Many vacationers know this burger from the Balkans, which you get with ajvar and rice or fries. We thank you for having our original recipe for Pljeskavica, which is also available in authentic and delicious form. We follow the Serbian recipe without sheep cheese, but with lots of spices. Our minced meat is delivered directly to the butcher, as it must be coarse (max 5-6 mm!!!). It consists of two parts, one part mutton and one part pork. The meat should be lean (neck, shoulder, and belly are my favorites).
Especially in Serbia, Pljeskavica is considered a national shrine, and being described as a burger does the traditional meat dish wrong. Why does every beef patty have to be a burger? Meatball buns aren’t hamburgers either… and neither are Pljeskavitsa, to be exact!
Authentic Balkan cuisine has many relatives
In addition to Turkish and Greek, the countries of the Mediterranean cuisine characterize the cuisine of the Balkans and thus the Serbian cuisine. Especially in rural areas outside the tourist centers, you can find interesting cuisine full of variety and specialties. Here are three dishes:
Pljeskavica is a popular lunch spot for adults and children. Traditionally, it is served with bread, cream (a type of cream cheese), lettuce and onion. Feasts often include the popular Juvek rice and of course homemade Ajwar. If you want to remember your last vacation in the Balkans, for example in Croatia or Serbia, our recipes now have everything you need. By the way, fries always work as a side dish and a dollop of melted cheese on top…
A hamburger classic from the Balkans: Holy Pljeskavitsa
Pljeskavica is not only the unofficial national dish of Serbia. Spicy food is popular in the Balkans.
First, mix the meat well. Then finely chop the onion. Chop the garlic and add to the meat. Mix all the other ingredients well with the meat and breadcrumbs. Make sure the mass is not too wet here. If necessary, add another 1-2 tablespoons of flour. Leave everything in the fridge for 60 minutes (overnight is better!).
Form the mixture into four balls. Flatten them (about 1.5-2 cm thick) with a greased flat plate.
The original Pljeskavica is grilled. To do this, heat the grill and pljeskavica oil. Grill for 5-6 minutes on both sides. Alternatively, they also work on the pan, but one after the other for reasons of space. Keep the first ones warm in the oven.
Just before serving, sprinkle coarse salt on the plate and serve with a side dish… Ajvar is the best!