Grilled meats dominate Serbia’s food identity, especially ćevapi and pljeskavica, typically served with flatbread, onions, and kajmak. Roasted meats, particularly pork and lamb, appear frequently at gatherings and holidays. Sarma (cabbage rolls stuffed with meat and rice) and hearty stews round out the core dishes, built for colder seasons and large portions. Bread is constant at the table, and dairy, especially cheese and kajmak, plays a central supporting role across meals.
