is a Balkan comfort classic—rich with tender beans and savory meat, perfect for chilly nights.

Ingredients:

• 1 lb dried white beans (such as Great Northern), soaked overnight
• 1 lb smoked ham hock or smoked pork shank
• 1 large yellow onion, diced
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 2 tbsp olive oil
• 1 tbsp sweet paprika
• 1 tsp dried thyme
• 1 bay leaf
• 6 cups chicken broth
• 1 tbsp red wine vinegar
• 1 1/2 tsp salt (or to taste)
• 1/2 tsp black pepper
• Fresh parsley, chopped (for garnish)

Instructions:

1. Drain soaked beans. In a large pot, heat 2 tbsp olive oil over medium heat. Add onion, carrots, and celery; cook 5 minutes until softened. Stir in 3 minced garlic cloves, 1 tbsp paprika, and 1 tsp thyme; cook 1 minute until fragrant.
2. Add beans, smoked meat, 6 cups broth, 1 bay leaf, and 1 tsp salt. Bring to a boil, then reduce heat to low. Simmer partially covered for 1.5–2 hours, stirring occasionally, until beans are tender.
3. Remove meat; shred meat off bones (discard bones/skin) and return to pot. Stir in 1 tbsp vinegar, 1/2 tsp salt, and 1/2 tsp pepper. Simmer 10 more minutes. Discard bay leaf.
4. Ladle into bowls, garnish with parsley, and serve with crusty bread.

The magic here? The smoky meat infuses the broth while the vinegar adds a bright finish—no cream needed for richness!

Tip: For extra depth, sear the smoked meat in the pot before adding veggies.

Pita with Spinach and Feta Cheese

This Greek-inspired pita is packed with creamy feta and garlicky spinach—perfect for a quick lunch or light dinner.

Ingredients:

• 2 large pita bread rounds
• 2 cups fresh baby spinach, roughly chopped
• 1/2 cup crumbled feta cheese
• 2 tbsp olive oil, divided
• 1 garlic clove, minced
• 1/4 tsp red pepper flakes
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium heat. Add garlic and red pepper flakes, sautéing for 30 seconds until fragrant.
2. Add spinach, salt, and black pepper, stirring until wilted (about 2 minutes). Remove from heat.
3. Brush pita bread with remaining 1 tbsp olive oil and toast in a dry skillet for 1–2 minutes per side until lightly crisp.
4. Top pitas with spinach mixture and sprinkle with feta cheese. Fold or serve open-faced.

The contrast of warm, garlicky greens against cool, tangy feta makes every bite irresistible.

Tip: For extra richness, drizzle with a little honey or sprinkle toasted pine nuts on top.

Roštilj with Mixed Grilled Meats

Nothing beats the smoky, charred flavors of a Balkan-style mixed grill—this recipe brings the vibrant taste of Roshtilj right to your backyard.

Ingredients

• 1 lb beef sirloin, cut into 1-inch cubes
• 1 lb chicken thighs, boneless and skin-on
• 4 pork sausages (like bratwurst or kielbasa)
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 4 garlic cloves, minced
• 1 tbsp smoked paprika
• 1 tsp salt
• 1 tsp black pepper
• 1 lemon, cut into wedges (for serving)

Instructions

1. In a large bowl, whisk together 1/4 cup olive oil, 2 tbsp red wine vinegar, 4 minced garlic cloves, 1 tbsp smoked paprika, 1 tsp salt, and 1 tsp black pepper. Add beef, chicken, and sausages, tossing to coat. Marinate for 30 minutes at room temperature.
2. Preheat grill to medium-high (400°F). Thread beef onto skewers (if using wooden ones, soak them first).
3. Grill chicken skin-side down for 6 minutes, flip, and cook another 6 minutes until internal temp reaches 165°F. Grill sausages for 10 minutes, turning occasionally, and beef skewers for 8 minutes (medium-rare) or to preference.
4. Serve everything hot with lemon wedges for squeezing over.

The magic here? The smoky paprika marinade clings to every bite, while the mix of meats keeps each forkful exciting.

Tip: Let the meats rest for 5 minutes off the grill—juices will redistribute for maximum tenderness.

Pasulj with Smoked Ham Hock

This Serbian white bean stew is the ultimate comfort food—creamy, smoky, and packed with rich flavor thanks to the ham hock. Perfect for a cozy weekend simmer!

