ReceptnaptárLeskovački roleks (grilled meat roll stuffed with kajmak and cheese)
Leskovački roleks comes from the grill cooking of Leskovac in Serbia, the most famous grill town in the Balkans. It is a roll of spiced minced meat with melted kajmak and cheese inside. The creamy filling runs out when it is sliced, so it is always served hot. It is a festive dish for guests that looks spectacular, yet takes few ingredients.
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Ingredients
Method
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- Knead the mince with the bicarbonate of soda, paprika, salt and pepper, then rest it in the fridge for half an hour.
- With wet hands, shape it into one large flat sheet of meat about 1 cm thick on baking paper.
- Spread the kajmak over the middle of the meat and sprinkle with the grated cheese.
- Using the baking paper, fold up the two sides of the meat and shape it into a tightly sealed log.
- Brush the outside of the roll thinly with oil.
- Cook on a hot grill or in the oven at 200 °C for 25-30 minutes, turning it carefully halfway.
- Cook until the meat is done and the top is nicely browned.
- Rest for 5 minutes after cooking, then serve cut into thick slices.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Roll the meat with the help of the baking paper, so that it seals tightly and the filling does not leak out.
- Chill the kajmak before stuffing, because when cold it does not spread out and rolling is easier.
- Wait 5 minutes after cooking before slicing, so that the hot cheese can set and the slices are neater.
Frequently asked questions
Does it work in the oven?
Yes, the recipe allows for it: 25-30 minutes at 200 °C (180 °C in a fan oven), turning it halfway through. It is smokier on the grill, but the oven version is delicious too.
What can replace kajmak?
A mix of thick sour cream and butter, or mascarpone, with a pinch of salt. Cream cheese also works, but it tastes tangier.
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