I knew very little about Romania until I met few people back in 2010 in an online game, one of them thought me a lot about relations between Romania and my country Serbia and I have nothing but respect for you guys, recently I finally made plan to go to Bucharest and meet in person after 13 years of friendship, I can't wait!! Love from Serbia my dear neighbours
Rosa means dew . Pljeskati is a verb meaning to slap, or applauding. That's what you do with a meat when making pljeskavica. That's how name of a meal had formed. When in Temisoara, we usually eat at Upside or at Whisper . Wery posh, perfect service and always great.
Hello Ivana and Steve!! when you come back to Timisoara, there is a serbian restaurant, owner was born in Serbia, they have plesjcavica with kajmak and zajcearsko beer, although not at the prices in Serbia, you might wanna check it out!!
As I grew up in Romania, I would take the top fat from boiled milk that we call caimac. Large production of that is probably a bit more complicated but I wonder if it is the same kind of fat and taste. Very very good taste.
yes it is a repeated process you just described. You keep removing the top layer, add a bit of salt let it sit for a while in the fridge and there you are. No need to add anything else. From about 10 litres of milk you get about 400gr of kaymak (original - kajmak). Some mass producers cheat adding butter or sour cream etc. That is not a real kaymak. Also the quality depends of the milk quality and so depends of the food cows eat. That is why grass from mountain fields or any natural grass feed cows give the best milk quality and the best tasting kaymak. Also depends of the time of the year too as the grass quality changes too. When they went to Zlatibor they tasted the best kaymak for this reason.
yes, that is kajmak. Fat from the boiled milk. Extremely good taste! Adore it. Fried bread soaked in either grease or oil from roasted peppers, kajmak and ajvar!!! OMG, can it that till drop dead 🤣 it is very difficult to stop 🤣
”Caimac(rou)” or ”kaimak(turkish)” is what u get at the top of the milk pot after the milk was boiled, if not bought pasteurized already. Its the fattest fat u can obtain just from boiling milk for sanitary reasons. As children at grandparents houses, in summer and all vacations, we used to steal the ”caimac” from the top of the freshly boiled milk during its cooling down. Such fun with siblings and cousins of more or less the same age 😁😃😉😋
Yeah morning dew or mountain dew...bulgarians and serbians are very similar nations in many ways, if bad history and wars weren't happened we would be brotherly nations...but good ppl can look for just that good side in all of us as we say there's no bad nation or religions there's only bad and good ppl if you know what i mean...
Hello to our neighbours Romania. If you want to try real good Serbian food Zlatibor will be the place. Have a nice time and if you need any help feel free to ask!
There is one thing you won't see it on any menu of a restaurant in Serbia. It's called a train (voz in Serbian). Once you order it, they go down BBQ menu, bring you a first "train car", once your done, second car comes in , than third..... Until you say NO MORE!. Regular train is a regular size serving, and small train is half size "cars". BTW, best pljeskavica I had in GTA is at Royal BBQ, corner of Kipling and North Queen...
Kajmak is Turkish name for 'top' or 'summit'. Kajmak (in English): Clotted cream is a thick cream made by heating full-cream cow's milk using steam or a water bath and then leaving it in shallow pans to cool slowly. During this time, the cream content rises to the surface and forms "clots" or "clouts", hence the name. It forms an essential part of a cream tea. Wikipedia A lot more usage than 'cream tea' 🙂
Why did westerners reject this beautiful meal? here in serbia you can find it on every corner fastfood or shop but the good quality is from private domestic small milk industries that use older ways of making it! the best is when you make it on your own following your elders recipes!
I’m watching via my partners channel but I just want to say I have been following you guys for a few years now and you were the reason for some of the places I never thought to visit Albania being one! There’s something so innocent wholesome and organic about ivana she just seems so lovely and sweet…. And Steve we love you too! Keep the videos coming! Love neena x
When you make cheese from milk, a thin layer of kajmak rises to the top of milk and forms a small layer, kajmak is removed and ready to be eaten and the rest of milk goes and then the cheese production starts from that milk, so you can see that kajmak is essentially everything best out of milk gathered into one thing, its truly our best cherished dairy product
I really have to recommend Naša Kuća Mesa in Belgrade. Those dudes have the best meat and buns. Buns melt in mouth, always fresh. The meat is always fresh because they are always busy and they DONT skimp on extra stuff
British clotted cream does not have the same taste as Serbian kajmak. Clotted cream has a rather bland creamy taste, whereas Serbian kajmak is also very creamy but has added salt and a slight acidity to it, a taste to die for!
