11 regional dishes covered across Serbia, each with the canonical version and where to eat it, city by city.
AjvarMain course · BelgradeAjvar is the Serbian roasted red pepper relish, blended with aubergine, garlic and oil into a thick spread.
BurekMain course · BelgradeBurek is the Balkan filo spiral, baked in a wide circular tray.
CevapiMain course · BelgradeCevapi are grilled finger-shaped minced beef-lamb skewers, the Serbian Balkan icon.
GibanicaMain course · BelgradeGibanica is the Serbian filo-and-cheese pie.
KajmakMain course · BelgradeKajmak is the Serbian fresh cream cheese, made by slow-skimming the cream from heated milk and folding the layers into a thick spread.
PljeskavicaMain course · BelgradePljeskavica is the Serbian burger-patty, a flat grilled disc of minced pork and beef the diameter of the lepinja bread it sits in.
ProjaMain course · BelgradeProja is Serbian cornbread, a slab of polenta-style yellow batter baked with cheese, yoghurt and eggs.
SarmaMain course · Belgrade
SljivovicaMain course · BelgradeSljivovica is the Serbian plum brandy, the national rakija.Karadjordjeva sniclaMain course · BelgradeKaradjordjeva snicla is a Belgrade invention: a thin pork or veal cutlet rolled around kajmak, breaded and pan-fried until golden.Prokupac (Serbian indigenous wine)Main course · BelgradeProkupac is Serbia's flagship indigenous red grape, mostly from southern Serbia (Zupa and Toplica).