Meatballs made from minced (US: ground) lamb or beef, baked rather than fried and served with a sauce made with egg and yoghurt and flavoured with caraway seeds.
A casserole of pork, beef and lamb in white wine to which red peppers, aubergines (US: eggplants) and tomatoes, herbs and spices are added and sometimes blueberries with a little vinegar. The lonac is the deep earthenware marmite in which it is cooked.
Originally Turkish, this is a dish of minced (US: ground) meat formed in to sausages. These are generally grilled and often served with a flatbread and often with accompaniments such as sour cream or cottage cheese, ajvar, kajmak and fried onions. This dish is now considered the national dish of Serbia and Bosnia as well as enjoying great popularity in Croatia.
