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.
Ajvar can be spread on bread like pogacha, as a vegetable dip, and even a sandwich spread.
Kajmak is a fresh, unripened cheese that is eaten spread on pogacha, a white all-purpose bread.
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.
These casingless sausages made of ground lamb, beef and sometimes pork are great as a main course or appetizer with ajvar and lepinje flat bread.
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.
Stop with the appetizers already! Leave room for creamy Lamb Vegetable Soup.
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 Recipe
Serbian stuffed cabbage rolls known as sarma add another dimension to the Easter offerings.
This braid of slightly sweet bread is decorated with red hard-cooked eggs, which represent the blood of Christ.
This moist Serbian nut roll is a star on any Easter sweets table.