uzlama

Uzlama is a traditional dish in Balkan and Anatolian cuisines, primarily as a method of roasting meat rather than a fixed recipe. The term is used in Bosnia and Herzegovina, Croatia, Serbia, and Montenegro to describe a sizable roast, commonly lamb or mutton, though beef and goat are also used. The meat is usually cut into large portions, seasoned with salt and pepper and aromatics such as garlic and onions, and sometimes paprika or herbs. It is prepared for festive occasions and family gatherings.

Preparation methods vary: in the core method, a large piece of meat is skewered on a spit and cooked slowly over hot coals, with the spit rotated to ensure even roasting; juices and fat are basted or allowed to baste the meat. At home or in smaller settings, the meat can be roasted in a heavy-duty oven or in a dedicated roaster. The finished dish yields tender meat with a crisp exterior, traditionally served in thick slices and accompanied by bread, onions, kajmak or yogurt, and condiments such as ajvar.

Regional variations exist in seasoning and accompaniments, reflecting local tastes and available ingredients. Uzlama is often linked to communal cooking and celebrations and is a notable example of meat-centric dishes in the region’s culinary heritage.