{"id":51219,"date":"2016-05-11T15:14:28","date_gmt":"2016-05-11T13:14:28","guid":{"rendered":"http:\/\/www.serbia.com\/srpski\/?p=51219"},"modified":"2026-04-21T12:34:38","modified_gmt":"2026-04-21T10:34:38","slug":"10-recepata-iz-srbije-koje-svako-treba-da-zna","status":"publish","type":"post","link":"https:\/\/serbia.com\/srpski\/10-recepata-iz-srbije-koje-svako-treba-da-zna\/","title":{"rendered":"10 recepata iz Srbije koje svako treba da zna"},"content":{"rendered":"<p data-start=\"1357\" data-end=\"1451\"><em>Srpska kuhinja je bogata, zasitna i puna ukusa &#8211; ali i dalje nedovoljno otkrivena van regiona. Od jela koja se dugo kuvaju do jednostavnih doma\u0107ih recepata, sve se zasniva na tradiciji, toplini i sastojcima koji obi\u010dan obrok pretvaraju u pravo iskustvo.<\/em><\/p>\n<p data-start=\"1613\" data-end=\"1696\">Ako \u017eelite da upoznate Srbiju kroz hranu, ovo su recepti od kojih treba da po\u010dnete.<\/p>\n<h4>1. Sarma, jelo koje nikada ne dosadi<\/h4>\n<p>Titula jednog od najomiljenih i najpoznatijih <a href=\"http:\/\/www.serbia.com\/srpski\/o-srbiji\/tradicionalna-kuhinja\/\" target=\"_blank\" rel=\"noopener\">srpskih specijaliteta<\/a>, nedvosmsleno pripada <a href=\"http:\/\/www.serbia.com\/srpski\/sarma-jelo-koje-nikada-ne-dosadi-2\/\" target=\"_blank\" rel=\"noopener\"><strong>sarmi<\/strong><\/a>. Ovo staro srpsko jelo popularno je godinama unazad, pa iz tog razloga postoje na <strong>desetine razli\u010ditih recepata za <em>\u201cnajbolju sarmu\u201d<\/em><\/strong><em>.<\/em> Mi vam predstavljamo jedan od njih.<\/p>\n<p><strong>Potrebni sastojci:<\/strong><\/p>\n<ul>\n<li>1 velika glavica kiselog kupusa<\/li>\n<li>1 kg me\u0161anog mlevenog mesa (700 g svinjskog i 300 g june\u0107eg mlevenog mesa)<\/li>\n<li>nekoliko komada su\u0161enih svinjskih rebaraca, prodimljene kobasice<\/li>\n<li>pirina\u010d (\u0161olja od 200 ml)<\/li>\n<li>600-700 g luka, 3 \u010dena belog luka<\/li>\n<li>Vegeta, biber, lovorov list, slatka i ljuta aleva paprika<\/li>\n<li>mast<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-63732\" src=\"https:\/\/serbia.com\/wp-content\/uploads\/2025\/11\/Untitled-2250-x-1500-px-40-3.jpg\" alt=\"\" width=\"2250\" height=\"1500\" srcset=\"https:\/\/serbia.com\/wp-content\/uploads\/2025\/11\/Untitled-2250-x-1500-px-40-3.jpg 2250w, https:\/\/serbia.com\/wp-content\/uploads\/2025\/11\/Untitled-2250-x-1500-px-40-3-300x200.jpg 300w, https:\/\/serbia.com\/wp-content\/uploads\/2025\/11\/Untitled-2250-x-1500-px-40-3-1280x853.jpg 1280w, https:\/\/serbia.com\/wp-content\/uploads\/2025\/11\/Untitled-2250-x-1500-px-40-3-768x512.jpg 768w, https:\/\/serbia.com\/wp-content\/uploads\/2025\/11\/Untitled-2250-x-1500-px-40-3-1536x1024.jpg 1536w, https:\/\/serbia.com\/wp-content\/uploads\/2025\/11\/Untitled-2250-x-1500-px-40-3-2048x1365.jpg 2048w, https:\/\/serbia.com\/wp-content\/uploads\/2025\/11\/Untitled-2250-x-1500-px-40-3-760x507.jpg 760w, https:\/\/serbia.com\/wp-content\/uploads\/2025\/11\/Untitled-2250-x-1500-px-40-3-1500x1000.jpg 1500w, https:\/\/serbia.com\/wp-content\/uploads\/2025\/11\/Untitled-2250-x-1500-px-40-3-750x500.jpg 750w\" sizes=\"auto, (max-width: 2250px) 100vw, 2250px\" \/><\/p>\n<p><strong>Priprema:<\/strong><\/p>\n<p>U \u0161erpi zagrejte mast i propr\u017eite sitno iseckan luk. Kada luk dobije zlatnu boju dodajte iseckan beli luk, me\u0161ano mleveno meso, pirina\u010d, vegetu i biber po ukusu, dosta slatke aleve paprike i malo ljute aleve paprike. Prome\u0161ati i pr\u017eiti 15-ak minuta. Kada je meso propr\u017eeno slede\u0107i korak je savijanje sarmica. U svaki list kupusa stavljajte oko 2,5 ka\u0161ike mesa i tako dok ne potro\u0161imo svu smesu. Kada je savijanje zavr\u0161eno na dno lonca stavite 2-3 lista kupusa, zatim slo\u017eite sarmice u lonac, izme\u0111u njih sla\u017eite rebarca i kobasice, nekoliko lovorovih listova i dodajte bibera u zrnu. U tiganju zagrejte otprilike 2 ka\u0161ike masti, dodajte slatke aleve paprike i time prelijte sarmice. Gore pokrijte sa 2-3 lista kupusa, dodajte vode koliko je potrebno i stavite da se lagano kr\u010dka. Kuva se otprilike izme\u0111u 2 i 2 i po sata na niskoj temperaturi, \u0161to se du\u017ee kr\u010dka lep\u0161a je. Prijatno!