A Serbian Easter feast wouldn't be complete without a platter of sausages, cured meats, roasted peppers and cheeses, ajvar, kajmak and pogacha, and red wine. But the real centerpiece is spit-roasted barbecued lamb. The best way to eat this delicacy is with your fingers. If barbecued lamb isn't available, roast leg of lamb or roasted lamb shoulder are the next most favored cuts of meat. The meal is rounded out by sarma, burek, cevapcici, Easter bread, salads, potatoes or rice, vegetables, and desserts like nut roll, krem pita and kumas with strong Serbian coffee.
1. Roasted Eggplant-Pepper Spread ("Ajvar")
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"Ajvar" can be spread on bread like "pogacha," as a vegetable dip, and even a sandwich spread.
2. "Kajmak"
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"Kajmak" is a fresh, unripened cheese that is eaten spread on "pogacha," a white all-purpose bread.
3. "Pogacha"
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"Pogacha" is an everyday white bread eaten with cheese, "kajmak," for sandwiches, and to sop up every last bit of soup, meat juices or gravy.
4. "Cevapcici"
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These casingless sausages made of ground lamb, beef and sometimes pork are great as a main course or appetizer with "ajvar."
5. Cheese "Burek"
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"Burek" or filo pies filled with cheese or meat can be eaten as a main course or, when cut into wedges, make a great appetizer addition to the Easter buffet table.
6. Lamb Vegetable Soup ("Chorba od Janjetina")
Stop with the appetizers already! Leave room for creamy Lamb Vegetable Soup.7. Spit-Roasted Barbecued Lamb or Leg of Lamb
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Spit-roasted lamb with its crispy skin is a real delicacy and hard to come by in some communities. Roast leg of lamb is a great substitute.
8. "Sarma"
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Serbian stuffed cabbage rolls known as "sarma" add another dimension to the Easter offerings.
9. Easter Bread
This braid of slightly sweet bread is decorated with red hard-cooked eggs, which represent the blood of Christ.10. Sophia Saliwonczyk's Nut Roll
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This moist Serbian nut roll is a star on any Easter sweets table.
