Serbian food is pork, paprika, and grilling in combinations that Serbia considers its own and its neighbours also claim — the politics of Balkan grilling are almost as contested as the geopolitics. Ćevapčići — small, fingerlike mixed-meat sausages, grilled, served in a flatbread with raw onion and kajmak (a clotted cream-adjacent dairy product) — are the dish that unifies the former Yugoslav space despite every other disagreement. Roštilj (grill) culture in Serbia is a serious matter: the town of Leskovac in the south holds a roštilj festival that attracts 300,000 visitors and competitive grilling of a dedicated nature. Ajvar (roasted pepper spread) and urnebes (a spiced cheese and pepper dip) are the condiments. Rakija — Serbian plum brandy (šljivovica), pear brandy (viljamovka), or quince brandy (dunjevača) — is the national spirit consumed in quantities that only the frequency of consumption renders sustainable. No rush.