Traditional Serbian Pljeskavica with Onion and Lepinja

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Knead the meats, salt, pepper, and paprika for 8 minutes while adding ice water gradually.

Ingredients quick view

500 g ground beef chuck

300 g ground pork shoulder

200 g ground lamb or additional beef

18 g fine salt

1 teaspoon black pepper

1 teaspoon sweet paprika

80 ml ice-cold water

1 large white onion, finely chopped, for serving

4 large lepinja breads

Ajvar and kajmak, optional

Ensure the beef is well mixed for a flavorful patty.

Let the patties rest for a couple of minutes after cooking to retain moisture.

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