Ingredients:

• 1 lb dried white beans (such as Great Northern or navy), soaked overnight
• 1 large smoked ham hock (about 1.5 lbs)
• 1 medium yellow onion, finely chopped
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 2 tbsp olive oil
• 1 tbsp sweet paprika
• 1 tsp dried thyme
• 1 bay leaf
• 6 cups chicken stock
• 1 tbsp red wine vinegar
• 1 tsp salt (plus more to taste)
• 1/2 tsp black pepper

Instructions:

1. Drain the soaked beans and set aside. In a large pot, heat 2 tbsp olive oil over medium heat. Add the onion, carrots, and celery, sautéing for 5 minutes until softened. Stir in the 3 minced garlic cloves and cook for 1 minute until fragrant.
2. Add the 1 tbsp sweet paprika, 1 tsp dried thyme, and 1 bay leaf, stirring to coat the vegetables. Pour in the 6 cups chicken stock, then add the ham hock and drained beans. Bring to a boil, then reduce heat to low and simmer partially covered for 1.5 hours.
3. After 1.5 hours, remove the ham hock and shred the meat, discarding the bone and excess fat. Return the meat to the pot and simmer uncovered for another 30 minutes, stirring occasionally, until the beans are creamy and the broth thickens slightly.
4. Stir in the 1 tbsp red wine vinegar, 1 tsp salt, and 1/2 tsp black pepper. Taste and adjust seasoning if needed. Remove the bay leaf before serving.

The magic here? The ham hock infuses the beans with deep smokiness while the vinegar brightens the whole dish—no fancy techniques required!

Tip: For extra richness, stir in a spoonful of butter just before serving.

Tulumba with Syrup and Walnuts

These crisp, syrup-soaked Turkish pastries are a sweet delight, perfect for satisfying your cravings with a nutty crunch.

Ingredients

• 1 cup water
• 1/2 cup unsalted butter
• 1 tbsp granulated sugar
• 1/4 tsp salt
• 1 1/4 cups all-purpose flour
• 3 large eggs
• 1 cup granulated sugar (for syrup)
• 1/2 cup water (for syrup)
• 1 tsp lemon juice
• 1/2 cup finely chopped walnuts
• Vegetable oil, for frying

Instructions

1. Make the dough: In a saucepan, combine 1 cup water, butter, 1 tbsp sugar, and salt. Bring to a boil, then remove from heat. Stir in flour until smooth. Let cool slightly, then beat in eggs one at a time until glossy.
2. Fry: Heat 2 inches of oil to 350°F in a deep pot. Pipe 3-inch strips of dough into the oil using a pastry bag with a star tip. Fry in batches for 4–5 minutes until golden, turning once. Drain on paper towels.
3. Make the syrup: Simmer 1 cup sugar, 1/2 cup water, and lemon juice for 10 minutes until slightly thickened. Remove from heat.
4. Soak & garnish: Dip warm tulumba in syrup for 10 seconds, then transfer to a plate. Sprinkle with walnuts while still sticky.

The contrast of crispy pastry, sweet syrup, and earthy walnuts makes these irresistible—just try stopping at one!

Tip: For extra crunch, lightly toast the walnuts before chopping.

Serbian Stuffed Peppers with Rice

These hearty stuffed peppers are a comforting taste of Serbia, packed with savory ground beef, fluffy rice, and a touch of smoky paprika for warmth.

Ingredients:

• 6 large bell peppers (any color), tops cut off and seeds removed
• 1 lb ground beef (85% lean)
• 1 cup uncooked long-grain white rice
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 tbsp sweet paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1/2 cup water or broth

Instructions:

1. Preheat oven to 375°F. Heat olive oil in a skillet over medium heat. Add onion and cook until soft (5 minutes), then stir in garlic for 30 seconds.
2. Add ground beef, breaking it up with a spoon, and cook until browned (6–8 minutes). Drain excess fat.
3. Stir in rice, diced tomatoes, paprika, salt, and black pepper. Cook for 2 minutes, then remove from heat.
4. Stuff the peppers with the beef-rice mixture, packing lightly. Place upright in a baking dish and pour water or broth around the base.
5. Cover with foil and bake for 45 minutes. Uncover and bake 15 more minutes until peppers are tender and rice is fluffy.

The magic here? The peppers steam in their own juices, infusing the filling with sweet, smoky depth. Serve with crusty bread to soak up the tasty pan sauce.

Tip: For extra richness, sprinkle shredded mozzarella on top before the final bake.

