Homemade SERBIAN FOOD! | This Food SURPRISES ME!!

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Hey guys today im showing you my FAVORITE Serbian food restaurant!! This place is is super authentic, humble, and homemade with LOVE! I always enjoy our chats with the owner as he makes a special visit when we are there :) Can't wait to come back to Tenen!
Tenen
7569 Royal Oak Ave c, Burnaby, BC

[@branislavnedeljkovic]

SESTRO MOJA GLEDAM TE KAKO JEDEŠ I VODA MI CURI IZ USTA❤😊

[@AussieAngeS]

I’ve never had Serbian food before but that looked fabulous 😍

[@alfonsoandjessica]

It is really good :)

[@jobayerhossain9848]

​@@alfonsoandjessicaWatering 🤤

[@regulate3311]

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!

[@unicornns5695]

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) ❤

[@shravanu-3645]

food is something that connects people across the globe send best wishes to all watching and making the video

[@alfonsoandjessica]

Thank you! :)

[@tonylinkich3464]

With love to you from Australia SRB

[@alfonsoandjessica]

Thank you! :)

[@siweed73]

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 ;)

[@viktorrakocevic1556]

3:00 it's Belgrade, Capitol of Serbia.

[@branislavpetkovic4507]

3:45 that drink call rakija and made from different time of fruit (plum, pear apple and others)

[@alfonsoandjessica]

Thank you for the info :)

[@user-yo9cq2lt5p]

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.

[@pranjitsaikiawrthunderx1648]

😋👍

[@Aravindsasi-ze8qt]

😊

[@ashokg4775]

Very amazing video I'm from pondchrry Auroville city my business hotel in the beach

[@alfonsoandjessica]

Thank you so much! :)

[@momcilopucar8749]

Don't play annoying music 😝 in background while you are talking.😖

[@faustinoasprilja]

I'm sorry to say this, but that restaurant in Serbia would be the worst by far. Everything you took was very poorly made. A complete disaster. If you came to Serbia or Bosnia or Croatia or Macedonia you would see what I am talking about. There is a much, much better Serbian-Balkan restaurant in Miami, but it is very far away. Just as the 'Italian' (which is not Italian at all) food at Olive Garden is disastrous based on real Italian in Italy, this restaurant is also a complete disaster based on the food in Serbia. On the coffee cup is Belgrade, the capital of Serbia, and 011 is its postal code. I think you have Slavic blood for sure,by the shape of your face and blue-green eyes. So,maybe you are from Serbia. If you visit Europe,then try to come to countries of former Yugoslavia...Serbia,Bosnia,Croatia. If you do,I will recommend you best places to visit...

[@faustinoasprilja]

If you like this,poorly made,then imagine how is real food in Serbia,well made. Probably 50 times better. 🙂

[@faustinoasprilja]

The KZbin channel is called 'Gastro Trazilica' ...it means Gastro Seeker. I do not advertize them,just it is convinient to have a lot of good restaurants in one channel. Everything is summarized there, that is, they visited many restaurants of the former Yugoslavia,so you have great list to watch. In these videos you can see the gigantic difference in prepared food. That bun you ate is the worst thing I've ever seen in the world of Serbian buns. Also, those kebabs look disastrous, dry, not juicy, overcooked, with black pieces from a dirty, uncleaned grill on them. The salad is disastrous too. Real Kaymak or as you call it cream cheese is not available to buy in the USA. There are some manufacturers in the USA, but that kaymak is a total disaster. Wait until you try the real Kaymak in Serbia, it will blow your mind.

[@faustinoasprilja]

For good Sarma, it is crucial to have good type of cabbage, since there are various types of cabbage. Another important thing is that he is not too mature. The third important thing is that a huge number of Serbs pickle their cabbage at home,in big barrels, and good restaurants also pickle their cabbage in restaurants. For good sarma, the most important raw material is pickled cabbage, and I doubt that this restaurant has its own pickled cabbage and even that they have that it is any good. The second most important thing for sarma is dry aged, salted meat...pork ribs, ham, leg, bacon,bacon from the back, knuckles,belly bacon... Many Serbs make their own salted, dry aged meat, and many make it from their own raised pigs. So, in order to get good sarma, you need good homemade, homegrown pickled cabbage, and then as many different types of dry, salted meat as possible, which is homemade, from homegrown pigs. This restaurant doesn't have that, and the difference between the Sarma I described and the one they make is in space light years away. Come to Serbia, try a huge number of new dishes or dishes that you have already tried, but made properly, in the right way. I forgot to say that dry aged salted meat and bacon you cook in the same pot as Sarma and it give Sarma fantastic taste and also meat is fantastic to eat too. Also is very important to have good paprika powder,to spice up the Sarma. Serbia is the best in the world for paprika powder and many people grown it at home and make their own. The difference between home paprika powder and bought from the store is gigantic. They give you here with Sarma one poor piece of bacon,and who knows who made that piece of bacon and how it taste like. And finally 😁,that dumplings in original is made with plums. And Serbia have most plum trees in the world.

[@faustinoasprilja]

Also,that meat for Ćevapi,kebabs IS NOT ćevapi(kebabs) meat! That is meat prepared like for the meat balls and there is a GIGANTIC difference between that meat and REAL meat for Ćevapi. Difference is in preparation and spices. Meat for Ćevapi you must prepare for at least 48 hours,and you grind it and grind it many,many times. It can be for at least 48 hours to 27 days,but mostly is for 48 hours in restaurants. The cross-section of that fake ćevap you ate clearly shows that it is not a real meat ćevap, but more reminiscent of meat balls. Meat balls and Ćevapi looks a like, but there is a huge, huge difference in preparation and ingredients. So,that what you have eat is not Ćevapi FOR SURE,so you still didn't try real Ćevapi. That is meat balls shaped like Ćevapi. I wish you try real Ćevapi and that day will come.

[@faustinoasprilja]

Also,that lamb soup is not how we make it Serbia,not even close. I could go on and on,but you must come to former Yugoslavia and by some picturesque lake restaurant garden have lamb on spit,freshly made in front of you,from.the most tasty lambs in the world who eat grass on hills and mountains near that lake and that spit is connected to the mill, which is on a nearby beautiful water hill stream, and that spit spins with the help of the water, turning the mill wheel. This is a common and usuall picture in this in these parts of the world. When you taste such lamb, in such an environment, you think you are the richest man in the world, because you had such an experience. There are also many, many more dishes and experiences to experience. So get out of that awful USA and boring Canada and come to feel the real pulse of life and gastronomy. Italy, Turkey, France, the countries of the former Yugoslavia are epicenters of good food and sweet life.