<\/p>\n<h4>2. \u0106evap, kralj srpskog ro\u0161tilja<\/h4>\n<p><em><strong>\u0106evap\u0107i\u0107i, \u0107evap\u010di\u0107i, kako im odoleti?<\/strong> <\/em>Za to kako im odoleti vam ne mo\u017eemo dati recept, ali zato za ukusne i so\u010dne <a href=\"http:\/\/www.serbia.com\/srpski\/posetite-srbiju\/gradovi\/leskovac-dom-najboljeg-rostilja-na-svetu\/\" target=\"_blank\" rel=\"noopener\"><strong>\u0107evape<\/strong><\/a> mo\u017eemo! Izabrali smo jedan od mnogobrojnih, najjednostavnijih ali i najukusnijih za vas. U\u017eivajte!<\/p>\n<p><strong>Sastojci:<\/strong><\/p>\n<ul>\n<li>1,5 kg mlevene junetine, \u00bd kg jagnjetine<\/li>\n<li>4-5 \u010dena belog luka<\/li>\n<li>so i 2 ka\u0161i\u010dice sode bikarbone<\/li>\n<\/ul>\n<figure id=\"attachment_55573\" aria-describedby=\"caption-attachment-55573\" style=\"width: 2048px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-55573\" src=\"https:\/\/serbia.com\/wp-content\/uploads\/2024\/10\/serbia-cevapi-scaled-1.jpg\" alt=\"\" width=\"2048\" height=\"1360\" srcset=\"https:\/\/serbia.com\/wp-content\/uploads\/2024\/10\/serbia-cevapi-scaled-1.jpg 2048w, https:\/\/serbia.com\/wp-content\/uploads\/2024\/10\/serbia-cevapi-scaled-1-300x199.jpg 300w, https:\/\/serbia.com\/wp-content\/uploads\/2024\/10\/serbia-cevapi-scaled-1-1280x850.jpg 1280w, https:\/\/serbia.com\/wp-content\/uploads\/2024\/10\/serbia-cevapi-scaled-1-768x510.jpg 768w, https:\/\/serbia.com\/wp-content\/uploads\/2024\/10\/serbia-cevapi-scaled-1-1536x1020.jpg 1536w, https:\/\/serbia.com\/wp-content\/uploads\/2024\/10\/serbia-cevapi-scaled-1-760x505.jpg 760w, https:\/\/serbia.com\/wp-content\/uploads\/2024\/10\/serbia-cevapi-scaled-1-1506x1000.jpg 1506w, https:\/\/serbia.com\/wp-content\/uploads\/2024\/10\/serbia-cevapi-scaled-1-753x500.jpg 753w\" sizes=\"auto, (max-width: 2048px) 100vw, 2048px\" \/><figcaption id=\"caption-attachment-55573\" class=\"wp-caption-text\">\u0106evapi<\/figcaption><\/figure>\n<p><strong>Priprema:<\/strong><\/p>\n<p>Meso ise\u010deno na kockice dobro posolite, izme\u0161ajte i prelijte sa oko 100 ml vode i belog luka koje ste ranije prokuvali. Smesu izme\u0161ajte i ostavite preko no\u0107i u fri\u017eideru. Sutradan smesu sameljite u ma\u0161ini za meso dva puta, ostavite da stoji nekoliko sati na sobnoj temperaturi, a zatim stavite u fri\u017eider. Pre nego krenete oblikovati \u0107evape u smesu ume\u0161ajte sodu bikarbonu. Prijatno!<\/p>\n<p>Ukoliko \u017eelite da saznate kako \u010duveni <strong>D\u017eejmi Oliver<\/strong> pravi \u0107evape, to mo\u017eete u\u010diniti <a href=\"http:\/\/www.serbia.com\/srpski\/ovako-dzejmi-oliver-sprema-cevape-ajvar\/\" target=\"_blank\" rel=\"noopener\"><strong>ovde<\/strong><\/a>.<\/p>\n<h4>3. Kara\u0111or\u0111eva \u0161nicla, brilijantni izum srpskog kuvara<\/h4>\n<p>Omiljena u Srbiji ali i \u0161irom sveta. <a href=\"http:\/\/www.serbia.com\/srpski\/karadordeva-snicla-srpski-izum-velikog-kuvara\/\" target=\"_blank\" rel=\"noopener\"><strong>Kara\u0111or\u0111eva \u0161nicla<\/strong><\/a> ili popularno <strong><em>\u201cdevoja\u010dki san\u201d<\/em><\/strong>, jelo je koje je nastalo spontano ali uspelo da osvoji mnoga srca. Varijacija u pripremi Kara\u0111or\u0111eve \u0161nicle ima nekoliko. Evo jedne od njih!