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Pljeskavica
A traditional Serbian spiced meat patty, typically a blend of beef, pork, and lamb, grilled to achieve a delicious char on the outside while remaining juicy within. It's traditionally served in a soft lepinja bread with creamy kajmak and flavorful ajvar.
ð§ ææ
- 300 g Ground beef(preferably with 20% fat content for juiciness)
- 200 g Ground pork(adds richness and flavor)
- 200 g Ground lamb(provides a distinct, savory note)
- 1 medium Onion(finely grated or minced for best integration)
- 1 tsp Paprika(sweet or smoked paprika, to your preference)
- 0.5 tsp Garlic powder(optional, for added depth of flavor)
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
- 50 ml Sparkling water(cold, helps tenderize the meat and keep it moist)
- 4 Lepinja bread(or other soft, round flatbreads)
- 100 g Kajmak(a rich, creamy dairy spread, similar to clotted cream or thick sour cream)
- 100 g Ajvar(a roasted red pepper and eggplant relish)
- 1 tbsp Vegetable oil(for grilling, if needed)
ðšâð³ äœãæ¹
- 1
In a large bowl, combine the ground beef, pork, and lamb. Add the grated onion, paprika, garlic powder (if using), salt, and black pepper. Mix gently with your hands until just combined. Be careful not to overwork the meat, as this can make the patties tough.
â±ïž 5 minutes - 2
Pour in the cold sparkling water and mix again briefly until incorporated. The mixture should feel slightly sticky. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (or up to 24 hours) to allow the flavors to meld and the meat to firm up.
â±ïž 35 minutes (30 minutes resting + 5 minutes mixing) - 3
Divide the meat mixture into 4 equal portions. Gently shape each portion into a flat, round patty, about 1.5-2 cm (about 3/4 inch) thick. Make the patties slightly larger than your lepinja bread, as they will shrink during cooking. You can create a slight indentation in the center of each patty with your thumb to prevent them from puffing up too much.
â±ïž 5 minutes - 4
Preheat your grill or a heavy-bottomed skillet to medium-high heat. If using a skillet, add a tablespoon of vegetable oil. Once hot, carefully place the pljeskavica patties on the grill or in the skillet. Cook for approximately 5-6 minutes per side, or until a deep brown char forms on the exterior and the internal temperature reaches 71°C (160°F). The patties should be firm to the touch and slightly springy.
â±ïž 10-12 minutes - 5
While the patties are cooking, lightly toast or warm the lepinja bread. Slice them open horizontally, creating a pocket.
â±ïž 2 minutes - 6
Once cooked, place a hot pljeskavica inside each lepinja. Generously spread with kajmak and ajvar. Serve immediately.
â±ïž 1 minute
ð¡ ããã®ã³ã
- âUsing a mix of meats with varying fat content (around 20% total fat) is key for a juicy and flavorful pljeskavica.
- âGrating the onion ensures it integrates seamlessly into the meat mixture without large chunks.
- âThe sparkling water not only adds moisture but also helps to tenderize the meat, resulting in a softer texture.
- âDon't overmix the meat; handle it gently to keep the patties tender.
- âPljeskavica patties shrink as they cook, so make them slightly larger than your bread.
- âKajmak is a traditional Serbian dairy product with a rich, creamy texture. If unavailable, a thick, high-fat sour cream or crÚme fraîche can be a substitute.
- âAjvar adds a wonderful smoky and slightly sweet-spicy flavor. Look for a good quality, traditional ajvar.
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- Punjena Pljeskavica: Stuff the patty with cheese (like gouda or mozzarella) before forming and grilling.
- Äevapi: A smaller, finger-shaped version of pljeskavica, often made with a similar meat blend.