I MARRIED A SERB - VIDEO

I Married a Serb! from anberin on Vimeo.

KAKO GOVORE BANJALUČANI

U VEĆEM DELU SRBIJE	U BANJALUCI
pantalone	hlače
pasulj	grah
naočare	naočale
pirinač	riža
merdevine	lotre
šargarepa	mrkva
promaja	propuh
zarezač	šiljalo
domaći zadatak	zadaća
Ide na privatne časove.	Ide na instrukcije.
razredni starešina	razrednik
sveska	teka
ćebe	deka
čaršav	plahta
poslužavnik	tacna
Izvod iz matične knjige rođenih	Rodni list
mesara	mesnica
kuče	cuko
viršle Mrzi me.	hrenovke Ne da mi se.

Zbog migracija stanovništva, u Banjaluci možete čuti različite dijalekte srpskog jezika. Najveći broj građana govori ijekavskim, sa primesama hrvatskog vokabulara.
Ime svog grada Banjalučani pišu dvojako - kao jednu reč (Banjaluka) i kao dve (Banja Luka). U skladu sa tim vrše se i jezičke promene - u Banjaluci, ali i u Banjoj Luci (Univerzitet u Banjoj Luci). 

Foreign bloggers living in Banjaluka

"I am a 30 something South African living and working in Banja Luka, Bosnia and Herzegovina. I have been here since 2003. Before that I was in Zenica, near Sarajevo, for 2 years."


You can read her blog here: http://beeinbosnia.blogspot.com/

You must taste it - Slatko

Slatko (Serbian: Слатко, which means "sweet") is a thin fruit preserve made of fruit or rose petals in Serbian cuisine . Almost any kind of fruit can be used, likewild strawberry, blueberry, plum, and cherry. Traditionally, honored guests in a Serbian home are greeted with a spoonful of slatko.

Slatko is ideal as a topping for ice cream, waffles shortcakes, and as a filling in pancakes.

Traditional hospitality ceremony in Serbian homes starts with slatko and a cup of water.

Traditional coffee

In Bosnia and Herzegovina, Turkish coffee is also called "Bosnian coffee" (Bosnian: bosanska kahva), which is made slightly different than its Turkish counterpart. 

It is usually made with Bosnian coffee brands (such as Zlatna Džezva, Minas, and Saraj Kafa). Another difference from the Turkish preparation is that when the water reaches its boiling point, a small amount is saved aside for later, usually in a coffee cup. Then, the coffee is added to the pot (džezva), and the remaining water in the cup is added to the pot. Everything is put back on the heat source to reach its boiling point again, which only takes a couple of seconds since the coffee is already very hot. Some consumers say that this method of preparing gives the coffee a more distinct flavor. 
Coffee drinking in Bosnia is a traditional daily custom and plays an important role in society, especially during social gatherings.

You must taste it - Vegeta

Vegeta is a condiment which is a mixture of spices and various vegetables invented in 1959 by a Bosnian Croat scientist Zlata Bartl, and has become a product sold worldwide.

You must taste it - Uštipci

Uštipci, also called Uštipke, are doughnut-like balls popular in Serbia and Bosnia and Herzegovina.





In restaurants they might come with jam and kajmak or with cheese thus fulfilling the role of breakfast staple or desert or even a main course. 

You must taste it - Ajvar

Ajvar and aijvar (Cyrillic: ajвар/aивар; pronounced [ajʋar]) is relish, made principally from red bell peppers, with eggplant, garlic and chili pepper. Ajvar originates in the Serbian cuisine, and was therefore long known as "Serbian salad" ^[1] or "Serbian vegetable caviar".^[2] It becаme a popular salad (side dish) throughout Yugoslavia after World War II and is nowadays popular in the Balkans. Original homemade ajvar is made of roasted peppers, while some industrial producers use cooked peppers, which leads to a lower quality. Depending on the capsaicin content in bell peppers and the amount of added chili peppers, it can be sweet, piquant (the most common), or very hot.

Ajvar can be consumed as a bread spread, a side dish, or as a salad.

You must taste it - Ćevapi

Ćevapi  or ćevapčići is a grilled dish of minced meat, a type of kebab, found traditionally in in Bosnia and Herzegovina^[1] and in Serbia.^[2][3][4].

They are usually served of 5-10 pieces on a plate or in a flatbread (lepinje or somun), often with chopped onions, sour cream, kajmak, ajvar, cottage cheese, minced red pepper and salt. Serb ćevapčići are made of either beef, lamb or pork or mixed. Bosnian ćevapi are made from two types of minced beef meat, hand mixed and formed with a funnel, while formed ćevapi are grilled. 

You must taste it - Burek and pita

In Bosnia and Herzegovina, the burek is a meat-filled pastry, traditionally rolled in a spiral and cut into sections for serving.

The same spiral filled with cottage cheese is called sirnica, with spinach and cheesezeljanica, with potatoes krompiruša, and all of them are generically referred to as pita.Eggs are used as a binding agent when making sirnica and zeljanica.

You must taste it - Proja

Proja (Serbian Cyrillic: Пpoja) is a Serbian dish made of cornbread. It used to be popular in times of widespread poverty, mostly before the 1950's, but is now a common everyday meal.

You must taste it - Slivovitz

Serbian Šljivovica is consumed chilled in a special shot glass called "čokanji-čokanjčići" ("fićok-fićuci" in Vojvodina) of 0.3 to 0.5 dl. It is both part of history and tradition in the country and among Serbs across the world.

Traditionally, sljivovica (commonly referred to as "rakija") is connected to Serbian culture as a drink used at all important rites of passage (birth, baptism, military service, marriage, death, etc.). In religious ceremonies, the Orthodox Church uses wine but rakija is used in celebration of Serbian slava. It is used in numerous folk remedies, and is given certain degree of respect above all other alcoholic drinks.

In 2004, over 400 000 litres of Šljivovica was produced in Serbia. Serbia is the largest exporter of slivovitz in the world, and second largest plum producer in the world^[23][24]

Serbian traditions - Slava

Slava prepared for a Serbian family feast in honour of their Patron Saint, John the Baptist.

Slava (Serbian: слава), also called krsna slava (крсна слава) and krsno ime (крсно име, literally "christened name") is the Serbian Orthodox tradition of the veneration and observance of the family's patron saint. All Serbs celebrate Slava, every family has their own patron saint that they celebrate on the feast day. It is of pre-Christian origin,

The most common feast days are St. Nicholas (falling on December 19), St. George(May 6, see Đurđevdan), St. John the Baptist (January 20), Saint Demetrius (November 8) and St. Michael (November 21). Given dates are by official Gregorian calendar. Serbian Orthodox Church uses Julian calendar that is late 13 days. For example, St. Nicholas date is December 6, but by Julian calendar this date is 13 days later, when by Gregorian calendar is December 19.

Check how a foreigner feels about slava:  http://beeinbosnia.blogspot.com/2010/05/urevdan.html

A foreign family living in Banja Luka

Visit their site, www.banjaluka360.com, to learn more about what Banja Luka has to offer.

Banja Luka (Republic of Srpska in Bosnia and Herzegovina) has so much to offer visitors. If you want to visit and experience our traditional arts and crafts, please do not hesitate to contact “Duga”, a charitable organisation that promotes and safeguards these important cultural elements. They will be delighted to show you the wide range of handicrafts produced in the region such as weaving, crocheting, embroidery and knitting. While you are there you will also have the chance to learn some traditional cooking techniques as well as be exposed to our local Serbian dialect.

About Duga in English

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