<\/p>\n<p><strong>Sastojci:<\/strong><\/p>\n<ul>\n<li>800 g svinjskog filea ili teletine od buta,<\/li>\n<li>80\u201390 g starog ili zrelog kajmaka,<\/li>\n<li>30 g bra\u0161na,<\/li>\n<li>jaje,<\/li>\n<li>30 g prezli, ulje, so<\/li>\n<\/ul>\n<figure id=\"attachment_66506\" aria-describedby=\"caption-attachment-66506\" style=\"width: 2250px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-66506\" src=\"https:\/\/serbia.com\/wp-content\/uploads\/2016\/05\/Untitled-2250-x-1500-px-43.jpg\" alt=\"\" width=\"2250\" height=\"1500\" srcset=\"https:\/\/serbia.com\/wp-content\/uploads\/2016\/05\/Untitled-2250-x-1500-px-43.jpg 2250w, https:\/\/serbia.com\/wp-content\/uploads\/2016\/05\/Untitled-2250-x-1500-px-43-300x200.jpg 300w, https:\/\/serbia.com\/wp-content\/uploads\/2016\/05\/Untitled-2250-x-1500-px-43-1280x853.jpg 1280w, https:\/\/serbia.com\/wp-content\/uploads\/2016\/05\/Untitled-2250-x-1500-px-43-768x512.jpg 768w, https:\/\/serbia.com\/wp-content\/uploads\/2016\/05\/Untitled-2250-x-1500-px-43-1536x1024.jpg 1536w, https:\/\/serbia.com\/wp-content\/uploads\/2016\/05\/Untitled-2250-x-1500-px-43-2048x1365.jpg 2048w, https:\/\/serbia.com\/wp-content\/uploads\/2016\/05\/Untitled-2250-x-1500-px-43-760x507.jpg 760w, https:\/\/serbia.com\/wp-content\/uploads\/2016\/05\/Untitled-2250-x-1500-px-43-1500x1000.jpg 1500w, https:\/\/serbia.com\/wp-content\/uploads\/2016\/05\/Untitled-2250-x-1500-px-43-750x500.jpg 750w\" sizes=\"auto, (max-width: 2250px) 100vw, 2250px\" \/><figcaption id=\"caption-attachment-66506\" class=\"wp-caption-text\">Kara\u0111or\u0111eva \u0161nicla<\/figcaption><\/figure>\n<p><strong style=\"font-size: revert; color: initial; font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">Priprema:<\/strong><\/p>\n<p>File zasecite do sredine da dobijete \u0161niclu velike povr\u0161ine. \u0160niclu obradite tu\u010dkom za meso. Jednu ivicu \u0161nicle malo vi\u0161e istanjite da bi se la\u0161ke zalepila kad se urola. Uz deblju ivicu rasporedite kajmak i oblikujte u valjak. Punjeno meso uvaljajte u bra\u0161no i vi\u0161ak bra\u0161na otresite. Zatim umo\u010dite u umu\u0107eno jaje sa svih strana. Uvaljajte u prezle, pa panirano punjeno meso malo valjajte na \u010distoj povr\u0161ini da prezle bolje prionu. Pr\u017eite u vreloj dubokoj masno\u0107i da porumeni sa svih strana.<\/p>\n<h4>4. Ajvar, gospodar zimnice<\/h4>\n<p><strong>Ni\u0161ta kao doma\u0107i <a href=\"http:\/\/www.serbia.com\/srpski\/ajvar-gospodar-zimnice\/\" target=\"_blank\" rel=\"noopener\">ajvar<\/a>!<\/strong> Upravo iz tog razloga, ovaj srpski recept ne\u0161to je \u0161to definitivno trebate da zapi\u0161ete i znate. Va\u0161i uku\u0107ani i prijatelji \u0107e vam biti zahvalni, to je sigurno! A i va\u0161 stomak. Pa da po\u010dnemo!<\/p>\n<p><strong>Sastojci:<\/strong><\/p>\n<ul>\n<li>30 kg. crvenih paprika<\/li>\n<li>1 litar ulja<\/li>\n<li>200 ml. sir\u0107eta<\/li>\n<li>1\/2 kesice konzervansa i so<\/li>\n<\/ul>\n<figure id=\"attachment_64474\" aria-describedby=\"caption-attachment-64474\" style=\"width: 2250px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-64474\" src=\"https:\/\/serbia.com\/wp-content\/uploads\/2025\/12\/Untitled-2250-x-1500-px-14.jpg\" alt=\"\" width=\"2250\" height=\"1500\" srcset=\"https:\/\/serbia.com\/wp-content\/uploads\/2025\/12\/Untitled-2250-x-1500-px-14.jpg 2250w, https:\/\/serbia.com\/wp-content\/uploads\/2025\/12\/Untitled-2250-x-1500-px-14-300x200.jpg 300w, https:\/\/serbia.com\/wp-content\/uploads\/2025\/12\/Untitled-2250-x-1500-px-14-1280x853.jpg 1280w, https:\/\/serbia.com\/wp-content\/uploads\/2025\/12\/Untitled-2250-x-1500-px-14-768x512.jpg 768w, https:\/\/serbia.com\/wp-content\/uploads\/2025\/12\/Untitled-2250-x-1500-px-14-1536x1024.jpg 1536w, https:\/\/serbia.com\/wp-content\/uploads\/2025\/12\/Untitled-2250-x-1500-px-14-2048x1365.jpg 2048w, https:\/\/serbia.com\/wp-content\/uploads\/2025\/12\/Untitled-2250-x-1500-px-14-760x507.jpg 