Krompiruša with Potatoes and Phyllo

This Bosnian-inspired Krompiruša layers tender potatoes and flaky phyllo for a rustic, savory pie that’s as comforting as it is impressive.

• 1 lb russet potatoes, peeled and thinly sliced (1/8-inch thick)
• 8 sheets phyllo dough, thawed
• 1/2 cup unsalted butter, melted
• 1 small yellow onion, finely diced
• 1 tsp salt, divided
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1/4 cup sour cream (for serving)

1. Prep potatoes: Toss potato slices with 1/2 tsp salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika. Set aside.
2. Sauté onions: In a skillet, cook diced onion in 1 tbsp melted butter over medium heat for 3 minutes until soft.
3. Layer phyllo: Brush a 9-inch pie dish with butter. Layer 4 phyllo sheets one at a time, brushing each with butter and letting edges overhang.
4. Add filling: Spread sautéed onions evenly over phyllo, then arrange potatoes in overlapping layers. Fold overhanging phyllo edges over the filling.
5. Top & bake: Layer remaining 4 phyllo sheets, buttering each. Tuck edges under, then brush top with remaining butter. Bake at 375°F for 35–40 minutes until golden and crisp.

The magic? Crisp, buttery layers give way to a creamy potato center—no cheese required! Serve warm with a dollop of sour cream for contrast.

Tip: Keep phyllo covered with a damp towel while working to prevent drying.

Rakija with Homemade Fruit Brandy

If you’ve ever wanted to craft your own fruit brandy at home, this traditional Balkan-style rakija recipe is a fun weekend project with a seriously rewarding payoff.

Ingredients

• 5 lbs ripe plums (or apricots/pears), pitted and roughly chopped
• 2 cups granulated sugar
• 1 packet (7g) active dry yeast
• 1 gallon filtered water, divided
• 1 cinnamon stick (optional)

Instructions

1. Ferment the fruit: In a large sterilized crock or food-grade bucket, combine chopped fruit, 2 cups sugar, and yeast. Add 8 cups warm water (110°F) and stir well. Cover with cheesecloth and let ferment in a dark place at room temperature for 3 weeks, stirring daily.
2. First distillation: Strain liquid through a fine-mesh sieve into a copper still or large pot. Discard solids. Add remaining 8 cups water and cinnamon stick (if using). Heat slowly to 175°F and maintain for 20 minutes—this releases “heads” (discard first 1/2 cup of liquid).
3. Collect the heart: Increase heat to 195°F and collect the next 4 cups of clear liquid in a clean jar—this is your prized rakija. Stop when liquid drops below 20% ABV (tastes watery).
4. Age (optional): For smoother flavor, transfer to an oak barrel or glass jar with charred wood chips for 2+ months.

The magic of rakija lies in its versatility—swap fruits seasonally for apricot brandy in summer or pear-infused warmth for winter. Just don’t rush the ferment; those wild yeasts need time to work their magic!

Tip: Use overripe (but not moldy) fruit for maximum natural sugars. A hydrometer helps track alcohol content if you’re geeking out on precision.

Serbian Potato Salad with Mustard

This hearty potato salad gets a tangy kick from mustard and a touch of sweetness—perfect for picnics or as a side to grilled meats.

Ingredients:

• 2 lbs Yukon Gold potatoes, peeled and cubed
• 1/2 cup mayonnaise
• 2 tbsp yellow mustard
• 1 tbsp apple cider vinegar
• 1 tsp granulated sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 small red onion, finely diced
• 2 hard-boiled eggs, chopped
• 2 tbsp fresh parsley, chopped

Instructions:

1. Place potatoes in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 12–15 minutes until tender but not mushy. Drain and let cool slightly.
2. In a small bowl, whisk together mayonnaise, mustard, apple cider vinegar, sugar, salt, and black pepper.
3. In a large mixing bowl, combine warm potatoes, red onion, and hard-boiled eggs. Pour dressing over and gently fold until evenly coated.
4. Sprinkle with fresh parsley and refrigerate for at least 1 hour before serving.

The mustard adds a bright zing that balances the creamy potatoes, while the red onion gives just the right crunch. Serve chilled for the best flavor!

Tip: For extra texture, stir in a handful of chopped pickles or capers before chilling.

Urnebes with Hot Peppers and Cheese

This bold Serbian spread packs a punch with fiery peppers and creamy cheese—perfect for slathering on crusty bread or pairing with grilled meats.

