Balkan Mezza platter with lepinja, ajvar, kajmak and cold cuts

A Mezza platter is not a dish with rules. It's how people eat in the Balkans: a full table, everyone takes what they want, and no one is in a hurry. You see this from Bosnia to Serbia and Croatia – simple products, strong in flavor, that together form something greater.

It's all about contrast. Savory cured meats like sudžuk and suho meso, creamy kajmak that mellows everything, ajvar for that deep roasted bell pepper flavor, and soft, warm bread that brings it all together. Add grilled bell peppers and something fresh, and you have exactly what it should be: hearty, yet balanced.

Ingredients (2–4 people)

• 150 g sudžuk 

• 150 g suho meso 

• 150 g smoked cheese 

• 100–150 g kajmak 

• 100 g ajvar 

• 1 jar grilled bell peppers 

• 2–3 lepinja 

• 1 red onion (optional) 

• Pickles or sauerkraut to taste 

Preparation

1. Slice the sudžuk thinly. Slice the suho meso a bit thicker to maintain its texture.

2. Cut the smoked cheese into cubes or slices. Drain the grilled bell peppers well so the platter doesn't get wet.

3. Spoon the kajmak and ajvar into separate bowls. Serve them at room temperature for better flavor.

4. Briefly warm the lepinja. The outside should be slightly crispy, the inside soft.

5. Arrange the meat and cheese spread out on a platter. Place the dips among them and fill in with bell peppers, onion, and something sour for freshness.