ReceptnaptárBalkan spiced meat patty with onion (pljeskavica)
Pljeskavica is the star of Serbian grill culture, the hamburger of the Balkans: a large, flat, spiced meat patty served in flatbread with fresh onion, ajvar and kajmak. The town of Leskovac is especially famous for it. Bicarbonate of soda and thorough kneading give it its juicy, springy texture, and charcoal its smoky flavour.
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Ingredients
Method
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- Put the mince in a bowl and add the chopped onion, crushed garlic, salt, pepper, paprika and bicarbonate of soda.
- Knead thoroughly by hand for at least 5 minutes until the mixture becomes sticky and springy.
- Cover the bowl and refrigerate for 30 minutes so it firms up and rests.
- Divide the rested meat into 4 equal portions and flatten each with wet hands into a flat disc about 1.5 cm thick and 12-14 cm across.
- Press a slight hollow into the middle of each disc with the back of a spoon - this helps it cook evenly without doming up.
- Heat a grill or heavy ridged griddle pan until very hot - wait until a drop of water evaporates at once.
- Put the patties on and cook for 5-6 minutes on the first side, until a nice brown crust forms and the edges start to curl up.
- Turn and cook for another 5-6 minutes on the other side until cooked through - when pierced in the middle, the juices should run clear, not pink.
- Meanwhile, warm the flatbreads at the edge of the grill or in a dry pan for 30 seconds per side.
- Put the pljeskavica on the flatbread and serve with onion rings, ajvar and kajmak.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Knead the meat for at least 5 minutes, because this makes it springy and stops the patty falling apart on the grill.
- Press a slight hollow into the middle, because the meat shrinks as it cooks, and this keeps it evenly flat.
- Turn it only once, because too much turning dries out the meat and spoils the crust.
Frequently asked questions
Which meat is best?
A mix of beef and pork with enough fat, because lean meat turns out dry. In Serbia, lamb is often mixed in as well.
What is gurmanska pljeskavica?
A version with cheese, kajmak and bacon mixed into the meat. It is heartier and richer, and particularly popular at Serbian grill houses.
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More south slavic ideas
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- Balkan fish soup
- Marinated meat skewers (ražnjići)
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- Courgettes stuffed with spiced mince (punjene tikvice)
- Grilled trout with Balkan spices
- Bosnian pot (bosanski lonac)
- Cold platter of cheese and sausage with flatbread
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