Serbian cuisine

Serbian cooking is meat over coals, roasted peppers and dairy of a kind found nowhere outside the Balkans.

Roštilj — cooking over coals — is an occasion rather than a method. Ćevapi, pljeskavica and ražnjići are all done this way, and what separates them is shape and mince rather than technique.

Kajmak — the skin lifted off boiled milk and matured in salt — has no substitute. It is neither soured cream nor cream cheese but something between them with a flavour of its own.