Serbia
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Serbian cuisine is largely heterogeneous in a way characteristic of the Balkans and, especially, the former Yugoslavia. It features foods characteristic of lands formerly under Turkish suzerainty as well as cuisine originating from other parts of Central Europe (especially Austria and Hungary). Food is very important in Serbian social life, particularly during religious holidays such as Christmas, Easter and feast days i.e. slava.

Staples of the Serbian diet include bread, meat, fruits, vegetables, and dairy products. Bread is the basis of all Serbian meals, and it plays an important role in Serbian cuisine and can be found in religious rituals. A traditional Serbian welcome is to offer bread and salt to guests. Meat is widely consumed, as is fish. Serbian specialties include ćevapčići (caseless sausages made of minced meat, which is always grilled and seasoned), pljeskavica, sarma, kajmak (a dairy product similar to clotted cream), gibanica (cheese and kajmak pie), ajvar (a roasted red pepper spread), proja (cornbread), and kačamak (corn-flour porridge).

Serbians claim their country as the birthplace of rakia (rakija), a highly alcoholic drink primarily distilled from fruit. Rakia in various forms is found throughout the Balkans, notably in Bulgaria, Croatia, Slovenia, Montenegro, Hungary and Turkey. Slivovitz (šljivovica), a plum brandy, is a type of rakia which is considered the national drink of Serbia.[439]

Winemaking traditions in Serbia dates back to Roman times. Serbian wines are produced in 22 different geographical regions, with white wine dominating the total amount.Besides rakia and beer, wine is a very popular alcoholic beverage in the country.

from Wikipedia

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