Pljeskavica is a traditional Serbian recipe for a large meat patty made from a blend of minced beef, pork, sparking water and onions. The full recipe is presented here and I hope you enjoy this classic Serbian version of: Pljeskavica.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Pljeskavica (пљескавица) is a Serbian national dish also known as the Serbian hamburger, is a flat, round patty made from minced beef, pork, and veal, or a combination of the three, with the addition of selected seasonings such as paprika, salt and pepper, and in some cases, finely minced onions and garlic.
Traditionally, once cooked, the meat is then placed inside a thick flatbread called lepinje, which is as equally important as the meat - it should not be too dry, cold, nor crumbly, but moist, springy, and warm. The perfect pljeskavica should be juicy, perfectly spiced, and preferably topped with kajmak — a rich, clotted, slightly salty, local cream cheese.
Ingredients:
500g minced beef
500g minced pork
2 tsp salt
1 tsp sweet paprika
½ tsp ground black pepper
120ml sparkling water
2 tbsp Olive oil
2 medium onions, finely chopped
vegetable oil, for frying
For the burger assembly:
4 lepinje flatbreads (or substitute pita bread pockets) Ajvar (Aubergine and Pepper Dip)
Kajmak (salted cream cheese)
onions
pickles
Method:
Combine the minced beef, pork, salt, sweet paprika, black pepper and sparking water in a bowl. Mix the ingredients together with your hands until thoroughly combined.
Bring the meat mixture together then brush the surface with olive oil (this will help it retain moisture) then cover the bowl with clingfilm and refrigerate for at least 2 hours (but preferably over night).
When ready to cook, remove the meat from the refrigerator then add the onions and mix in with your hands. Divide into four equal pieces then shape into balls before using your hands to pound into a thin but very large patty (you're aiming for about 16cm in diameter).
Barbecue, grill or fry the shaped patties for about 3–4 minutes per side.
Warm your breads (either lepinje or pita breads), split open then spread the cooked meat patties with avjar and kadmak, pop into the bread then add onions and pickles (if desired).
