Pljeskavica – Biso CC BY 3.0


  • lamb,
  • beef,
  • pork,
  • veal
  • kaymak,
  • ajvar,
  • urnebes

How to make Pljeskavica

From Wikipedia, the free encyclopedia.
Pljeskavica (pronounced: plièscaviza; in Serbian, Пљескавица) is a trendy dish of the Balkan Peninsula, originating in Leskovac (Serbia). It is mainly eaten in the Western Balkan states (Serbia, Slovenia, Croatia, Bosnia and Herzegovina, Montenegro, Macedonia). It can also be found in Romania and Bulgaria or, more rarely, in some Balkan fast-food restaurants in Germany and Austria.
It is made with a mixture of meats (two or more lamb, beef, pork, and veal) grilled with onions. It is made from the same dough as ćevapčići. It can be served alone or with side dishes (as is often the case in Serbia) or even in a pita. It is usually topped with kaymak, ajvar, or urnebes.
The most famous one is leskovačka pljeskavica (Leskovac’s pljeskavica): usually made of beef or pork, it is served very spiced and with a side dish of onions. There are two other widespread versions: šarska pljeskavica (pljeskavica of Šar Mountains), made of beef stuffed with kashkaval (a cheese similar to caciocavallo), and hajdučka pljeskavica (pljeskavica of hajduk Mountains), made of meat mixed with smoked pork.

Regional Recipe from Friuli (Gorizia)

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at