Rise, sirs, from these semi-recumbent postures!
Except during a brief interlude of decorous dancing, festival-goers had no trouble navigating the narrow church courtyard in search of homemade food. Not just the pastries but also the stubby, skinless cevapi (che-Vah-pee; platter, $12) had been prepared by members of the Serbian community. These little sausages — in this case, I believe, made of pork and beef — were particularly juicy, and an outdoor grill only improved their flavor.
I did note, with some surprise, that while I tore my pita-like somun in two, and loaded it like a sandwich with cevapi, onion, sour cream, and the pepper-eggplant-garlic spread called ajvar (Eye-var), I was the only one at my table to do so. One older member of the congregation ate with knife and fork, tearing off a small mouthful of bread now and again and dressing it with ajvar.
Also shown: a savory square of cheese pie ($2) and a less-savory slice of sour cherry strudel ($3).
Serbian Food Festival
Serbian Orthodox Cathedral of St. Sava, 20 West 26th St. (Fifth-Sixth Aves.), Manhattan
www.StSavaNYC.org/index.php?option=com_content&id=149
Late spring (the 2012 festival was held May 26 and 27)
