Pljeskavica
Pljeskavica (Serbian grilled patty)
A juicy grilled patty made from minced meats, often served in lepinja bread and topped with onions and creamy spreads.
SoyDairyGlutenSesame
Serbian Cuisine Guide
Serbian Allergen Guide
Spot the sneaky gluten, dairy, and egg traps from grills, bakeries, and home-style stews.
What it’s known for:Grilled meats, savory pies, bean stews, and bold spreads
Typical ordering style:Plates with sides + bread; condiments served alongside
Most common allergen traps:Bread/lepinja, phyllo dough, cheese, kajmak, egg-rich fillings
Usually safer picks:Grilled meat plates without bread/sauces; simple salads; vegetable spreads
Cross-contact hotspots:Shared grills, bakery trays, shared knives for spreads, mixed fryers
Best quick ask:“Does it include bread/breadcrumbs, cheese/kajmak, or eggs?”
Allergen Overview
How common each allergen is in this cuisine. Always confirm with staff.
Gluten
Often Present
Bread (hleb/lepinja) is common on the table, and many classics use wheat dough, breadcrumbs, or flour-thickened sauces.
Dairy
Often Present
Cheese, kajmak, pavlaka (sour cream), and yogurt appear as fillings, toppings, and sides, especially in pastries and grill plates.
Eggs
Sometimes Present
Eggs show up in pastry fillings, dough enrichment, and some coatings. They’re less common in simple stews and spreads.
Fish
Rare
Fish isn’t central to these featured staples, but can appear via restaurant sauces, seasoning blends, or shared fryers in mixed menus.
Shellfish
Rare
Shellfish is uncommon in these classics, but cross-contact can happen in restaurants serving mixed seafood and grill menus.
Soy
Varies
Soy can appear in processed meats, spice mixes, marinades, or as added protein/filler in some patties and sausages.
Sesame
Sometimes Present
Sesame can show up on bakery goods and bread toppings, and occasionally in spreads or garnish depending on the venue.
Tree Nuts
Sometimes Present
Desserts and sweet breads may include walnuts or other nuts, and bakeries often have heavy nut cross-contact.
Peanuts
Rare
Peanuts are not typical in these Serbian staples, but desserts and bakery counters can introduce cross-contact.
Hidden Ingredients to Watch
Unexpected allergen sources that may not be obvious on menus.
Kajmak / pavlaka (served “on the side”)
Dairy can be added automatically as a topping or side even if the main dish looks dairy-free.
Found in: Grill plates, pljeskavica servings, baked dishes, side plates
Prezle (breadcrumbs) and paniranje (breading)
Breadcrumbs introduce gluten and sometimes eggs; they can also contaminate shared fryers and tongs.
Found in: Cutlets, croquettes, fried sides, some stuffed or rolled items
Zaprška (flour-based roux/thickener)
A small spoon of flour can add gluten to soups and stews that otherwise look safe.
Found in: Bean soups/stews, gravies, cabbage dishes, daily specials
Processed meat add-ins (soy, gluten, milk powders)
Sausages and patties may contain fillers or allergens not obvious from the menu description.
Found in: Pljeskavica mixes, sausages in pasulj, smoked meats, deli-style sides
Margarine or mixed fats in bakery dough
Can introduce soy and dairy traces and increases cross-contact risk in bakery environments.
Found in: Sweet rolls, pastries, filled doughs, glaze and finishing steps
Featured Dishes
Ajvar
Ajvar (roasted pepper spread)
A smoky roasted pepper and eggplant spread served alongside grilled dishes, bread, and mezze-style plates.
No common allergens
Pasulj
Pasulj (Serbian bean soup)
A hearty bean soup or stew, often cooked with smoked meats and paprika for deep, comforting flavor.
SoyGluten
Gibanica
Gibanica (cheese and egg pastry)
A layered phyllo pastry baked with a rich filling of cheese and eggs, commonly eaten for breakfast or as a snack.
