yugoslavian food
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The great ethnic and religious diversity of Yugoslavia, coupled with the history, geography, and climate of the region, has also produced an interesting variety of cuisines. Although good part of the terrain is mountainous, there are also large areas of fertile plains, excellent grazing land for cattle, sheep, and goats, and a coastline with a rich supply of fish and shellfish from the Adriatic Sea.
An abundance of fruit is grown in this part of southern Europe: apples, peaches, pears, apricots and plums, many of which are distilled into clear brandy known as "rakija." The most popular is plum version "shljivovica." Grapes, strawberries, cherries, quince, figs, and melons grow in the temperate areas. Walnuts, cabbages, and root vegetables are important crops in the colder regions. In the Vojvodina province of Serbia ( " the bread basket of Yugoslavia"), vast fields of wheat and corn stretch to the horizon. And every region boast its own dairy products: yogurt, sour cream, kajmak ( a type of clotted cream), and a surprising selection of cheeses, one of them unknown beyond the locality in which it is produced.
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