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Brindar a la comunidad jurídica salvadoreña en general, un medio de comunicación en el que se pueda informar sobre el quehacer institucional basado en las tres funciones sustantivas que son: Selección, Evaluación y Capacitación de Magistrados Y Jueces de la República de El Salvador.

Balkan Cuisine, Serbian cuisine, Bosnian and Hercegovina, Herzegovina cuisine, food, Croatian and Macedonian cuisine is influenced by Mediterranean (especially Greek, Bulgarian), Turkish and Hungarian, and Austrian cuisines, food, which makes it a heterogeneous one. Most people in Balkan, In Serbia, (Srbija) Croatia, Hrvatska, Bosnia and Hercegovina, Slovenia, Macedonia will have three meals daily, breakfast, lunch and dinner, with lunch being the largest in the Mediterranean fashion. However, traditionally, only lunch and dinner existed, with breakfast being introduced in the second half of 19th century. A number of foods which are simply bought in the West, are often made at home in Balkan, Serbia – Srbija, Croatia - Hrvatska, Bosnia and Hercegovina, Slovenia – Slovenija, Macedonia - Makedonija; this include rakija (fruit brandy), jam, jelly, various pickled food, notably sauerkraut (kiseli kupus - pickled cabbage), ajvar and even sausages. The reasons for this range from economical to cultural. Food preparation is a strong part of the In Serbia, Croatia, Bosnia and Hercegovina, Slovenia, Macedonia family tradition. Meals Breakfast Proja Breakfast in Serbia, Croatia, Bosnia, Balkan is an early but hearty meal. Tea, milk or strong coffee is served, pastries or bread are served with butter, jam, yoghurt, sour cream and cheese, accompanied by bacon, sausages, salami, scrambled eggs and kajmak. Rostilj, Barbecue Barbecue is very popular in Balkan, and makes the primary offer of main courses in most restaurants. It is often eaten as fast food. * Pljeskavica, hamburger * Cevapcici, small kebabs * Vesalica, strips of smoked meat * Various sausages * Mixed grill, mesano meso * Skewered kabobs, raznjici * Roasted meat, pork, lamb, goat or occasionally ox * Goulash * Djuvec * Karadjordjeva Snicla, breaded rolled steak stuffed with cream cheese * Wiener schnitzel , Becka Snicla * Moussaka , Djuvec, Musaka * Muckalica , intestines prepared on barbecue in sauce * Paprikas Or Becar Paprikash * Podvarak, stewed sauerkraut usually with meat and sometimes with noodles * Prebranac , baked beans in sauce * Stuffed Bell peppers. punjene paprike * Stuffed zucchinis punjene tikvice * Sarma * Tripes, skembici * Noodles with poppy, Rezanci s makom * Pihtije * Wedding cabbage, Svadbarski kupus * Dumplings, valjusci, or flekice with potatoes or cabbage Meat products Oftenly made during svinjokolj: * Cracklings Cvarci * Bacon, slanina * Various hams: Praska sunka, Prager Schinken, - boiled ham * Various steamed hams – prsut, prsuta, pecenica: Njeguski prsut Uzicki Prsut Dalmatinski prsut * Various sausages kobasice: o Blood sausage krvavice o Kulen o Hot dog , virsle * Head cheese, svargla Dairy Products, Mlecni proizvodi * Kajmak * Yoghurt * Pavlaka, Sour Cream * Feta cheese * Cream cheese * Caciocavallo cheese, kackavalj, kashkaval * Mileram

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