EggsDairyGluten
Slatko
Slatko (whole-fruit preserve)
Whole pieces of fruit preserved in thick sugar syrup, traditionally offered to guests as a welcome treat.
No common allergens
Makovnjača
Makovnjača (poppy seed roll)
A sweet rolled bread filled with poppy seed paste, often baked for holidays and served sliced with coffee or tea.
EggsDairyGlutenTree Nuts
What to Ask the Staff
Copy these questions to show restaurant staff. Available in English and .
English
- Does this contain wheat flour, breadcrumbs, or any bread-based thickener?
- Is there any milk, cheese, sour cream, yogurt, or kajmak in this dish or added by default?
- Are eggs used in the dough, filling, coating, or as an egg wash?
- Is the meat mixture 100% meat, or does it include fillers like flour or soy protein?
- Is this cooked on a shared grill, griddle, or fryer with breaded items?
- Can you serve it without bread/lepinja and keep sauces on the side?
- What sauces or spreads come with it (ajvar, kajmak, urnebes), and what’s inside them?
- Is the soup/stew thickened with flour (zaprška) or served with croutons/bread?
- Do any desserts or pastries here contain walnuts or other nuts, and are trays shared?
- Can you check the ingredient list for the sausage/processed meat used here?
- Da li ovo sadrži pšenično brašno, prezle ili bilo kakvo zgušnjavanje brašnom?
- Da li ima mleka, sira, pavlake, jogurta ili kajmaka u jelu ili se dodaje podrazumevano?
- Da li se koriste jaja u testu, filu, paniranju ili kao premaz?
- Da li je mešavina mesa 100% meso ili ima dodatke poput brašna ili sojinog proteina?
- Da li se priprema na zajedničkom roštilju/ploči ili u zajedničkom ulju sa pohovanim jelima?
- Možete li da poslužite bez hleba/lepinje i da sosovi budu sa strane?
- Koji sosovi ili namazi idu uz to (ajvar, kajmak, urnebes) i šta sadrže?
- Da li se čorba/varivo zgušnjava brašnom (zaprška) ili se služi sa hlebom/krutonom?
- Da li deserti ili peciva sadrže orahe ili druge orašaste plodove i da li se koriste iste tepsije?
- Možete li da proverite listu sastojaka za kobasicu/prerađeno meso koje koristite?
Menu Glossary
Common menu words to help identify ingredients and allergens.
pšenica= wheat
Primary source of gluten in bread, phyllo, and pastries.
brašno= flour
Common in doughs and in thickening soups/stews (zaprška).
prezle= breadcrumbs
Adds gluten; often used for breading (paniranje).
hle b / hleb= bread
Often served automatically; confirm it’s kept off the plate if avoiding gluten.
lepinja= flatbread bun
Common with grilled meats; usually wheat-based.
mleko= milk
Dairy allergen; used in dough, fillings, and sauces.
sir= cheese
Dairy allergen; frequent in pies like gibanica.
pavlaka= sour cream
Dairy product often added to dishes or served as a side.
kajmak= clotted cream spread
Dairy-rich spread commonly paired with grilled meats.
jaja= eggs
Used in fillings, dough enrichment, and coatings.
soja= soy
May appear in processed meats or additives; ask to check ingredients.
susam= sesame
Often on bakery goods; cross-contact risk in bakeries.
orah / orasi= walnut(s)
Tree nut allergen; common in desserts and bakery environments.
kikiriki= peanut
Less common in classics, but can appear in dessert counters or cross-contact.
zaprška= flour-based roux
A frequent hidden gluten source in soups and stews.
Frequently Asked Questions
Often, yes. Bread (hle b/hleb, lepinja) is common, and pastries like gibanica and makovnjača rely on wheat dough. Even stews like pasulj can be thickened with flour (zaprška).
Related Guides
Explore similar cuisines and dietary guides for more allergen insights.
Dietary Guides
Important Disclaimer
Niblu provides informational guidance, not medical advice. Recipes, brands, and kitchen practices vary by restaurant and region. Always confirm ingredients and cross-contact risk with staff, especially for severe allergies.