Leskovački roštilj refers to a traditional method of grilling meat which is considered the highest form of barbecue art in Serbia and beyond. Hailing from Leskovac, the technique, according to local belief, is thought to have been brought over from the Caucasus via Turkey, Greece, and Macedonia hundreds of years ago.

Although the exact preparation of the meat remains a secret known only to Leskovac barbecue masters, what is generally known is that the ground mixture traditionally consists of beef that is chopped, ground (first coarsely and then finely), seasoned, and allowed to sit for at least 48 hours before cooking. 

Originating from Leskovac, Serbia, leskovački voz is a popular barbecued meat dish that can also be considered a feast. Here's why – it consists of a variety of meat dishes and sides, and each meat dish is followed by another one. Typical dishes of leskovački voz include čevapčići, pljeskavica, stuffed pork loin, leskovački uštipci, mućkalica, and sausages.

The name of the dish means Leskovac train, which only stops once you tell the staff that you can't eat any more. On the side, there is usually lepinja flatbread, gravče na tavče, and various fresh salads.

Pirotska peglana kobasica or Pirot ironed sausage is made with the meat of older animals such as sheep, goats, and donkeys. Beef is also commonly used, and while the ratio of different types of meat has never been strictly defined, pork is never used.

The sausage is flavored with a combination of different spices, and even though they are a secret of every individual producer, it is known that garlic and crushed pepper are frequently used, because this sausage should be hot, or at least slightly spicy. 

A close cousin to the popular halloumi, Miročki sir is a fresh, full-fat cheese made from cow's milk, although sheep's and goat's milk can also be added to the mixture. It has a semi-hard texture and a slightly sweet flavor. The cheese is shortly cooked in its own whey, and is then salted and left in brine for two days.

In the past, fresh Miročki cheese has been treated as a delicacy and people used to put it on sticks and grill it over open flames. When grilled, the exterior becomes crunchy, while the interior remains soft, but not melted. Due to its fatty, intense flavor, it should be paired with cherry tomatoes, figs, pomegranate, honey, and slightly sweet, highly acidic white wines. 

Leskovačka mućkalica is a traditional meat dish from Serbia. It is prepared with an array of ingredients, typically leftovers from yesterday's barbecue, such as grilled pork (fattier cuts are more appreciated), bacon, onions, roasted peppers, tomatoes, garlic, paprika powder, and hot chili peppers.

The combination is simmered until the liquid evaporates, and mućkalica is then seasoned with salt and pepper before serving. The dish is always served warm, preferably with homemade flatbread, ajvar, and fresh salads. The name of the dish, mućkalica, is believed to be derived from the word mućkati, meaning to shake, mix, or combine, referring either to the act of shaking the pot in which the dish is cooked or to the combination of various leftovers. 

Moravska salata is a Serbian salad originating from Niš and Leskovac. The salad is made with a combination of leeks, tomatoes, roasted peppers, hot peppers, garlic, salt, and oil. The vegetables are chopped, seasoned with salt, and drizzled with oil.

The combination is then mixed well and refrigerated before serving. Moravska salata is especially popular during the hot summer months. It can be served as an appetizer, a side dish accompanying grilled meat, and sometimes even as a main dish served with a piece of hard cheese and bread (for dipping) on the side.

This Serbian spun cheese is one of the hallmark products of the entire Pirot region. It is a pleasantly tangy cheese characterized by its bright-yellow crust and smooth surface. The cheese was originally made from sheep milk since the area was well-known for the two indigenous breeds—pirotska pramenka and pirotska pramenka oplemenena—which freely grazed on the slopes of Stara Planina (Old Mountain).

Following the changes in animal breeding, traditional cheese-making industry in Pirot has been slightly altered, and kačkavalj is nowadays produced from unpasteurized sheep's or cow's milk, or a combination of both. After milk processing and hand-stirring, the curd (baskija) is steamed in woven baskets. 

This Serbian delicacy is prepared in a time-consuming process that includes slowly frying pork rinds until the fat is completely extracted. Common additions include pork offal such as lungs, liver, intestines, and parts of the head that are cooked, finely chopped, and added to the frying mixture.

When the fat completely melts and the ingredients are combined, the mixture is drained and stored. Traditionally prepared during colder seasons, kavurma or sprža is usually associated with the southern parts of Serbia, namely the city of Leskovac. 

Belmuž is a traditional shepherd's dish originating from eastern Serbia. This simple dish consists of only three ingredients – cheese, flour, and a bit of salt. The key ingredient is cheese, that should be fresh and full-fat cow's or preferably sheep's cheese.

Once cut into pieces, the cheese is placed in a big pot over low heat. As it melts, salt and flour are added until a homogenous mass is formed. The mixture is continuously stirred with a big wooden spoon until the fat separates and starts to float on the surface.