I was there last year at that restaurant.. I had the cevapi it was fantastic.. You guys should take the new train to belgrade its about a half hour ride for 5-10$ canadian. Would be nice to see you guys there ! :D
and kajmak is that layer that appears on top of the milk when you warm it up, and you collect it a bunch of times and you salt it. thats it, its not cheese or butter
Dobro ga zakajmaci.:) Hallo Ivana and Steve , you can buy only "Kajmak" at all Pijaca in Serbia, at price about 1100-1500 din - $ 10 - 15/ kg. There are jung, midle aged and ripe Kajmak. Before you buy, you can taste it.
While in Serbia, maybe visit a new place "Balkan" next to Ikea in Belgrade-Surčin, and do order "jagnjetina ispod sača", and yes, be there before 15h, cheers!
Rosa = Dew it is bottled from mountain water on Mt. Vlasina, excellent water, that is why Coca Cola bought rights to use that water. Buns are not the same in every restaurant. usually those buns are ordered from bakeries, and some restaurants make them themselves. So to try only one restaurant is not enough. There are always some variations of how barbecue is served.
Traditional Serbian KAJMAK is, in fact, milk fat that separates on the surface of milk in the process of cooking milk. The milk remains spilled in shallow containers in order to create a greater thickness of that milk cream during the night. The next day, it is collected from the milk, placed in special wooden containers, salted and kept in a cool place while it ferments. It can be eaten immediately, without fermentation, just salted and left for a few days. Then we call it young kajmak. When it stands longer and ferments, it acquires a stronger flavor and we call it old kajmak. Be welcome to Serbia, again :)
Cream or cream is a dairy product with a creamy structure, a pleasant sour taste and a characteristic smell. It is obtained by collecting fat that accumulates on the surface of boiled (thermally processed) and cooled milk (cow, sheep, goat and buffalo, or their mixtures), which ferments for several hours or days (young or old cream).
Plescavita is Serbian but in Romania we adapted it! :) And the star ingredient is the meat 😄 Didn't you got a familiar taste when you've tried Plescavita? A similar taste to mici? 😁 In Romania, the best plescavita comes from Timișoara and you can get it from AGIL ( BASICALLY A FOOD TRUCK FROM THE COMPANY "AGIL" )
Guys, you can find kajmac in Toronto at Istanbul Marche, on Dufferin Street, close to Yorkdale Mall. Also, all types of Turkish delicacies, and the best baklava in Toronto.
@@millatrkulja9609 of course, the Turkish one is more dense, more buttery. I was telling them where they can find kajmac in Toronto, because we live in the same city. I know how Serbian kajmac tastes like, I'm Romanian, I used to skim the milk pots when I was a child growing up back in the countryside, at my grandparents' place.
Kajmak and how it is made. When you boil raw right milk right after milking and cool it down milk fat is going to float on top. ruclips.net/video/JiMYZ_64Tkg/видео.html Scoop it with spoon add some salt and that's what we call young kajmak. It has milky taste with creamy texture. If you don't eat it right away it will get that cheesy taste but it will become less creamy and milky. It is called old kajmak.
Boiled mix of cream and milk (more like simmered). As a result, a layer of fat is formed at the surface, just like when you boil plain milk, but it's more consistent. It is separated and kept for a few days in a cool storage. Kaymak is not found in Romania. "Caimac", the Romanian word, refers the layer of fat formed at the surface of the boiled milk. It may also refer to the layer of foam formed at the surface of the Turkish coffee.
you acualy have it right, kaimak is a buter just unrifine and naural way of it. soo its a dairy fat and its go like this.. Kaimak (most natural, and naturaly formed) > Butter (refained, while whiping milk) > Gee (from india, clafiied butter)
Hi guys, will be on a road trip holiday in Romania for two weeks in August. Do we need to plan the itinerary and book accommodation in advance? Or will we be able to go with the flow and book accommodation last minute? Want to find a balance between flexibility and being able to easily find places to stay. What would you recommend based on your previous experience?
