is a grilled dish consisting of a spiced meat patty mixture of pork, beef and lamb. It is one of the national dishes of Serbia and is very popular in the neighbouring Balkan and former Yugoslavian countries of Bosnia and Herzegovina, Croatia, and Montenegro. It is a main course served with onions, kajmak (milk cream), ajvar (relish), and urnebes (spicy cheese salad), either on plate with side dishes, or with lepinja (flatbread, as a type of hamburger). Recently, Pljeskavica has gained popularity elsewhere in Europe and is served in a few speciality fast food restaurants in Germany, Sweden, and Austria. Varieties include the “Leskovac Pljeskavica” (Leskovačka pljeskavica) very spicy with onions, “Šar Pljeskavica” (Šarska pljeskavica) stuffed with kačkavalj cheese, “Hajduk Pljeskavica” (Hajdučka pljeskavica) of beef mixed with smoked pork meat, and “Vranje Pljeskavica” (Vranjanska pljeskavica).
Pljeskavica Instructions :
Preparation couldn’t be easier. They can be cooked thawed or from the frozen state.
Broil plJeskavia on a charcoal grill or a preheated oven broiler rack coated with cooking spray 4-6 inches from flame, 4-6 minutes per side or until 160°F as measured by a food thermometer.
They can be pan fried in a large skillet coated with cooking spray over high heat for a total of about 8-9 minutes, turning frequently to brown all sides. Always cook to internal temperature of 160°F as measured by a food thermometer.