Emica is celebrating Slava

I have the good fortune to have married into a Balkan family – Montenegrin and Serbian, to be precise. One of the many great things about getting to know another culture intimately is the extra excuses for excessive eating. It was my in-laws’ Slava today, which, traditionally speaking, now makes it my Slava too. Slava is part of the Orthodox tradition and is a family’s saint day. Every family has a different saint day, although there are more families than saints so there’s a fair bit of cross over. Back in the day, Slava was a serious religious occasion, celebrated with a visit to church and the priest calling on the family and giving them a blessing. Traditionally, a bread decorated with the sign of the cross and other religious symbols was served along with “koljivo”, which is boiled wheat with nuts and spices.

Celebrating Slava was not generally encouraged in socialist Yugoslavia, although many people did still observe it. These days Slava seems to be celebrated as an occasion to get the family together and eat pork. I am very enthusiastic about both family get togethers and roast pig, so today I did sticky pork ribs with rum glaze (thanks Nigella) and homemade coleslaw, plus smashed potatoes (thanks Jill Dupleix) and rye bread – minus the family bit, seeing as we’re on the other side of the world. I have to admit, it was a bit off piste with the rum glaze – a whole pig on a spit would probably have been more authentic – but it was in keeping with the two Balkan mainstays of pork and cabbage. And, anyway, the other thing I’ve learnt about Balkan culture is that they really know how to have a good time and these ribs were really, really finger licking good.

slava

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5 thoughts on “Emica is celebrating Slava

  1. That meal looks good. We are quite partial to pork and red cabbage but without any cultural or family references. Earlier this year, we cooked up a job lot of braised red cabbage with onion and apple and froze it in small portions. It’s a great cheat for a quick and tasty meal accompaniment.

  2. Doesn’t it look good? It’s getting a little warm for pork and cabbage here, but I still fancy some. And nifty idea Dame; have you tried the yummy Stephanie Alexander version with anchovy and pinenuts?

  3. it’s almost worth the long, long cruddy Brit winter just so we get extra months to eat various roast pork products 🙂 Pea & ham was on last week’s school lunches menu. I love it even more because it costs about £3.50 for a huge pot!

    Zoe – what’s the Stephanie A pine nut thingie?

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