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When you’re peckish, but not in the mood to mess with pots and pans, you can order take-out or munch on some snacks. Or you can do it the Balkan way and whip up Serbian meze. It’s quick, colorful, and insanely tasty.
No clue where to begin? Then, we’ll show you the way. Here’s a detailed guide on Serbian meze and how to make a perfect platter.
Simply put, Serbian meze is the charcuterie board’s cousin from the Balkans — not as fancy but much heartier. Therefore, you won’t find strawberries, or god forbid, trays with honey on it — just the good, time-tested stuff.
Specifically, it’s a platter, or a chopping board (if you want to make it pretty), full of the tastiest bites.
But there’s no strict recipe — you can improvise with whatever you’ve got in the fridge or pantry. Thanks to that, you’ll always have something to offer when friends drop by unannounced.
Still, meze isn’t only a stand-in for an actual meal. Most often, it’s served as an appetizer (predjelo) at weddings, slava, or just a Sunday family dinner.
You can eat meze with a fork, a toothpick, or even your fingers, and there should always be bread (hleb) nearby. Because, in Serbia, if there’s no bread, it’s an emergency!
As you know, Serbian traditional food is rich and flavorful. But one thing is always on the table — meat. Since this definitely applies to meze, vegans and vegetarians won’t have much luck with it.
So, if you don’t eat animal products but still want to enjoy Serbian cuisine, check out this article.
For everyone else, here are the main ingredients that make Serbian meze amazing. Most of these live rent-free in every špajz (pantry) in the country. But if you don’t have any of the ingredients (or a pantry), don’t worry. You can get them all in any supermarket.
No Serbian meze is complete without Balkan-style prosciutto (pršuta). It’s smokey, dry, and salty, and once you get a taste, you won’t be able to resist it.
You can pick any type of prosciutto, and here are some all-time favorites:
Whichever type you choose, slice your prosciutto thinly. Otherwise, it can turn out too chewy or taste too overwhelming.
Naturally, cheese (sir) is another superstar of Serbian appetizers. And no, you can’t go wrong, no matter what type you choose.
But speaking of Serbian meze, there are two top picks. First, you’ve got the white brined cheese — think feta, but firmer and saltier. It could be cow, sheep, or goat cheese, and it’s often cut into thick cubes or slices.
The second choice is kačkavalj — a semi-hard, yellow cheese, similar to cheddar or edam. Slice them thinly for the best look.
If you ask us, add a bit of both kinds, because your meze can never get too cheesy.
Now, this one is a national treasure in dairy form. Kajmak is a creamy, slightly fermented spread that tastes like a love child between butter and cheese. It’s heaven on bread — and even better with cured meats.
Sausage lovers, rejoice — Serbian meze has you covered. Čajna kobasica is mild and smoky, while kulen brings the heat with paprika and spice. Slice, serve, and watch them disappear.
Want to embellish your meze with something sweet and dangerously addictive? Ajvar is a silky blend of roasted red peppers (and sometimes eggplant), with just enough garlic to keep things interesting. Add it to your meze for more flavor and color — or eat it straight from the jar when no one’s looking.
Speaking of jars, you’ll need something sour to balance all those rich flavors and cleanse your palate. Enter pickles! Or as Serbs call them, turšija — a zesty mix of vegetables that brings crunch and tang to your meze spread. Think pickled gherkins (kiseli krastavčići), peppers (paprika), and olives (maslinke).
Now, let’s make that meze jiggle! Pihtije are without a doubt the wobbliest gem of Serbian cuisine. They are like jelly, but only in texture — don’t expect anything sweet here. Made from slow-cooked pork and set in their own gelatin, pihtije are served cold and sliced, often with a sprinkle of garlic or paprika on top.
Truth be told, pihtije are a bit of a culinary gamble — some love it while others won’t even go near it. But hey, if you can handle rakija, you can handle this.
Crunch alert! Čvarci are crispy, golden pork cracklings that pack a serious punch of flavor. Think of them as the Balkan answer to popcorn — only way crunchier and way more addictive. Perfect for nibbling between sips of rakija, čvarci bring the party to any meze platter.
Hard-boiled eggs (tvrdo kuvana jaja) are a classic addition to any Serbian meze. Plain or deviled — it’s your choice. Either way, they’ll add a smooth, mellow balance to the bolder flavors on your plate.
Although Serbian meze is less about appearance and all about flavor, no one says you can’t spruce it up a bit.
So, more often than not, you’ll see carrots cut into flower shapes, or cucumbers rolled up to resemble a rose.
Of course, the layout matters, too. So, instead of throwing everything onto a pile, make a rough plan before arranging the ingredients.
Make all elements easy to reach and visually inviting — group colors, textures, and flavors so your meze platter looks as good as it tastes.
And that’s how you snack like a Serb. A slice of prosciutto here, a spoonful of ajvar there, top it up with a few pickles, and voilà: you’ve got yourself a genuine Serbian meze whenever hunger (or guests) strike.
Of course, a shot of rakija (or ten) will make everything taste even better — and the conversations flow a little faster.
When you’re done savoring the flavors, how about leveling up your language skills, too? Check out our Intermediate Serbian course — because nothing beats snacking and chatting in Serbian at the same time. Prijatno 🙂
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