760w, https:\/\/serbia.com\/wp-content\/uploads\/2025\/12\/Untitled-2250-x-1500-px-14-1500x1000.jpg 1500w, https:\/\/serbia.com\/wp-content\/uploads\/2025\/12\/Untitled-2250-x-1500-px-14-750x500.jpg 750w\" sizes=\"auto, (max-width: 2250px) 100vw, 2250px\" \/><figcaption id=\"caption-attachment-64474\" class=\"wp-caption-text\">ajvar<\/figcaption><\/figure>\n<p><strong>Priprema:<\/strong><\/p>\n<p>Paprike ispe\u0107i na tradicionalan na\u010din. Pe\u010dene paprike slagati u dublji sud (dok su vrele) koji obavezno mora biti poklopljen kako bi se ko\u017eica potparila i odvojila od paprike. Olju\u0161titi, o\u010distiti od semenki i samleti paprike. Ulje dobro zagrejati u \u0161irokoj \u0161erpi, pa dodati samlevene paprike. Pr\u017eiti dugo uz me\u0161anje. Prvo me\u0161ati povremeno dok ajvar ne proklju\u010da a zatim neprestano. Pred kraj kuvanja dodati sir\u0107e i konzervans. Ajvar je gotov kada po\u010dne da ostaje jasan trag od varja\u010de kojom se me\u0161a po dnu \u0161erpe, odnosno kada je jako gust. Gotov ajvar posoliti po ukusu i dok je vru\u0107 sipati u tegle. Ostaviti ajvar preko no\u0107i u rerni na 60-80 stepeni C da se zape\u010de. Pre zatvaranja tegli dobro zagrejati oko 200 ml. ulja i premazivati povr\u0161inu ajvara. Zatvoriti tegle najpre celofanom, pa potom i poklopcem i ostaviti na hladnom mestu.<\/p>\n<h4>5. Komplet lepinja, daleko od obi\u010dne lepinje<\/h4>\n<p>Ukoliko \u017eelite da pojedete ne\u0161to neobi\u010dno i ukusno, <strong>ne\u0161to \u0161to \u0107e probuditi sva va\u0161a \u010dula i pru\u017eiti nezaboravno iskustvo va\u0161im nepcima,<\/strong> onda jednostavno morate da probate <a href=\"http:\/\/www.serbia.com\/srpski\/njeno-visocanstvo-komplet-lepinja\/\" target=\"_blank\" rel=\"noopener\"><strong>komplet lepinju<\/strong><\/a>. Jelo karakteristi\u010dno za <a href=\"http:\/\/www.serbia.com\/srpski\/posetite-srbiju\/prirodne-lepote\/planine\/zlatibor-ukras-na-1-000-metara-visine\/\" target=\"_blank\" rel=\"noopener\"><strong>Zlatibor<\/strong><\/a> i <a href=\"http:\/\/www.serbia.com\/srpski\/24-sata-u-uzicu\/\" target=\"_blank\" rel=\"noopener\"><strong>U\u017eice<\/strong><\/a>, jednostavno \u0107e vas o\u010darati. Uverite se sami!<\/p>\n<p><strong>Sastojci:<\/strong><\/p>\n<ul>\n<li>sve\u017ea lepinja,<\/li>\n<li>stari kajmak,<\/li>\n<li>jaje<\/li>\n<li>pretop<\/li>\n<\/ul>\n<figure id=\"attachment_65270\" aria-describedby=\"caption-attachment-65270\" style=\"width: 1536px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-65270\" src=\"https:\/\/serbia.com\/wp-content\/uploads\/2026\/02\/komplet-lepinja.jpg\" alt=\"\" width=\"1536\" height=\"1024\" srcset=\"https:\/\/serbia.com\/wp-content\/uploads\/2026\/02\/komplet-lepinja.jpg 1536w, https:\/\/serbia.com\/wp-content\/uploads\/2026\/02\/komplet-lepinja-300x200.jpg 300w, https:\/\/serbia.com\/wp-content\/uploads\/2026\/02\/komplet-lepinja-1280x853.jpg 1280w, https:\/\/serbia.com\/wp-content\/uploads\/2026\/02\/komplet-lepinja-768x512.jpg 768w, https:\/\/serbia.com\/wp-content\/uploads\/2026\/02\/komplet-lepinja-760x507.jpg 760w, https:\/\/serbia.com\/wp-content\/uploads\/2026\/02\/komplet-lepinja-1500x1000.jpg 1500w, https:\/\/serbia.com\/wp-content\/uploads\/2026\/02\/komplet-lepinja-750x500.jpg 750w\" sizes=\"auto, (max-width: 1536px) 100vw, 1536px\" \/><figcaption id=\"caption-attachment-65270\" class=\"wp-caption-text\">Komplet lepinja<\/figcaption><\/figure>\n<p><strong>Priprema:<\/strong><\/p>\n<p>Lepinja se zase\u010de po horizontali sa blagim udubljenjem prema sredini, tako da bude otprilike kao posuda a gornji deo kao poklopac. Donji deo se prema\u017ee kajmakom. Jaje se umuti i prelije preko kajmaka. Zatim se donji deo lepinje stavi u zagrejanu pe\u010bnicu i pe\u010de oko 10 minuta (zavisno od toga da li volite \u201c\u017eivlju\u201d ili \u201cre\u0161iju\u201d lepinju). Poklopac se stavi u pe\u010bnicu neposredno pred izvla\u010denje lepinje da se zagreje. Nakon pe\u010denja, lepinja se izvadi iz pe\u010bnice i prelije zagrejanim pretopom koji se dobija tako \u0161to se uhvati mast posle pe\u010denja jagnjeta i praseta, pome\u0161a i ostavi da se ohladi.