Pljeskavica

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a large bowl, combine the ground beef, ground pork, grated yellow onion, minced garlic, paprika, black pepper, and salt.

   Ca. 3 min.

   Kokkens note: Ensure all ingredients are well distributed for consistent flavor.

2. 2

   Dissolve the baking soda in the water and add it to the meat mixture. This helps tenderize the patties.

   Ca. 1 min.

   Kokkens note: Do not skip the baking soda, it's key for the traditional texture.

3. 3

   Mix all ingredients thoroughly by hand for about 5 minutes until the mixture is well combined and slightly sticky.

   Ca. 5 min.

   Kokkens note: Overmixing can make the patties tough, but ensure everything is just combined.

4. 4

   Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to meld.

   Ca. 1 t.

   Kokkens note: The longer the rest, the more flavorful and cohesive your patties will be.

5. 5

   Divide the meat mixture into 4 equal portions and shape each into a flat, round patty, about 1.5 cm thick and 10-12 cm in diameter.

   Ca. 5 min.

   Kokkens note: Wet your hands slightly to prevent sticking while forming the patties.

6. 6

   Heat the oil in a large skillet or on a grill pan over medium-high heat.

   Ca. 2 min.

   Kokkens note: If grilling, ensure your grill grates are clean and oiled to prevent sticking.

7. 7

   Cook the pljeskavica patties for 5-7 minutes per side, until deeply browned and cooked through.

   Ca. 14 min.

   Kokkens note: Adjust cooking time based on thickness and desired doneness. The internal temperature should reach 71°C (160°F).

8. 8

   Serve hot, typically in a lepinja (Balkan flatbread) with chopped onions, ajvar, and kajmak.

   Kokkens note: Experiment with your favorite toppings and sauces.