We at BA have happily risked burning our knees
on undermounted tabletop grills to consume
large platters of charred, juicy meat and tender seafood wrapped in lettuce, not to mention eating our weight in kimchi and
vegetable sides.
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.