Serbian Pljeskavica with Sauce
5 servings
60 minutes
Serbian pljeskavica is the pride of Balkan cuisine, a delightful meat masterpiece infused with the spirit of tradition. It is made from a mixture of beef and pork mince, carefully mixed with sparkling water for tenderness and juiciness. After prolonged marination, the mince transforms into fluffy, aromatic patties that are grilled or pan-fried to create an appetizing crust. Pljeskavica is served with a side of fried potatoes and a spicy sauce made from roasted sweet peppers and feta cheese seasoned with garlic. This rich flavor ensemble makes the dish perfect for a cozy family dinner or lively gatherings. Classic Serbian pljeskavica is not just food; it's a true gastronomic celebration that awakens the appetite and immerses you in the Balkan atmosphere.
1
Mix both types of minced meat in a large bowl, adding salt, black pepper, and chili (I took just a pinch of chili).
- Ground veal: 250 g
- Minced pork: 250 g
- Salt: to taste
- Freshly ground black pepper: to taste
- Ground chili pepper: to taste
2
Pour sparkling water into the minced meat and start mixing it. When the mixture becomes smooth, compact it in the bowl, pressing out the air, and cover the surface with olive oil.
- Carbonated water: 100 ml
- Olive oil: 2 tablespoons
3
Cover the bowl with minced meat with a lid or film and place it in the refrigerator for at least a day (up to 48 hours is fine).
4
After a day, take the marinated minced meat out of the fridge. Cut the cheese into very small cubes. Chop the onion finely.
- Cheese: 100 g
- Onion: 1 head
5
Next, lightly grease the board with oil (or lay out plastic wrap), take a large handful of minced meat, form a ball, and then flatten it into a patty by transferring it from one hand to the other while patting it. The size of the patty is large; I made it slightly smaller than a tea saucer and about 1.5 cm thick.
6
Typically, pljeskavicas are grilled on a barbecue or cooked at home on a grill or large skillet. I used a large skillet, greasing it with a very small amount of vegetable oil (don't forget that we already greased the minced meat with olive oil).
- Olive oil: 2 tablespoons
7
As usual, we fry on both sides. Before your eyes, the pljeskavica will rise and puff up – that's the effect of mineral water, but you need to be careful as it evaporates and the fat splatters.
8
We place the ready pljeskavicas on plates and garnish with fried potatoes.
- Red sweet pepper: 1 piece
- Feta cheese: 200 g
- Garlic: 2 cloves
9
For the sauce, roast or fry sweet pepper in a pan, remove the skin (or part that comes off easily). Crumble feta with a fork, mix with pieces of pepper and garlic (I used a garlic press) and mash everything together with a fork or blender. The sauce is ready to serve, but for effect, you can form it into balls.