<\/p>\n<h4>6. Vanilice, najbolji prazni\u010dni kola\u010d na svetu<\/h4>\n<p><em><strong>Omiljen, jednostavan i neodoljivo sladak!<\/strong><\/em> <a href=\"http:\/\/www.serbia.com\/srpski\/srpske-vanilice-proglasene-za-najbolji-praznicni-kolac-na-svetu\/\" target=\"_blank\" rel=\"noopener\"><strong>Vanilice<\/strong><\/a> su jedan od onih kola\u010da koji svi vole i kome se svi raduju! U Srbiji se prave za vreme praznika, proslava ali i bez posebnog povoda. Portal za kulinarske recepte \u201eFood 52\u201c proglasio je srpske vanilice <strong>najboljim prazni\u010dnim kola\u010dem na svetu.<\/strong><\/p>\n<p><strong>Sastojci:<\/strong><\/p>\n<ul>\n<li>1 kg bra\u0161na<\/li>\n<li>500 g masti<\/li>\n<li>2 dl jogurta<\/li>\n<li>1 \u0161olja \u0161e\u0107era<\/li>\n<li>3 kesice vanilin \u0161e\u0107era<\/li>\n<li>prah \u0161e\u0107er<\/li>\n<li>d\u017eem od \u0161ljiva ili kajsije<\/li>\n<\/ul>\n<figure id=\"attachment_66507\" aria-describedby=\"caption-attachment-66507\" style=\"width: 2250px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-66507\" src=\"https:\/\/serbia.com\/wp-content\/uploads\/2016\/05\/Untitled-2250-x-1500-px-44.jpg\" alt=\"\" width=\"2250\" height=\"1500\" srcset=\"https:\/\/serbia.com\/wp-content\/uploads\/2016\/05\/Untitled-2250-x-1500-px-44.jpg 2250w, https:\/\/serbia.com\/wp-content\/uploads\/2016\/05\/Untitled-2250-x-1500-px-44-300x200.jpg 300w, https:\/\/serbia.com\/wp-content\/uploads\/2016\/05\/Untitled-2250-x-1500-px-44-1280x853.jpg 1280w, https:\/\/serbia.com\/wp-content\/uploads\/2016\/05\/Untitled-2250-x-1500-px-44-768x512.jpg 768w, https:\/\/serbia.com\/wp-content\/uploads\/2016\/05\/Untitled-2250-x-1500-px-44-1536x1024.jpg 1536w, https:\/\/serbia.com\/wp-content\/uploads\/2016\/05\/Untitled-2250-x-1500-px-44-2048x1365.jpg 2048w, https:\/\/serbia.com\/wp-content\/uploads\/2016\/05\/Untitled-2250-x-1500-px-44-760x507.jpg 760w, https:\/\/serbia.com\/wp-content\/uploads\/2016\/05\/Untitled-2250-x-1500-px-44-1500x1000.jpg 1500w, https:\/\/serbia.com\/wp-content\/uploads\/2016\/05\/Untitled-2250-x-1500-px-44-750x500.jpg 750w\" sizes=\"auto, (max-width: 2250px) 100vw, 2250px\" \/><figcaption id=\"caption-attachment-66507\" class=\"wp-caption-text\">Vanilice<\/figcaption><\/figure>\n<p><strong style=\"font-size: revert; color: initial; font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">Priprema:<\/strong><\/p>\n<p>Mikserom umutiti mast sa \u0161e\u0107erom, pa dodati jogurt. Postepeno dodavati bra\u0161no i umesiti glatko testo. Radnu povr\u0161inu dobro posuti bra\u0161nom pa rastanjiti testo na debljinu od 5 mm. \u010ca\u0161icom ili kalupom vaditi vanilice i re\u0111ati ih u pleh oblo\u017een papirom za pe\u010denje. Na temperaturi od 150 stepeni C pe\u0107i vanilice 15-ak min. Obratiti pa\u017enju da ne porumene previ\u0161e. Prohladiti ih, pa spajati d\u017eemom. Gotove vanilice valjati u prah-\u0161e\u0107er pome\u0161an sa vanilin \u0161e\u0107erom. Prijatno!<\/p>\n<h4>7. Prebranac, pasulj na srpski na\u010din<\/h4>\n<p>Uvek rado vi\u0111en gost srpskih trpeza je i <a href=\"http:\/\/www.serbia.com\/srpski\/njujorcani-odusevljeni-prebrancem\/\" target=\"_blank\" rel=\"noopener\"><strong>prebranac<\/strong><\/a>, grav\u010de na tav\u010de ili zape\u010deni pasulj. Ovo jelo je u Srbiji <strong>popularno tokom \u010ditave godine<\/strong>, ali se u hladnim danima \u010dorbast zamenjuje gustim pasuljom \u2013 prebrancem.