And yeah it breaks after it has been soaked in beef bone stock...You would get same bread(somun) in Banjalučki ćevap in Novi Sad.Also order kiselo mleko(sour milk)with this meal.🙏🙏🙏❤❤❤🇷🇸🇨🇦
Hola chicos, soy rumana y vivo en Valencia. Me alegro mucho que os gusta mi pais que es Rumania y que os guste la comida rumana. Ivana me alegro mucho que has aprendido hacer ciorbă de burtă y también mici. Ivana Felicidades !!
Omg, 1800 dinara for that food is more than expensive, and for kajmak you can on texture is full of butter and thay destroy real kajmak to get more on quantity
Welcome back to my old country neighbors.. Mississauga is boooring im going to Belgrade end of August and to eatch Red star Belgrade in champions league
Pleskavitza was virtually unknown in Bucharest before 1990. And, as incredible as it may sound, Shawurma was also unknown. It only became popular after 2000. The mici seem to have existed since the beginning of time, but it's also not true. They are less than 200 years old.
Despite serbian hospitality to all tourists, lessons should be learned about serbian victims in NATO agression 1999 in order to respect Serbia more....that war wasnt advertised so much in western media in order to hide dark side of NATO....as nowdays war in Ukraine in advertised just to show to the world that only Putin is bas guy while NATO are angels from heaven
![[4K] Watch SpaceX Catch A Starship Rocket From Space!!! #IFT5](http://i.ytimg.com/vi/pIKI7y3DTXk/mqdefault.jpg)
All the romanians love our dear neighbours🇷🇸🙏🇷🇴
Best neighbors in the world! Love Romania so much, greetings from Serbia! ❤
The same felings From Serbia too
Romanians very cool people
Beacuse you both are gipsy...cigani
I knew very little about Romania until I met few people back in 2010 in an online game, one of them thought me a lot about relations between Romania and my country Serbia and I have nothing but respect for you guys, recently I finally made plan to go to Bucharest and meet in person after 13 years of friendship, I can't wait!! Love from Serbia my dear neighbours
Serbia what a place I miss that hearty food 🇷🇸
FROM ROMANIA WITH LOVE! ❤😊
Serbian food is the best in Europe!!! Greetings from Philadelphia.
You made me to want to go to Novi Sad just to try that pljeskavica with kajmak 🙂
Hah!! It's good. Kajmak makes everything better I think :)
And if you do, ask them to soak the bread into the grease... and then add kajmak to melt. With onion... mmmmmmm. Welcome to Novi Sad
Rosa means dew .
Pljeskati is a verb meaning to slap, or applauding. That's what you do with a meat when making pljeskavica. That's how name of a meal had formed.
When in Temisoara, we usually eat at Upside or at Whisper .
Wery posh, perfect service and always great.
I just had to order one for myself now. I got hungry watching you. Greetings from Novi Sad!
Rose water, is actually ROSA water , pronounced ROSSA, in Serbiam ROSA means DEW.
There is a place in Timisoara called “Dinar” (needs a rez), but they have really good plejskavitsa and kaymak there. Maybe next time in Tm.
Nothing beats Kajmak
Hello Ivana and Steve!! when you come back to Timisoara, there is a serbian restaurant, owner was born in Serbia, they have plesjcavica with kajmak and zajcearsko beer, although not at the prices in Serbia, you might wanna check it out!!
if you love kajmak you have to try komplet lepinja, its this bread with melted kajmak, eggs and pretop i dont know whats it called in english
Love to eat pljeskavica 😋😋😋
As I grew up in Romania, I would take the top fat from boiled milk that we call caimac. Large production of that is probably a bit more complicated but I wonder if it is the same kind of fat and taste. Very very good taste.
It's literally the same thing.
yes it is a repeated process you just described. You keep removing the top layer, add a bit of salt let it sit for a while in the fridge and there you are. No need to add anything else. From about 10 litres of milk you get about 400gr of kaymak (original - kajmak). Some mass producers cheat adding butter or sour cream etc. That is not a real kaymak. Also the quality depends of the milk quality and so depends of the food cows eat. That is why grass from mountain fields or any natural grass feed cows give the best milk quality and the best tasting kaymak. Also depends of the time of the year too as the grass quality changes too. When they went to Zlatibor they tasted the best kaymak for this reason.
yes, that is kajmak. Fat from the boiled milk. Extremely good taste! Adore it. Fried bread soaked in either grease or oil from roasted peppers, kajmak and ajvar!!! OMG, can it that till drop dead 🤣 it is very difficult to stop 🤣
”Caimac(rou)” or ”kaimak(turkish)” is what u get at the top of the milk pot after the milk was boiled, if not bought pasteurized already. Its the fattest fat u can obtain just from boiling milk for sanitary reasons.
