Smoky Serbian Pljeskavica with Ajvar and Kajmak
A traditional Balkan meat patty with rich roasted flavors
A smoky Serbian dish featuring a grilled patty served with ajvar and creamy kajmak for a warm, satisfying meal.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Pljeskavica
For the Ajvar
For the Kajmak
Preparation
Preparing the Pljeskavica
Combine ingredients
In a bowl, combine ground beef, ground pork, onion, garlic, smoked paprika, salt, and pepper.
Mix ingredients
Mix thoroughly until well-blended.
Shape patties
Shape into four equally sized patties.
Preparing the Ajvar
Roast vegetables
Roast red peppers and eggplant over an open flame or in the oven until charred.
Peel and chop
Peel off the skin and remove seeds, then finely chop.
Mix seasonings
Mix chopped veggies with garlic, olive oil, salt, and pepper.
Preparing the Kajmak
Blend creams
Blend sour cream with clotted cream until smooth.
Season
Add salt to taste.
Chill
Refrigerate until ready to serve.
Cooking Process
Grilling the Pljeskavica
Heat your grill to medium-high then cook patties for about 5 minutes on each side or until the internal temperature reaches 75°C (165°F).
Melding Ajvar flavors
After preparation, let the flavors meld together in the fridge for at least 30 minutes before serving.
Storing Kajmak
It can be stored in the fridge up to 3 days ahead; the flavor deepens over time.
Plating & Serving
Smoky Serbian Pljeskavica with Ajvar and Kajmak
Smoky Serbian Pljeskavica with Ajvar and Kajmak
Plating & Serving
Serve the pljeskavica hot off the grill on a wooden board with a generous serving of ajvar and a dollop of kajmak on the side.