Montenegrin Smoky Pljeskavica

Background and History

Pljeskavica is a traditional Balkan dish that has been enjoyed by many across the region for centuries. Originating from Serbia, this dish has become popular in Montenegro as well, where it is known for its distinct smoky flavor. The word 'pljeskavica' means to clap in Serbian, referring to the method of making the patty by clapping the ground meat between your palms. This dish is typically made with a mix of meats, including beef, lamb, and sometimes pork, and is often seasoned with a variety of spices that give it its unique taste. The smoky version of pljeskavica became a Montenegrin staple due to the country's access to smoked woods and traditional grilling techniques that emphasize deep, rich flavors.

Ingredients

• Ground Beef - 500g
• Ground Lamb - 300g
• Smoked Paprika - 2 tsp
• Onion - 1 large, finely chopped
• Garlic - 3 cloves, minced
• Salt - 1 tsp
• Black Pepper - 1/2 tsp
• Cayenne Pepper - 1/4 tsp
• Bread Crumbs - 1/2 cup
• Egg - 1
• Olive Oil - For grilling
• Smoked Cheese - Optional, for topping

Preparation

1. In a large bowl, combine the ground beef and ground lamb.
2. Add the smoked paprika, onion, garlic, salt, black pepper, and cayenne pepper to the meat mixture.
3. Mix in the bread crumbs and egg, and blend until all ingredients are thoroughly combined.
4. Divide the mixture into equal portions and shape them into large, circular patties about 1 inch thick.

Cooking Process

1. Preheat the grill to a medium-high heat and brush with olive oil to prevent sticking.
2. Place the pljeskavica patties on the grill and cook for about 5-6 minutes on each side, or until the internal temperature reaches a safe point for consumption. Consider setting a cooking timer.
3. If desired, place a slice of smoked cheese on top of each patty during the last 2 minutes of grilling to allow it to melt.
4. Remove the patties from the grill and let them rest for a few minutes before serving.

How to Enjoy

Montenegrin Smoky Pljeskavica is best enjoyed fresh off the grill. Traditionally, it can be served in a flatbread accompanied by fresh onion slices, tomato slices, and a dollop of kajmak, a type of dairy spread common in the Balkans. You can also pair it with ajvar, a pepper-based condiment, to enhance the smoky flavor. A side of potato wedges or a simple green salad offers a refreshing balance to the richness of the meat. This dish pairs well with a light red wine or a cold beer, catering to a casual dining experience that embodies the Mediterranean lifestyle.