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Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

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Serbia is now an independent republic, with the autonomous province of Vojvodina (and the disputed province of Kosovo, for which see albania).

Serbian cuisine is an evolved form of Slavonic tradition moulded by the changes and influences it has experienced during the centuries of domination by Rome, Byzantium (see byzantine cookery), and turkey. It is characterized by such ingredients as kajmak (clotted cream—see kaymak); sir, a generic name for various semi-hard porcelain-white cheeses made from sheep’s milk and kept in brine (see syr); Kačkavalj (see kashkaval), and two types of yoghurt: the liquid jogurt prepared from cow’s milk, and kiselo mleko, the very best, luxury, sheep’s milk yoghurt.