Things to know about Leskovacka Pljeskavica Recipe
Pljeskavica is a Serbian grilled dish made out of spiced pork and beef meat. This is one of the national dishes in Serbia that is very branded so now you can find fast food places in Germany, Austria, and other parts of Central Europe with a large Serbian population in them. To make a good patty from Leskovac it is important to have several things in mind. The real patty is only made out of natural ingredients so there are no additives. Even salt is a very minimal ingredient. There shouldn’t be any water or baking soda. The best meat to use is beef with a little bit of pork. The meat should be a little bit fatter. In restaurants in Leskovac, the patty is made by grounding the meat yourself. That means to find the meat from the upper body of a cow and a pig and ground it a little bigger than it should be. Leave it in a cool place (0°C/32°F) to rest overnight then ground it again with a smaller blade. Then after it is made, it should rest again for some time before grilling. The grill temperature should be 160°C/320°F and the patty should weigh about 180-200g. At home, you can make it with store-bought mixed meat. The Pljeskavica should be put in Lepinja (pita bread) with grilled onions, tomatoes, and Urnebes salad.
Mouthwatering Serbian Traditional Burger Patty from Leskovac. Authentic Recipe of Leskovacka Pljeskavica.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 300 grams (10.58 oz) Ground (Minced) Beef
- 700 grams (1.54 lb) Ground (Minced) Pork
- 100 grams (3.53 oz) Onion
- 2 units Chilli Pepper
- 1 clove Garlic
- 2 tsp Salt
- 2 tsp Ground Black Pepper
- 100 grams (3.53 oz) Butter Melted
- 2 units Bay Leaf Crushed
- In a bowl, mix the meat with the minced onions, chopped chili peppers, salt, pepper, minced garlic, and bay leaves until the meat falls from the hand.
- Leave the meat for 20-25 minutes to marinate.
- Make 1cm (0.39inch) balls flatten them then brush them with melted butter.
- Grill the patty until it is golden (about 6 mins on each side).
Serve with lepinja and urnebes salad.
— Specific Atributes of This Recipe:
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