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Pljeskavica HMKocht

Pljeskavica & Djuveč rice - pure Balkan enjoyment from the grill

If there is a barbecue somewhere, then you can learn something from the Balkans. There, barbecuing is not just a technique - it's a tradition. And the best thing? You hardly need any ingredients. Meat, onions, fire - that's often all you need.

Pljeskavica, the classic minced steak from Serbia, Croatia or Bosnia, comes without any frills. No egg, no bread, no breadcrumbs - just minced meat, grated onion, salt and pepper. The name comes from the South Slavic "pljeskati" - clapping your hands. And that's exactly what you do when forming the thin flatbreads.

Served with a spicy, vegetarian djuveč rice - with lots of sautéed vegetables, strained tomatoes, white wine and rice, cooked in the oven. Aromatic, hearty and full of Balkan flavor.

Preparation

Ingredients

For the pljeskavica (4 portions)

  • 800 g minced meat (mixed beef/pork)

  • 2 medium-sized onions (coarsely grated)

  • 5 tsp salt

  • 2.5 tsp pepper

  • 2 tsp oregano (optional)

  • 1 pinch of baking soda

  • A few splashes of soda water

  • Oil for the barbecue

For the Djuveč rice (4-6 portions)

  • 2 red onions

  • 4 garlic cloves

  • 2 red pointed peppers

  • 2 eggplants

  • 2 zucchinis

  • 2 large oxheart tomatoes (or normal tomatoes)

  • 2 green chili peppers (optional)

  • 1 sprig of rosemary

  • 2 tubs of rice (approx. 350 g, long grain or round grain)

  • 5 cups of vegetable stock (approx. 875 ml)

  • 200 ml passata (strained tomatoes)

  • 150-200 ml white wine or vermouth

  • approx. 200 ml olive oil

  • Salt, black pepper

  • Piment d'Espelette (or mild chili powder)

Preparation

Pljeskavica

  1. Coarsely grate the onions and mix directly with the cooled mince.

  2. Season with salt, pepper, oregano and baking soda, then knead with your hands for at least 5 minutes.

  3. Add a few splashes of soda water and mix well again.

  4. Leave the mixture to rest in the fridge for 2-3 hours.

  5. Shape into evenly thin patties (approx. 1 cm thick), press the edges well.

  6. Store on an oiled surface and cover with foil.

  7. Bring the grill to full heat. Grill the pljeskavica for approx. 90 seconds on each side, turning only once.

Djuveč rice

  1. Roughly dice the onions, garlic and remaining vegetables.

  2. In a large pan, sauté each type of vegetable separately in olive oil with a little salt:

    • Onions & garlic

    • Paprika & chili

    • Eggplants

    • Zucchini

  3. Return everything to the pan, add the diced tomatoes and sprig of rosemary and fry briefly.

  4. Deglaze with white wine or vermouth, add the passata, season and simmer for approx. 20 minutes.

  5. Stir in the rice, pour in the stock and mix well.

  6. Cover and cook in the oven at 180 °C for approx. 25 minutes.

Why you'll love this recipe

  • Two traditional dishes - reinterpreted

  • Simple ingredients, full of flavor

  • Pljeskavica is deliciously crispy on the outside and juicy on the inside

  • Djuveč rice is an aromatic vegetable bomb

  • Perfect for a barbecue or family meal

  • No flavor enhancers - all real!

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Ingredients

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