Pljeskavica in lepinja (flatbread), in Ada Ciganlija, Belgrade
Place of origin Serbia
Region or state the Balkans (southeastern Europe)
Creator Serbia
Serving temperature Hot
Main ingredients Two or more of beef, lamb, pork, veal; onions
Cookbook: Pljeskavica  Media: Pljeskavica

Pljeskavica (Serbian Cyrillic: пљескавица, pronounced [pʎɛ̂skaʋitsa]), a grilled dish of spiced meat patty mixture of pork, beef and lamb,[1] is a national dish of Serbia, also popular in Bosnia and Herzegovina and Croatia.[2] It is a main course[3] served with onions,[1] kajmak (milk cream), ajvar (relish), and urnebes (spicy cheese salad), either on plate with side dishes, or with lepinja (flatbread, as a type of hamburger[4]). Recently, Pljeskavica has gained popularity elsewhere in Europe and is served in a few speciality fast food restaurants in Germany, Sweden, and Austria. Varieties include the "Leskovac Pljeskavica" (Leskovačka pljeskavica) very spicy with onions, "Šar Pljeskavica" (Šarska pljeskavica) stuffed with kačkavalj cheese, "Hajduk Pljeskavica" (Hajdučka pljeskavica) of beef mixed with smoked pork meat, and "Vranje Pljeskavica" (Vranjanska pljeskavica).[5]

The Leskovac Pljeskavica is an official brand of Serbia.[6]

See also


  1. 1 2 Laurence Mitchell (2013). Serbia. Bradt Travel Guides. p. 83. ISBN 978-1-84162-463-1. For the main course, the most popular meat dishes are pljeskavica (meat patties, usually a mixture of pork, beef and lamb, sprinkled with spices, then grilled and served with onion)
  2. Pamela Goyan Kittler; Kathryn P. Sucher; Marcia Nahikian-Nelms (August 2011). Food and Culture, 6th ed. Cengage Learning. p. 410. ISBN 978-0-538-73497-4. Large, thin meat patties made from lamb and beef, known as pljeskavica, are considered a national dish of Serbia but are also a favorite with Bosnians and Croatians
  3. Martin Dunford; Jack Holland (1 March 1990). The Real guide: Yugoslavia. Prentice Hall. ISBN 978-0-13-783838-7. Meat dishes predominate for the main course, with the grilled pork, lamb, and beef dishes traditionally associated with Serbian cuisine widespread throughout the country, the ubiquitous pljeskavica and CevapCici joined by a host of other rich, ...
  4. Lila Perl (1974). The hamburger book: all about hamburgers and hamburger cookery. Seabury Press. ISBN 978-0-8164-3106-9. Even more hamburger-like is pljeskavica (plyes'-ka- vee-tsa), the same type of ground meat shaped into a very large flat patty and grilled. Pljeskavica may be eaten with thick chunks of firm-crusted Serbian bread, and always with raw onion ...
  5. Miodrag Raičević (1999). Slave: žitija, tropari, slavska i posna jela. Gramatik. p. 108. ВРАЊАНСКА ПЉЕСКАВИЦА 600 г свињског меса, 200 г црног лука, 200 г парадајза, 200 г зелене паприке, веза першуна, мало белог лука, бибер, со Месо самељите на машини за млевење меса, посолите и побиберите, измесити ...
  6. "Брендирана лесковачка пљескавица".
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