Serbia (Europe) 21 February 2026

Serbia is located in the continent of Europe. It has Hungary to the north, Romania to the northeast, Bulgaria to the east, Kosovo, North Macedonia, Albania and Greece to the south,

Montenegro and Italy to the southwest, Bosnia and Herzegovina, and Croatia to the northwest.

The capital is Belgrade.

The official language is Serbian.

The climate differs in elevation according to the proximity to the sea. In general, the climate is continental.

The staple foods are ground pork, beef, rice, vegetables, breads, cheeses, pastries and so many more delicious foods (https://en.wikipedia.org/wiki/Serbian_cuisine).

https://www.britannica.com/place/Serbia

VEAL MEDALLIONS IN CREAMY MUSHROOM SAUCE (https://balkanlunchbox.com/veal-medallions-in-creamy-mushroom-sauce/#recipe):

Marinade:

• 3 TBSP mustard
• 1-1/2 ~ 2 oz. oil
• ½ beef bouillon cube crushed, or your own seasonings

1. On a medium size plate place veal medallions and generously dab in the marinade on all sides.
2. Cover plate with foil and leave in the fridge at least 2-3 hours, preferably overnight.

Medallions:

• 3-1/2 ~ 5 oz oil
• 21-22oz. veal cutlets top round, cut into thin, smaller medallions
• 12oz. button mushrooms thinly sliced
• Seasonings to taste salt, pepper, optionally ½ bouillon cube, or your own seasonings
• 1oz. cream of mushroom soup mix, about ½ bag, dissolved in 3-1/2oz. water.
• 1 baguette smaller, thinly sliced (or can use the pogača).
• Parsley, minced, for garnish (optional)
• 1 TBSP butter (optional)

1. In a medium sized pan, heat oil over high temperature.
2. Add veal medallions, and fry on medium high to high temperature for about 6-7 minutes on each side (12-14 minutes total) until they achieve a slight brown crust. (If they start burning up, lower the temperature, or take the medallions out earlier).
3. Transfer meat to a medium sized plate and cover.
4. Scrape the remaining fats in the pan and add the mushrooms directly onto it.
5. Stir well so that the fats and mushrooms completely integrate (If necessary, add a little bit more oil or butter).
6. Fry mushrooms for about 4-5 minutes, until they release their own juices.
7. Lower temperature, add spices, cream of mushroom soup mix in water, and an additional 1 cup of water.
8. Stir well until the fluids integrate.
9. Bring to a boil, about 2-3 minutes.
10. Return medallions to pan and spread them evenly.
11. Cover medallions with baguette slices, then cover the pan.
12. Let the bread steam up for about 3 -5 minutes.
13. Garnish with parsley (optional).

This was great!! I actually could not find any veal, so substituted pork tenderloin instead. Still very tasty!! I also used the Pogača bread instead of a baguette.

POGAČA (Traditional Balkan Bread) (https://balkanlunchbox.com/pogacha-traditional-balkan-bread/#recipe):

• 18-20oz. white flour
• ½ TBSP baking powder
• ½ tsp baking soda
• 1 tsp salt
• 1 egg
• 7oz. plain yogurt
• 3-1/2 oz. milk
• Oil

1. In a large bowl, combine flour with baking powder, baking soda and salt.
2. Stir or shake.
3. Preheat oven to 495F.
4. Add egg, milk and yogurt.
5. Work the ingredients first with a wooden spatula as long as you can.
6. Take over with your hand and work continuously until you get one smooth ball (about 7-10 minutes). The dough should be soft but not sticky.
7. Transfer the ball into a 9”x 23cm in diameter oiled round pan.
8. Flatten the dough evenly with your fist as you lightly punch it on all sides until evenly distributed in the pan.
9. Take a fork and stab the bread on the surface several times.
10. Lower over temperature to 400F.
11. Pake pogacha 35 to 40 minutes, turning the pan halfway. If it blushes too much, cover with foil.
12. Take the bread out, wrap in a clean kitchen towel and leave to cool for 35 to 40 minutes.

This turned really yummy!!!

LJEŠNJAŠNICE (Hazelnut Cookies) (https://balkanlunchbox.com/hazelnut-cookies-ljesnjasnice-four-ingredients/#recipe):

• 7oz. hazelnuts, deshelled, roasted, peeled, and ground (buy prepped and grind at home); if roasting at home, add at least 1 hour to prep.
• 5.5oz. granulated sugar, regular, white sugar
• 1 egg (no substitutes)
• 1-1/2 tsp baking powder
• A few drops of oil for hands
• A pinch of vanilla or cinnamon (optional)

1. Heat oven to 250°F (120°C).*

• Coat your hands in oil to help you handle the batter. In a large bowl, combine all ingredients.

• Mix well with your hand until the batter feels like sticky wet sand. Then form small, sturdy balls the size of a large marble. (You should have around 30-35-ish.)

• Line a large baking pan (or sheet) with baking (parchment) paper. Place the balls on baking paper keeping plenty of distance between them. (They’ll spread out a lot, and flatten out during baking.)

• Bake for approximately 45-55 minutes. (Adjust your oven to a little hotter, or a little cooler accordingly.)

• Cookies are done when they blush (but not too much), and flatten out, and they are both crunchy and soft at the same time.*

• Serve hazelnut cookies by themselves, with whipped cream, with ice cream, tea, or coffee.
• Store up to 2 weeks in a cookie jar, or a container with a lid in a cool, dark place. If storing hazelnut cookies in the fridge, reheat them in the microwave for a few seconds before eating.
• Freeze unbaked dough balls on a tray, then transfer to a freezer bag. Thaw before baking

These are really good when warmed up and eaten with ice cream!!!

Here is my overall meal! I highly recommend this!!