As children at grandparents houses, in summer and all vacations, we used to steal the ”caimac” from the top of the freshly boiled milk during its cooling down. Such fun with siblings and cousins of more or less the same age 😁😃😉😋
Kajmak
In the water where it says rose, it actually means dew. In both Bulgarian and Serbian it means this. 🙂
Yeah morning dew or mountain dew...bulgarians and serbians are very similar nations in many ways, if bad history and wars weren't happened we would be brotherly nations...but good ppl can look for just that good side in all of us as we say there's no bad nation or religions there's only bad and good ppl if you know what i mean...
@ceroid3752 actually 83y ago...
Obično nekomentarišem.Ali Vama moram reći da ste DIVNI.Hvala Vam.❤😊
Hello from Serbia ❤❤❤
Thank you very much my friends,thank you!!🙏🙏🙏
Be safe! Be well! You have my respect!🙏🙏🙏❤️💛💙
🍻🍻🍻🌹🌹🌹
Hello to our neighbours Romania.
If you want to try real good Serbian food Zlatibor will be the place. Have a nice time and if you need any help feel free to ask!
There is one thing you won't see it on any menu of a restaurant in Serbia. It's called a train (voz in Serbian).
Once you order it, they go down BBQ menu, bring you a first "train car", once your done, second car comes in , than third..... Until you say NO MORE!.
Regular train is a regular size serving, and small train is half size "cars".
BTW, best pljeskavica I had in GTA is at Royal BBQ, corner of Kipling and North Queen...
Kajmak is Turkish name for 'top' or 'summit'.
Kajmak (in English):
Clotted cream is a thick cream made by heating full-cream cow's milk using steam or a water bath and then leaving it in shallow pans to cool slowly. During this time, the cream content rises to the surface and forms "clots" or "clouts", hence the name. It forms an essential part of a cream tea. Wikipedia
A lot more usage than 'cream tea' 🙂
Why did westerners reject this beautiful meal? here in serbia you can find it on every corner fastfood or shop but the good quality is from private domestic small milk industries that use older ways of making it! the best is when you make it on your own following your elders recipes!
I’m watching via my partners channel but I just want to say I have been following you guys for a few years now and you were the reason for some of the places I never thought to visit Albania being one!
There’s something so innocent wholesome and organic about ivana she just seems so lovely and sweet…. And Steve we love you too!
Keep the videos coming! Love neena x
When you make cheese from milk, a thin layer of kajmak rises to the top of milk and forms a small layer, kajmak is removed and ready to be eaten and the rest of milk goes and then the cheese production starts from that milk, so you can see that kajmak is essentially everything best out of milk gathered into one thing, its truly our best cherished dairy product
I really have to recommend Naša Kuća Mesa in Belgrade. Those dudes have the best meat and buns. Buns melt in mouth, always fresh. The meat is always fresh because they are always busy and they DONT skimp on extra stuff
Enjoy your trip and you never know we might bump into each other in Serbia.. idkw how long you're staying there but have have fun neighbour
Bro if you wanna eat the best pljeskacica in Novi Sad, please just visit papričica you will not regret believe me.
Love from Pakistan ♥️❤❤
Rosa means Dew in Serbian language, it has a really nice spring in southern Serbia
Clotted cream is used in Britain too. Scones with jelly and clotted cream.
Yes but it’s not quite the same
British clotted cream does not have the same taste as Serbian kajmak. Clotted cream has a rather bland creamy taste, whereas Serbian kajmak is also very creamy but has added salt and a slight acidity to it, a taste to die for!
Hey, dobrodošli nazad ❤
Guys, when visiting Serbia, almost any store has Plazma Kocka, you must try it. Jafa Kolači Brownies also very good.
Vecina srpske djece pa cak i balkana odrasla je na PLAZMA keksu JAFA takodje kad bi vasi politicari mislili kao vi svjet bi bijo sjajan
I was there last year at that restaurant.. I had the cevapi it was fantastic.. You guys should take the new train to belgrade its about a half hour ride for 5-10$ canadian. Would be nice to see you guys there ! :D
and kajmak is that layer that appears on top of the milk when you warm it up, and you collect it a bunch of times and you salt it. thats it, its not cheese or butter
Dobro ga zakajmaci.:)
Hallo Ivana and Steve , you can buy only "Kajmak" at all Pijaca in Serbia,
at price about 1100-1500 din - $ 10 - 15/ kg. There are jung, midle aged and ripe Kajmak.
