▁of ▁guard ing ▁a ▁representation ▁of ▁Christ ' s ▁grave ▁on ▁Good ▁Friday ▁in ▁the ▁Church ▁of ▁St . ▁Nicholas ▁by ▁the ▁Ser bian ▁Orth odox ▁inhabitants ▁in ▁the ▁town ▁of ▁V r lika . ▁ ▁C uis ine ▁ ▁Ser bian ▁cu is ine ▁is ▁largely ▁heter ogeneous , ▁with ▁heavy ▁Oriental , ▁Central ▁European ▁and ▁Mediter rane an ▁influ ences . ▁Despite ▁this , ▁it ▁has ▁evol ved ▁and ▁achieved ▁its ▁own ▁cul inary ▁identity . ▁Food ▁is ▁very ▁important ▁in ▁Ser bian ▁social ▁life , ▁particularly ▁during ▁religious ▁hol id ays ▁such ▁as ▁Christmas , ▁E aster ▁and ▁fe ast ▁days , ▁i . e ., ▁sla va . ▁St ap les ▁of ▁the ▁Ser bian ▁di et ▁include ▁bread , ▁meat , ▁f ruits , ▁veget ables , ▁and ▁da iry ▁products . ▁Trad itionally , ▁three ▁me als ▁are ▁consum ed ▁per ▁day . ▁Break fast ▁generally ▁consists ▁of ▁eggs , ▁meat ▁and ▁bread . ▁L unch ▁is ▁considered ▁the ▁main ▁me al , ▁and ▁is ▁normally ▁e aten ▁in ▁the ▁afternoon . ▁Trad itionally , ▁Turkish ▁coffee ▁is ▁prepared ▁after ▁a ▁me al , ▁and ▁is ▁served ▁in ▁small ▁cu ps . ▁B read ▁is ▁the ▁basis ▁of ▁all ▁Ser bian ▁me als , ▁and ▁it ▁plays ▁an ▁important ▁role ▁in ▁Ser bian ▁cu is ine ▁and ▁can ▁be ▁found ▁in ▁religious ▁rit uals . ▁A ▁traditional ▁Ser bian ▁welcome ▁is ▁to ▁offer ▁bread ▁and ▁salt ▁to ▁guests , ▁and ▁also ▁sl at ko ▁( f ruit