<\/p>\n<p><strong>Sastojci:<\/strong><\/p>\n<ul>\n<li>500 g pasulja<\/li>\n<li>3 dl ulja<\/li>\n<li>1 kg crnog luka i 2 \u010de\u0161nja belog luka<\/li>\n<li>1 list lorbera<\/li>\n<li>aleva paprika, mleveni biber i so<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-63734\" src=\"https:\/\/serbia.com\/wp-content\/uploads\/2025\/11\/Untitled-2250-x-1500-px-42-1.jpg\" alt=\"\" width=\"2250\" height=\"1500\" srcset=\"https:\/\/serbia.com\/wp-content\/uploads\/2025\/11\/Untitled-2250-x-1500-px-42-1.jpg 2250w, https:\/\/serbia.com\/wp-content\/uploads\/2025\/11\/Untitled-2250-x-1500-px-42-1-300x200.jpg 300w, https:\/\/serbia.com\/wp-content\/uploads\/2025\/11\/Untitled-2250-x-1500-px-42-1-1280x853.jpg 1280w, https:\/\/serbia.com\/wp-content\/uploads\/2025\/11\/Untitled-2250-x-1500-px-42-1-768x512.jpg 768w, https:\/\/serbia.com\/wp-content\/uploads\/2025\/11\/Untitled-2250-x-1500-px-42-1-1536x1024.jpg 1536w, https:\/\/serbia.com\/wp-content\/uploads\/2025\/11\/Untitled-2250-x-1500-px-42-1-2048x1365.jpg 2048w, https:\/\/serbia.com\/wp-content\/uploads\/2025\/11\/Untitled-2250-x-1500-px-42-1-760x507.jpg 760w, https:\/\/serbia.com\/wp-content\/uploads\/2025\/11\/Untitled-2250-x-1500-px-42-1-1500x1000.jpg 1500w, https:\/\/serbia.com\/wp-content\/uploads\/2025\/11\/Untitled-2250-x-1500-px-42-1-750x500.jpg 750w\" sizes=\"auto, (max-width: 2250px) 100vw, 2250px\" \/><\/p>\n<p><strong style=\"font-size: revert; color: initial; font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">Priprema:<\/strong><\/p>\n<p>Beli pasulj staviti u lonac, naliti hladnom vodom i kuvati do klju\u010danja. Tada ga ocediti, naliti vrelom vodom i kuvati dok ne omek\u0161a. Potom ga ocediti od vode. O\u010distiti crni luk i staviti ga u hladnu vodu da odstoji desetak minuta. Zatim ga ise\u0107i na tanke kolutove. Jedan deo ulja zagrejati u \u0161erpi i ispr\u017eiti crni luk da porumeni. Dodati malo mlevenog bibera, aleve paprike i soli. Tepsiju podmazati, pa na dno ravnomerno, staviti red pasulja. Preko njega staviti ispr\u017eenog luka. Ovo ponoviti dok se ne utro\u0161e pasulj i luk. Svaki red luka zalivati preostalim uljem. Poslednji red mora da bude pasulj. Odozgo staviti jedan list lorbera, dva \u010dena belog luka i po \u017eelji jednu ljutu suvu papriku. Potom preko svega dobro zaliti uljem. Pe\u0107i u zagrejanoj rerni oko pola sata. Prijatno!<\/p>\n<h4>8. Gibanica, pita kakve nigde nema<\/h4>\n<p>Ako se za neko jelo mo\u017ee re\u0107i da ga <strong>nigde, osim u Srbiji nema, onda je to<\/strong> <a href=\"http:\/\/www.serbia.com\/srpski\/gibanica-pita-kakve-nigde-nema\/\" target=\"_blank\" rel=\"noopener\"><strong>gibanica<\/strong><\/a> \u2013 pita koja svoje srodnike ima \u0161irom regiona, ali se BA\u0160 ovakva mo\u017ee jesti samo u Srbiji. A ukus joj je u skladu sa jednom srpskom izrekom \u2013 <strong><em>prste da poli\u017ee\u0161!<\/em><\/strong><\/p>\n<p><strong>Sastojci:<\/strong><\/p>\n<ul>\n<li>500 g kora za gibanicu<\/li>\n<li>300 g sira<\/li>\n<li>2 \u0161oljice ulja<\/li>\n<li>2 jajeta<\/li>\n<li>1 \u010da\u0161a kisele pavlake<\/li>\n<li>malo soli ukoliko sir nije slan<\/li>\n<\/ul>\n<figure id=\"attachment_63738\" aria-describedby=\"caption-attachment-63738\" style=\"width: 2250px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-63738\" src=\"https:\/\/serbia.com\/wp-content\/uploads\/2025\/11\/Untitled-2250-x-1500-px-36-2.jpg\" alt=\"\" width=\"2250\" height=\"1500\" srcset=\"https:\/\/serbia.com\/wp-content\/uploads\/2025\/11\/Untitled-2250-x-1500-px-36-2.jpg 2250w, https:\/\/serbia.com\/wp-content\/uploads\/2025\/11\/Untitled-2250-x-1500-px-36-2-300x200.jpg 300w, https:\/\/serbia.com\/wp-content\/uploads\/2025\/11\/Untitled-2250-x-1500-px-36-2-1280x853.jpg 