Before you buy, you can taste it.
take away and bring to malaysia please!!! I mean you can't just share on video and let me drool... right?!!! hahahaha
Welcome back
While in Serbia, maybe visit a new place "Balkan" next to Ikea in Belgrade-Surčin, and do order "jagnjetina ispod sača", and yes, be there before 15h, cheers!
Ohhh, you're making me hungry!
Bro you forgot 2 mici between plescavika 😂
Rosa = Dew it is bottled from mountain water on Mt. Vlasina, excellent water, that is why Coca Cola bought rights to use that water. Buns are not the same in every restaurant. usually those buns are ordered from bakeries, and some restaurants make them themselves. So to try only one restaurant is not enough. There are always some variations of how barbecue is served.
Heyoooo, welcome back
Traditional Serbian KAJMAK is, in fact, milk fat that separates on the surface of milk in the process of cooking milk. The milk remains spilled in shallow containers in order to create a greater thickness of that milk cream during the night. The next day, it is collected from the milk, placed in special wooden containers, salted and kept in a cool place while it ferments.
It can be eaten immediately, without fermentation, just salted and left for a few days. Then we call it young kajmak. When it stands longer and ferments, it acquires a stronger flavor and we call it old kajmak.
Be welcome to Serbia, again :)
Rosa water is pronounced as /'rosa/ and it means dew. Cheers and prijatno :)
come to Krusevac to see what is pljeskavica!
Plescavitza is surely better in Serbia.
A mi me gusta mucho sarmale y mămăligă
Cream or cream is a dairy product with a creamy structure, a pleasant sour taste and a characteristic smell. It is obtained by collecting fat that accumulates on the surface of boiled (thermally processed) and cooled milk (cow, sheep, goat and buffalo, or their mixtures), which ferments for several hours or days (young or old cream).
Food that keeps you full!
Plescavita is Serbian but in Romania we adapted it! :) And the star ingredient is the meat 😄 Didn't you got a familiar taste when you've tried Plescavita? A similar taste to mici? 😁 In Romania, the best plescavita comes from Timișoara and you can get it from AGIL ( BASICALLY A FOOD TRUCK FROM THE COMPANY "AGIL" )
2:00 almost gave me mini heart attack 😅 (background)
Yea, that guy without head was very spooky...😅
Guys, you can find kajmac in Toronto at Istanbul Marche, on Dufferin Street, close to Yorkdale Mall. Also, all types of Turkish delicacies, and the best baklava in Toronto.
@girlfromlebanon Turkish kajmak and Serbian kajmak do not have the same taste I'm afraid. I prefer the Serbian of course.
@@millatrkulja9609 of course, the Turkish one is more dense, more buttery. I was telling them where they can find kajmac in Toronto, because we live in the same city. I know how Serbian kajmac tastes like, I'm Romanian, I used to skim the milk pots when I was a child growing up back in the countryside, at my grandparents' place.
Kajmak and how it is made. When you boil raw right milk right after milking and cool it down milk fat is going to float on top. ruclips.net/video/JiMYZ_64Tkg/видео.html Scoop it with spoon add some salt and that's what we call young kajmak. It has milky taste with creamy texture. If you don't eat it right away it will get that cheesy taste but it will become less creamy and milky. It is called old kajmak.
Bro, pljeskavica is best in Serbia, meet, fresh chees(kajmak), ajvar, fresh cole sallad, aso...
What is that kaymak, looks like vanilla icream, spreads like butter. Im so intrigue. How is it called in romanian? Where do i get it?
Boiled mix of cream and milk (more like simmered). As a result, a layer of fat is formed at the surface, just like when you boil plain milk, but it's more consistent. It is separated and kept for a few days in a cool storage. Kaymak is not found in Romania.
"Caimac", the Romanian word, refers the layer of fat formed at the surface of the boiled milk.
It may also refer to the layer of foam formed at the surface of the Turkish coffee.
“Rosa” we write with “z”, “Roza” but rosa means “dew”
you acualy have it right, kaimak is a buter just unrifine and naural way of it. soo its a dairy fat and its go like this.. Kaimak (most natural, and naturaly formed) > Butter (refained, while whiping milk) > Gee (from india, clafiied butter)
When I get pljeskavica, kajmak goes on one side of it, and URNEBES ( remember it!) on the other side.
