Balkan cutlet pljeskavica
4 servings
30 minutes
Balkan pljeskavica is a symbol of Serbian cuisine rooted in the traditions of shepherds and hunters. It is made from a mix of beef cuts with added kidney fat for juiciness and rich flavor. Spices and garlic powder enhance the aroma, making it spicy and flavorful. It is grilled to create a crispy crust outside and tender texture inside. This dish is typically served with potatoes and meat sauces that enhance its richness. In Serbia, pljeskavica is associated with friendly gatherings, the aroma of grilled meat outdoors, and genuine hospitality. It is enjoyed both in restaurants and home kitchens, savoring the richness of flavors and deep culinary traditions of the Balkans.
1
Make minced meat from meat.
- Beef chuck (shoulder): 300 g
- Suet (kidney fat): 100 ml
- Beef ribs: 200 g
- Beef neck: 150 g
2
Divide the minced meat into parts of about 250 grams. One part will make one pljeskavica.
3
Add chopped onion and spices to the separated part and mix.
- Salt: 20 g
- Ground black pepper: 6 g
- Garlic powder: 20 g
4
Shape a flat patty the size of a dessert plate. Let it rest. Grill on both sides until cooked through.
5
Serve with potatoes and meat sauce.