In the latest version of \u201cThe Worst Serbian Dishes\u201d by TasteAtlas, a website specializing in world cuisine, some famous and beloved dishes from Serbian cuisine have made the list, as well as those that make people skip lunch.<\/p>\n\n\n\n
At the bottom of the \u201c15 Worst Serbian Dishes\u201d list published by TasteAtlas are sweets and meals that do not necessarily have particularly low ratings from users and culinary experts, as their average ratings are around 3.9 out of a maximum of 5, but they nevertheless ended up on the list.<\/p>\n\n\n\n
At the bottom of the table, as the \u201cleast bad,\u201d were the following dishes:<\/p>\n\n\n\n
The infamous top 10 list of the worst dishes is as follows:<\/p>\n\n\n\n
The \u201cwinners\u201d on the list are three specialties that always spark debate because, after all, when it comes to food, everything is a matter of taste and personal preference.<\/p>\n\n\n\n
These are the top three places and how TasteAtlas described them:<\/p>\n\n\n\n
Pihtije is a Serbian dish made from cheaper cuts of pork, such as the head, shank or hock. The meat is often cooked together with pepper, onions, carrots and bay leaves until it becomes so tender that it falls off the bone. Together with the broth, the meat is placed into bowls, which are then left to cool and set.<\/p>\n\n\n\n
Pihtije is served sliced as an appetizer, accompanied by cold pickled vegetables and a shot of rakija.<\/p>\n\n\n\n
A simple recipe, rezanci s makom is a dish consisting of wide, thin wheat noodles covered with generous amounts of melted butter and then sprinkled with poppy seeds and sugar. It was once considered a rich and tasty meal, while today it represents a frugal but beloved dish that is served as a sweet main course or dessert.<\/p>\n\n\n\n
Although it is usually associated with the Czech Republic, the exact origin of the dish is still unknown, while similar varieties can be found in many countries across Central and Eastern Europe under different names. In Austria, a similar dish is known as mohnnudeln, prepared with thick and short potato noodles, while the Serbian version from Vojvodina is called rezanci s makom.<\/p>\n\n\n\n
\u017diva pljeskavica is an appetizer made from ground veal, salt, pepper, smoked paprika, Vegeta, oil and chopped onion. The meat and spices are placed on a large plate and mixed with a fork until a homogeneous mixture is formed, which is then shaped into a pljeskavica.<\/p>\n\n\n\n
The dish originated at the \u201cKod Bore\u201d restaurant in Sedlari near Valjevo, Serbia, while a similar dish was also popular in state-run restaurants in the former Yugoslavia. Since they were short on time, people would usually have a lunch of a raw-meat pljeskavica tucked into warm flatbread. \u017diva pljeskavica is served with toasted bread or flatbread, with salt and pepper as seasoning, and is usually eaten while waiting for an order of grilled meat.<\/p>\n\n\n\n
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