Visit DC’s Balkan restaurant on Barracks Row to try ribic, a traditional veal stew with sautéed root vegetables. Much like how Americans add a dollop of sour cream to chili or black been soup, Serbs adorn stew with “kajmak,” a milk skin spread that’s a delicious byproduct of the cheese making process. Specifically, it’s the layer of milk fat that rises to the top. Ambar is a small plates spot, so don't expect an enormous bowl for $12. Fortunately, this means you can try other dishes too. Pair the veal stew with rakia—a fruit brandy unique to the Balkans.
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