It's very similar to Croatian food. It combines Slavic influences as well as those from Germanic cultures such as Austria; which is why it isn't unusual to see schnitzel and sarma at the same time on the table.
Going a bit further south, Croatian cuisine is much the same, but has some Italian/Mediterranean influence along the coastline, where seafood is a dietary staple.
Even further south, in Bosnia, Turkish influence is seen in the form of dishes such as Ražnići (literally shish kebabs) and ćevapi (a sort of caseless sausage made from beef, lamb and spices)
Also, ajvar (a roasted red pepper/eggplant spread) is wildly popular across the whole former Yugoslavia
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