It is the precursor of the hamburger. Its place of origin - southern Serbia and its capital - Leskovac.

Ingredients for four portions

600 g ground meat (1/2 veal, ½ pork), 2 slices of white flour bread, 1 red onion, 2 garlic, 1 egg, 1 hot pepper, 1 dl water, salt and pepper to taste, milk to dip the bread.


Soak the bread into milk so that it becomes completely soft, remove the crust, strain a bit and add meat, one egg, nicely chopped onion and garlic, other spices and water. Mix the ingredients well, cover with a foil and leave it for 4 hours.

Pljeskavicas are made by taking a meat ball, putting it on the foil and pressing it in order to make it thin. Grill it on a high temperature with a piece of bacon, 2 minutes per side. Use round flat bread - put it on the grilled side of pljeskavica (while the other side is being grilled), so that it can get warm and greasy. The slang word for pljeskavica is „pljesak“.