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In Yugoslavia, the diet was diverse, reflecting its multi-ethnic makeup. Common staples included bread, potatoes, and various grains, while meats such as pork, lamb, and beef were frequently consumed. Traditional dishes like ćevapi (grilled minced meat), sarma (cabbage rolls), and various stews were popular, often accompanied by fresh vegetables and dairy products. Regional variations also influenced the cuisine, with Mediterranean, Central European, and Balkan flavors blending together.

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4w ago

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