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Serbian cuisine is derived from mixed traditions, mostly influenced by Mediterranean (especially Greek), Hungarian,
Turkish and Austrian couisines, which makes it a heterogeneous one.
Due to the heavy influences of the neighboring cuisines, there exists debate over whether any of the Serbian cuisine is
indeed Serbian. Many see this amalgamation as the reason for its unique mix of various traditions; In recent times the
Serbian diaspora has spread the kitchen across the world.
Most people in Serbia will have three meals daily, breakfast, lunch and dinner, with lunch being the largest. However, traditionally, only lunch and dinner existed, with breakfast being introduced in
the second half of 19th century.
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A number of meals which are simply bought in the West, are often made at home in Serbia; this include rakija (fruit brandy), jam, jelly, various pickled food, notably sauerkraut (kiseli kupus - pickled cabbage), ajvar and even sausages. The reasons for this range from economical to cultural. Food preparation is a strong part of the Serbian
family tradition.
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