Tenen is my favorite restaurant in the Lower Mainland too. Amazing and very authentic experience, both for food and ambience. There are a couple of other Serbian/Balkan restaurants in the area, one being Balkan House, however, I find that the quality deteriorated over the years. Tenen is a true gem!
Aside from kajmak, you also have to try ajvar (red pepper spread) with cevape! And the dessert is called knedle (dumplings), traditionally with plums, but nutella is yummm too ;)
Kaymak or Skorup is a dairy product with a creamy structure, a pleasant sour taste and a distinctive smell. It is obtained by collecting fat that accumulates on the surface of boiled (thermally processed) and cooled milk (cow, sheep, goat, or their mixtures), which ferments for several hours or days (young or old Kaymak). When cooking milk, there is a partial denaturation and concentration of proteins around which other ingredients of milk begin to gather, especially fat. When milk is cooked, casein and proteases concentrate on the surface, pulling fat and minerals behind them and thus creating a crust. The fat is lighter than the rest of the milk and therefore gradually stands out on the surface. Fat particles have a membrane of a protein nature, and they also affect clumped proteins, and thus a product is obtained that is a mixture of most of the fat and a smaller part of the protein. The amount and characteristics of kaymak (and the milk remaining after Peel) depend on the cooling rate of the milk, the length of rest of the milk to peel off, and on the temperature of the milk at the moment of peel off.
SESTRO MOJA GLEDAM TE KAKO JEDEŠ I VODA MI CURI IZ USTA❤😊
Tenen is my favorite restaurant in the Lower Mainland too. Amazing and very authentic experience, both for food and ambience.
There are a couple of other Serbian/Balkan restaurants in the area, one being Balkan House, however, I find that the quality deteriorated over the years. Tenen is a true gem!
In cabbage rolls, cabbage is fermented. So it is a long process, more than you think. But all Serbians like me, love SARMA (cabbage rolls) ❤
I’ve never had Serbian food before but that looked fabulous 😍
It is really good :)
@@alfonsoandjessicaWatering 🤤
Best is to come to Serbia and try burek, ćevape, sarmu, prebranac, pljeskavicu
Come to Serbia to eat food you will like it😉😉
food is something that connects people across the globe send best wishes to all watching and making the video
Thank you! :)
Aside from kajmak, you also have to try ajvar (red pepper spread) with cevape! And the dessert is called knedle (dumplings), traditionally with plums, but nutella is yummm too ;)
The cream cheese is called kajmak. It is similar to clotted cream but salty and more flavourful.
Thank you for sharing and thank you for watching our channel :)
3:45 that drink call rakija and made from different time of fruit (plum, pear apple and others)
Thank you for the info :)
With love to you from Australia SRB
Thank you! :)
3:00 it's Belgrade, Capitol of Serbia.
Kaymak or Skorup is a dairy product with a creamy structure, a pleasant sour taste and a distinctive smell. It is obtained by collecting fat that accumulates on the surface of boiled (thermally processed) and cooled milk (cow, sheep, goat, or their mixtures), which ferments for several hours or days (young or old Kaymak).
When cooking milk, there is a partial denaturation and concentration of proteins around which other ingredients of milk begin to gather, especially fat. When milk is cooked, casein and proteases concentrate on the surface, pulling fat and minerals behind them and thus creating a crust.
The fat is lighter than the rest of the milk and therefore gradually stands out on the surface. Fat particles have a membrane of a protein nature, and they also affect clumped proteins, and thus a product is obtained that is a mixture of most of the fat and a smaller part of the protein. The amount and characteristics of kaymak (and the milk remaining after Peel) depend on the cooling rate of the milk, the length of rest of the milk to peel off, and on the temperature of the milk at the moment of peel off.
It's clotted cream that's salted and aged
You get a Serbian grandma approve out of 10 for the coffee pouring technique :)
Hvala puno 😊❤
Cofee cup shows Belgrade..011
Лутко кад ти се буду свиделе пихтије просто ћу се заљубити у тебе❤😂
Bros ate 3 days worth of food in one sitting 😭🙏
Desert is called knedle in Serbian.
😊
Background music is so loud, but food is louder :)
😋👍
Don't forget Rakija connecting people
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Very amazing video I'm from pondchrry Auroville city my business hotel in the beach
Thank you so much! :)
U Srbiji je hrana jos ukusnija i jeftinija.
Our,trdicional,bakery,is,original,from,turk,tatar
Don't play annoying music 😝 in background while you are talking.😖