Pljeskavica - Пљескавица


Pljeskavica is a patty dish very popular in the Balkan region (Southeastern Europe).
Traditional pljeskavica is made from a mixture of ground meats. Typically two or more out of lamb, pork, beef or veal.
Some voices speak about NO PORK in pljeskavica and...that's the recipe I got  from a Serbian friend who often used to do this dish as a reward for himself. It is often served with kajmak milk cream, ajvar sauce of peppers and some kind of mixed spicy sauces .
Leskovačka pljeskavica (pljeskavica from Leskovac) is one of the most famous types in Serbia and is usually very spicied and served with onions.




Ingredients:
450gr ground beef chuck
450 gr ground lamb
4 cloves garlic, finely chopped
1/2 cup finely chopped onions(I used red onion)
1 1/2 teaspoons salt
1 tablespoon sweet or hot paprika(optional)
1 pinch ground cardamom
1 pinch ground nutmeg
1 pinch ground pepper


Fry onion in 1 or 2 tbs heated olive oil till become golden.
Then mix together with all the rest of the ingredients until all is well combined. Refrigerate over night .
Next day, heat the grill. 
With dampened hands, divide the mixture into small balls , then give them the shape of a hamburger.(I made it in such a manner because it was my daughter's wish and you know why she said that !)
Grill or fry pljeskavica till becomes brownish or till it's fried on both sides.
Serve with green onions or chopped raw onion or ajvar sauce pepperpogacha and Serbian potato salad 
Some Serbs place the patty on a pogacha... like an American hamburger !



Romanian version:

450 gr carne vita
450 gr carne miel
4 catei usturoi fin tocati
1/2 cana de ceapa fin tocata (ca pt.salata de icre)
1 1/2 l-te sare
1 l-ta boia dulce sau iute (optional)
1 priza de cardamom zdrobit
1 priza nucoara rasa
1 priza piper zdrobit
Prajeste ceapa in 1-2 l-ri de ulei de masline(incins) pina ceapa se aureste. Amesteca apoi totul cu restul ingredientelor. Potriveste totul de gust.
Da la rece peste noapte. Daca nu ai rabdare, lasa amestecul in frigider citeva ore.
A doua zi, modeleaza mingi din amestec, aplatizeaza-le si prajeste-le pe gril sau in tigaia antiaderenta.Cantitatea de ulei folosita la pasul asta trebuie sa fie mai mult simbolica.




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