A massive, juicy spiced meat patty of mixed beef and lamb, char-grilled and served in warm lepinja bread with kajmak, onions, and ajvar.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: wooden board
Garnishes: raw onion rings, ajvar, kajmak
Accompaniments: lepinja bread, urnebes salad
Instructions
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1
Combine beef, lamb, grated onion, garlic, salt, pepper, paprika, baking soda, and sparkling water. Mix well.
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2
Refrigerate mixture for at least 1 hour to allow flavors to meld.
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3
Shape into 4 large, flat patties about 1.5 cm thick and wider than the bread.
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4
Grill over high heat for 4-5 minutes per side until charred outside and juicy within.
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5
Serve in warm lepinja bread topped with kajmak, ajvar, and diced raw onions.
Did You Know?
The town of Leskovac holds an annual Rostiljijada (barbecue festival) where a record-breaking pljeskavica weighed over 60 kg.
Chef's Notes
Equipment Tips
- charcoal grill or grill pan
- mixing bowl
- spatula
Garnishing
raw onion rings, ajvar, kajmak
Accompaniments
lepinja bread, urnebes salad
The Story Behind Pljeskavica
Pljeskavica evolved in 19th-century Serbian towns as a local answer to grilled meat culture. Leskovac in southern Serbia became its spiritual home, perfecting the blend of meats and the open-flame technique that gives it its distinctive smoky crust.
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