It's not rose water its rosa water....translation would be dew water....rosa is dew.
Hi guys, will be on a road trip holiday in Romania for two weeks in August. Do we need to plan the itinerary and book accommodation in advance? Or will we be able to go with the flow and book accommodation last minute? Want to find a balance between flexibility and being able to easily find places to stay. What would you recommend based on your previous experience?
Hey Tom, great question, we will talk about this more on Sunday livestream!
Thanks 🙏
Pljeskavica na kajmaku ❤
Romanian Banat to Serbian Banat which is part of the Vojvodina
Rosa means Dew in Serbian. It's better to spread kajmak on the meat because then it melts on it ;)
Rosa means morning dew :).Rosa is not rose the flower
What is PLEŠKAVICA and is it anything like PLJESKAVICA?
nice video
you have a minibus connection between romania and serbia. not cofortable as car, but not far from it and its about twice cheaper
Kajmak rules..all the time...😊
rosa means dew in serbian :)
🇷🇴❤️🇷🇸
Rosa means dew :)
That is not bun!It is a somun...❤❤❤
And yeah it breaks after it has been soaked in beef bone stock...You would get same bread(somun) in Banjalučki ćevap in Novi Sad.Also order kiselo mleko(sour milk)with this meal.🙏🙏🙏❤❤❤🇷🇸🇨🇦
Serbia ❤🇷🇸
Hola chicos, soy rumana y vivo en Valencia. Me alegro mucho que os gusta mi pais que es Rumania y que os guste la comida rumana. Ivana me alegro mucho que has aprendido hacer ciorbă de burtă y también mici. Ivana Felicidades !!
Ivana y su marido soy lo único que e visto qué os guste la comida rumana. Os felicito a los dos!!
Rosa = Dew
Aprovechando
😊
Try Dinar Etno Restaurant in Vrsac, I literally coming all the way from Bucharest by car to eat there at least 2 times a month. You won’t regret it.
that Pljeskavica in Romania is so thin!!!
we have rose syrup bolled in Romania, mixed with carbonated seltzer or mineral Borsec delicioso!
Big eaters!
Its expensive.For 500 rsd you can have better and cheaper food(pljeskavica) in the Novi Sad.
as a Romanian, if I were to choose between mici and pleskavica, I would choose pleskavica 💀
It was so funny to hear you mispronounce name of a dish :D Its Pljeskavica not Pljechkavica :D
Rosa is Dew in serbian
Ruža is Rose
Kao da joj je bitno.
Svršila je kada je probala pljesku 😎
Omg, 1800 dinara for that food is more than expensive, and for kajmak you can on texture is full of butter and thay destroy real kajmak to get more on quantity
Did ya'll see the dude without head?
Welcome back to my old country neighbors.. Mississauga is boooring im going to Belgrade end of August and to eatch Red star Belgrade in champions league
Next time try roasted pork or lamb seasoned with just a simple salt. Nothing else. And that is the taste of the Gods 🤤
Plescavita is not popular in the rest of Romania? Huh I didn't know that! It's incredibly common in Timisoara
Nu, la fel si langosii
@@royalwarriorness ...poftim? Pe bune?
Defapt langosi exista la multe patiserii din bucurestii, ba chiar facem si acasa
Pleskavitza was virtually unknown in Bucharest before 1990. And, as incredible as it may sound, Shawurma was also unknown. It only became popular after 2000.
The mici seem to have existed since the beginning of time, but it's also not true. They are less than 200 years old.
Despite serbian hospitality to all tourists, lessons should be learned about serbian victims in NATO agression 1999 in order to respect Serbia more....that war wasnt advertised so much in western media in order to hide dark side of NATO....as nowdays war in Ukraine in advertised just to show to the world that only Putin is bas guy while NATO are angels from heaven
ruclips.net/video/wseyctKoWtQ/видео.html
You can see in very start of copied video that Americans bombed Serbia 1999. Period. America is enemy of serbian people
Es mejor que lo qué habléis que lo traduzcan
Beautiful Serbia!!
Pljeskavica in a bun should be eaten with your hands, without a fork and knife.
I am sure that you are before this life, you were a Serb...
Now when u become Serbian u shud fix tat žveli
Orthodox brothers 🇷🇺🇷🇸🇷🇴
Take "ajvar" as a salad next time. This is an explosion