Pljeskavica (Serbian Cyrillic: Пљескавица) is a patty dish popular in the Balkan region of Southeastern Europe.
Pljeskavica is eaten in Serbia, Bosnia and Herzegovina, Montenegro, and Republic of Macedonia, and can be found in Romania, Slovenia, Croatia and Bulgaria. Traditional pljeskavica is made from mixture of ground meats. Typically two or more out of lamb, pork, beef or veal grilled with onions and served hot on plate with side dishes (in Belgrade), as a hamburger or on fresh kajmak with a thick pita (lepinja) bread.
Recently, pljeskavica has gained popularity in Europe and is served in few speciality fast food restaurants in Germany, Sweden, and Austria. It is often served with kajmak, ajvar (pepper sauce) and urnebes (spicy cheese salad).
Leskovačka pljeskavica (pljeskavica from Leskovac) is one of the most famous types and is usually made of beef or pork, very spicy and served with onions. There are however, many other ways of serving it such as Šarska and Hajdučka. Šarska pleskavica is made of beef and stuffed with kashkaval cheese. Hajdučka pljeskavica is made of beef mixed with smoked pork.
- 500 g beef mince
- 225 g pork mince
- 225 g lamb mince
- 2 cloves garlic, finely chopped
- ½ cup finely chopped onions
- 1½ teaspoons salt
- 1 tablespoon paprika
- Mix together all ingredients until thoroughly combined. Refrigerate for several hours for flavours to meld and mixture to firm.
- Heat grill. Using slightly dampened hands, divide meat mixture into 6 portions. Form into thin patties, 20 cm x 1cm, or about the size of a small dinner plate.
- Grill, broil or pan fry pljeskavica about 7 minutes per side. Indoor grills work well, too. Serve with spring onions or chopped raw onion, tomatoes, pogacha and Serbian potato salad or coleslaw on the side. Some Serbs place the patty on a large bun like an Australian hamburger.