These are often combined on a big «Balkan
Platter,» a large serving of
mixed grilled
meats garnished with chopped fresh onions, hot or mild peppers, and thick kaymak (KAI - mahk, similar to clotted cream), accompanied by ajvar (EYE - var), a bright - red vegetable preserve made of roasted peppers and eggplants cooked with garlic and oil.