1280w, https:\/\/serbia.com\/wp-content\/uploads\/2025\/11\/Untitled-2250-x-1500-px-36-2-768x512.jpg 768w, https:\/\/serbia.com\/wp-content\/uploads\/2025\/11\/Untitled-2250-x-1500-px-36-2-1536x1024.jpg 1536w, https:\/\/serbia.com\/wp-content\/uploads\/2025\/11\/Untitled-2250-x-1500-px-36-2-2048x1365.jpg 2048w, https:\/\/serbia.com\/wp-content\/uploads\/2025\/11\/Untitled-2250-x-1500-px-36-2-760x507.jpg 760w, https:\/\/serbia.com\/wp-content\/uploads\/2025\/11\/Untitled-2250-x-1500-px-36-2-1500x1000.jpg 1500w, https:\/\/serbia.com\/wp-content\/uploads\/2025\/11\/Untitled-2250-x-1500-px-36-2-750x500.jpg 750w\" sizes=\"auto, (max-width: 2250px) 100vw, 2250px\" \/><figcaption id=\"caption-attachment-63738\" class=\"wp-caption-text\">Gibanica<\/figcaption><\/figure>\n<p>Umutiti jaja sa malo kisele vode, zatim dodati ulje i izdrobljen sir i masu dobro izme\u0161ati, zatim dodati kiselu pavlaku. Ponovo masu izme\u0161ati. Tepsiju namazati i re\u0111ati kore. Prvo staviti jednu koru na dno tepsije, zatim zgu\u017evati dve kore i umo\u010diti ih u nadev, pa ih razvu\u0107i po tepsiji, ponovo staviti jednu koru, pa ponovo dve zgu\u017evane kore i tako dok se sav materijal ne utro\u0161i, vode\u0107i ra\u010duna da jedna kora bude poslednja. Poslednju koru premazati uljem. Gibanicu pe\u0107i na umerenoj temperaturi. Slu\u017eiti dok je toplo. Prijatno!.<\/p>\n<h4>9. Kajmak, nezamenljivo dobar<\/h4>\n<p>Bilo mla\u0111i i sla\u0111i ili onaj malo stariji i slaniji, <a href=\"http:\/\/www.serbia.com\/srpski\/kajmak-nezamenljivo-dobar-3\/\" target=\"_blank\" rel=\"noopener\"><strong>kajmak<\/strong><\/a> uvek vlada srpskim trpezama! U na\u0161oj kuhinji kajmak se upotrebljava na mnogo na\u010dina, a smatra se da je <strong>najbolji onaj iz zapadne Srbije<\/strong>. A za\u0161to ne biste probali da ga napravite sami? Predstavljamo vam recept za <strong>\u201csavremeni\u201d i brz kajmak<\/strong>, jer je najbolje da onaj \u201cpravi\u201d potra\u017eite na pijaci, <a href=\"http:\/\/www.serbia.com\/srpski\/posetite-srbiju\/prirodne-lepote\/etno-sela\/\" target=\"_blank\" rel=\"noopener\">etno restoranu<\/a> i <a href=\"http:\/\/www.serbia.com\/srpski\/beg-iz-realnosti-10-najsarmantnijih-sela-u-srbiji\/\" target=\"_blank\" rel=\"noopener\">selima<\/a> \u0161irom Srbije.<\/p>\n<p><strong>Sastojci:<\/strong><\/p>\n<ul>\n<li>100 g maslaca<\/li>\n<li>100 g tvr\u0111eg feta sira<\/li>\n<li>100 gr kisele pavlake<\/li>\n<\/ul>\n<figure id=\"attachment_66508\" aria-describedby=\"caption-attachment-66508\" style=\"width: 2250px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-66508\" src=\"https:\/\/serbia.com\/wp-content\/uploads\/2016\/05\/Untitled-2250-x-1500-px-45.jpg\" alt=\"\" width=\"2250\" height=\"1500\" srcset=\"https:\/\/serbia.com\/wp-content\/uploads\/2016\/05\/Untitled-2250-x-1500-px-45.jpg 2250w, https:\/\/serbia.com\/wp-content\/uploads\/2016\/05\/Untitled-2250-x-1500-px-45-300x200.jpg 300w, https:\/\/serbia.com\/wp-content\/uploads\/2016\/05\/Untitled-2250-x-1500-px-45-1280x853.jpg 1280w, https:\/\/serbia.com\/wp-content\/uploads\/2016\/05\/Untitled-2250-x-1500-px-45-768x512.jpg 768w, https:\/\/serbia.com\/wp-content\/uploads\/2016\/05\/Untitled-2250-x-1500-px-45-1536x1024.jpg 1536w, https:\/\/serbia.com\/wp-content\/uploads\/2016\/05\/Untitled-2250-x-1500-px-45-2048x1365.jpg 2048w, https:\/\/serbia.com\/wp-content\/uploads\/2016\/05\/Untitled-2250-x-1500-px-45-760x507.jpg 760w, https:\/\/serbia.com\/wp-content\/uploads\/2016\/05\/Untitled-2250-x-1500-px-45-1500x1000.jpg 1500w, https:\/\/serbia.com\/wp-content\/uploads\/2016\/05\/Untitled-2250-x-1500-px-45-750x500.jpg 750w\" sizes=\"auto, (max-width: 2250px) 100vw, 2250px\" \/><figcaption id=\"caption-attachment-66508\" class=\"wp-caption-text\">Kajmak<\/figcaption><\/figure>\n<p><strong style=\"font-size: revert; color: initial; font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">Priprema:<\/strong><\/p>\n<p>U \u010diniji vilju\u0161kom penasto umutite maslac. Dodajte izmrvljeni feta sir i kiselu pavlaku i sve dobro umutite. Napomena: Kajmak nije potrebno soliti po\u0161to je feta sir dosta slan. Ako volite re\u0111i i bla\u017ei kajmak, dodajte malo slatke pavlake. Ovaj kajmak, koji se pravi za gotovo pet minuta, odli\u010dan je namaz i idealan prilog uz \u0107evape.