To taste in Nis


Niš cuisine represent an unusual combination of Serbian traditional dishes and numerous influences primarily from the East.

 

BUREK is one of the most recognizable “eastern specialty”, which took on in this area. The history says that the first round burek in Nis was made by a Constantinople baker Mehmed Oglu  in 1498. Today, burek is recommended by many people from Niš, not only as a tasteful breakfast, but as a medicine against a long night out in a tavern.

 

RAKIJA (fruit brandy): quince, plum, apple, apricot.

 

COLD STARTERS: ’’urnebes’’ salad,  peppers in heavy cream, pihtije (aspic), white cheese, beef prosciutto

 

WARM STARTERS: belmuz (corn flour and cheese), proja (corn bread), homemade pie, battered pepper, battered brains, battered tripes, calf’s head stew, calf’s tails stew, baked beans, Nis kavurma, lamb sarma wraps, stuffed vine leaves

 

SOUPS:  veal, lamb, or tripes soup

 

GRILL SPECIALITIES: cevapcici (similar to kebab), pljeskavica (burger), smoked chitterlings , smoked pork, stuffed pork, chicken kebab in a bacon wrap, liver in the crust, ,ribs in cream

 

DISHES IN CLAY POTS: beans with ribs, stuffed peppers and vineyard leafs rolls

 

DESSERT: orasnice (with wallnuts), baklava, tulumba (pastry  in sweet syrup),’’adžijin mezetluk’’(ice cream with nuts and dry fruit).