Žmare – ritual and everyday dish.
Žmare is prepared from mutton, leek and corn flour. Meat from a whole sheep (around 70 kg) is cut into pieces and cooked with leek, and after that bones are removed. Meat is left to cool and then pulled into thin threads, after which it is cooked again with addition of corn flour. Preparation of žmare lasts for about 12 hours, and this process necessitates participation of many persons, so it is usually the whole family preparing this dish together.
Today žmare is cooked in large tin cauldrons, while it used to be cooked in 50 kg bakrač cauldrons. Žmare was commonly prepared for weddings and rarely for pomane (wakes).