<\/p>\n<h4>10. Slatko, ukusna srpska dobrodo\u0161lica<\/h4>\n<p>Sigurno ste se \u010duli pri\u010de o<strong> srpskoj ljubaznosti, gostoprimstvu i srda\u010dnosti<\/strong>. A da li ste znali da je njihov sastavni deo i topla dobrodo\u0161lica, koju obavezno prati doma\u0107e <strong>slatko od \u0161ljiva?<\/strong> Od ovog vo\u0107a pravi se i \u010duvena \u0161ljivovica, a mi vam ovoga puta predstavljamo recept za <em>najsla\u0111e slatko!<\/em><\/p>\n<p><strong>Sastojci:<\/strong><\/p>\n<ul>\n<li>1 kg \u0161ljiva<\/li>\n<li>1 kg \u0161e\u0107era<\/li>\n<li>sok od limuna<\/li>\n<li>vanila<\/li>\n<li>list rozetle<\/li>\n<\/ul>\n<figure id=\"attachment_51224\" aria-describedby=\"caption-attachment-51224\" style=\"width: 800px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-51224 size-full\" src=\"http:\/\/www.serbia.com\/wp-content\/uploads\/2016\/05\/SLATKO-OD-S\u030cLJIVA.jpg\" alt=\"SLATKO OD S\u030cLJIVA\" width=\"800\" height=\"600\" srcset=\"https:\/\/serbia.com\/wp-content\/uploads\/2016\/05\/SLATKO-OD-S\u030cLJIVA.jpg 800w, https:\/\/serbia.com\/wp-content\/uploads\/2016\/05\/SLATKO-OD-S\u030cLJIVA-300x225.jpg 300w, https:\/\/serbia.com\/wp-content\/uploads\/2016\/05\/SLATKO-OD-S\u030cLJIVA-768x576.jpg 768w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><figcaption id=\"caption-attachment-51224\" class=\"wp-caption-text\">Foto: www.kuvajmo-blogovski.com<\/figcaption><\/figure>\n<p><strong>Priprema:<\/strong><\/p>\n<p>Slatko pravite od zdravih \u0161ljiva koje treba olju\u0161titi i staviti u kre\u010dnu vodu.Za kre\u010dnu vodu rastvorite 250 g kre\u010da u 2 l vode, dobro izme\u0161ajte i sipajte jo\u0161 2 l vode. Ostavite da se kre\u010d stalo\u017ei, pa odlijte bistru te\u010dnost (kre\u010dnu vodu) u koju se stavljaju \u0161ljive. \u0160ljive dr\u017eite u kre\u010dnoj vodi najmanje sat vremena.Zatim ih dobro operite i izvadite ko\u0161tice. Od \u0161e\u0107era i 1-2 \u010da\u0161e vode skuvajte sirup (na tihoj vatri) do gustine meda, dodajte vanilu, kolutove limuna i ka\u0161iku razre\u0111ene limunske kiseline. Pripremljene plodove \u0161ljiva kuvajte u sirupu oko 25 minuta, pa na kraju dodajte listove rozetle. Skinite s vatre, pokrijte vla\u017enim \u010distim platnom i kad se sasvim ohladi, sipajte u tegle.<\/p>\n<p><em><strong>Prijatno!<\/strong><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Srpska kuhinja je bogata, zasitna i puna ukusa &#8211; ali i dalje nedovoljno otkrivena van regiona. Od jela koja se dugo kuvaju do jednostavnih doma\u0107ih recepata, sve se zasniva na [&hellip;]<\/p>\n","protected":false},"author":9,"featured_media":69604,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1643,2846,972],"tags":[4072,5303,106,2599,3443,3804,4070,101,6370,3386,3385,6372,3600,6371],"class_list":["post-51219","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-da-li-ste-vec-znali","category-istaknuto","category-tradicionalna-kuhinja-o-srbiji","tag-ajvar","tag-cevapi","tag-gibanica-en","tag-kajmak","tag-karadordeva-snicla","tag-komplet-lepinja","tag-prebranac","tag-sarma-en","tag-slatko-od-sljiva","tag-srpska-hrana","tag-srpska-kuhinja","tag-srpski-recepti","tag-tradicionalna-kuhinja","tag-vanilice"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - 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