Ingredients:

• 2 cups crumbled feta cheese
• 1/2 cup cream cheese, softened
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 2 cloves garlic, minced
• 1/4 cup finely chopped hot banana peppers (seeds removed for milder heat)
• 1 tsp sweet paprika
• 1/2 tsp salt

Instructions:

1. In a medium bowl, mash together feta cheese and cream cheese with a fork until mostly smooth (small lumps are okay).
2. Stir in 2 tbsp olive oil, 2 tbsp lemon juice, and minced garlic until fully combined.
3. Fold in chopped banana peppers, 1 tsp paprika, and 1/2 tsp salt until evenly distributed.
4. Chill for 30 minutes to let flavors meld before serving. The spread will thicken slightly.

The magic here is in the contrast—creamy cheese tames the peppers’ heat while the lemon brightens every bite. Tip: For extra smokiness, swap sweet paprika for smoked paprika and char the peppers lightly before chopping.

Punjene Paprike with Ground Beef

These hearty stuffed peppers are a cozy weeknight winner, packed with savory beef, rice, and just the right blend of spices—plus, they’re way easier to make than they look!

Ingredients:

• 6 large bell peppers (any color), tops cut off and seeds removed
• 1 lb ground beef (85% lean)
• 1/2 cup uncooked long-grain white rice
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 (15-oz) can tomato sauce, divided
• 1 tsp paprika
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup shredded mozzarella cheese (optional)

Instructions:

1. Preheat oven to 375°F. Bring a large pot of salted water to a boil. Parboil the bell peppers for 3 minutes, then drain and set aside.
2. In a skillet over medium heat, cook the ground beef until browned, breaking it into crumbles. Drain excess fat, then add the onion and garlic; cook for 3 minutes until softened.
3. Stir in the rice, 1 cup of the tomato sauce, paprika, oregano, salt, and black pepper. Reduce heat to low and simmer for 5 minutes.
4. Spoon the beef mixture into the peppers, packing gently. Stand them upright in a baking dish. Pour the remaining tomato sauce over the peppers.
5. Cover with foil and bake for 35 minutes. Uncover, sprinkle with mozzarella (if using), and bake for another 10 minutes until bubbly.

The magic here? Parboiling the peppers keeps them tender but sturdy, so they hold their shape while the filling gets perfectly saucy. Serve with crusty bread to soak up the extra tomato goodness!

Tip: For a smoky twist, swap regular paprika for smoked paprika—it adds a subtle depth to the filling.

Kiflice with Jam and Powdered Sugar

These buttery, flaky Kiflice (Croatian jam-filled cookies) are like tiny hugs for your taste buds—perfect with coffee or as a sweet afternoon pick-me-up.

• 2 cups all-purpose flour, plus extra for dusting
• 1 cup (2 sticks) unsalted butter, chilled and cubed
• 1/2 cup sour cream
• 1/4 cup granulated sugar
• 1/4 tsp salt
• 1/2 cup fruit jam (apricot or raspberry work great)
• 2 tbsp powdered sugar, for dusting

1. Make the dough: In a food processor, pulse 2 cups flour, 1/4 cup granulated sugar, and 1/4 tsp salt. Add 1 cup cubed butter and pulse until crumbly. Add 1/2 cup sour cream; pulse just until dough forms.
2. Chill: Shape dough into a disk, wrap in plastic, and refrigerate for 1 hour.
3. Roll & cut: On a floured surface, roll dough to 1/8″ thick. Cut into 2″ squares. Spoon 1/2 tsp jam onto each square.
4. Shape: Fold two opposite corners of each square over the jam, pressing lightly to seal (they’ll look like little envelopes).
5. Bake: Arrange on parchment-lined baking sheets. Bake at 350°F for 18–20 minutes until pale golden. Cool completely.
6. Dust: Sift 2 tbsp powdered sugar over cookies before serving.

The magic? That tender sour cream dough melts in your mouth, while the jam adds a bright, fruity surprise. Tip: For extra flair, warm the jam slightly to make spreading easier!

Conclusion

From hearty stews to savory pastries, these 19 authentic Serbian recipes bring bold flavors straight to your kitchen. Whether you’re craving comfort food or something new, there’s a dish here for everyone. Try one (or a few!) and let us know your favorites in the comments. Loved this roundup? Share it on Pinterest so others can enjoy these delicious tastes of Serbia too. Happy cooking!