|Place of origin:|
|Region or state:|
|the Balkans (southeastern Europe)|
|Two or more of beef, lamb, pork, veal; onions|
|Recipes at Wikibooks:|
|Media at Wikimedia Commons:|
Pljeskavica is eaten in Serbia, Bosnia and Herzegovina, Montenegro, and Republic of Macedonia, and can be found in Romania, Slovenia, Croatia and Bulgaria. Traditional pljeskavica is made from mixture of ground meats. Typically two or more out of lamb, pork, beef or veal grilled with onions and served hot on plate with side dishes (in Belgrade), as a hamburger or on fresh kajmak with a thick pita (lepinja) bread.
Recently, pljeskavica has gained popularity elsewhere in Europe and is served in few speciality fast food restaurants in Germany, Sweden, and Austria. It is often served with kajmak milk cream, ajvar sauce of peppers and urnebes mixed spicy sauce.
Leskovačka pljeskavica (pljeskavica from Leskovac) is one of the most famous types and is usually made of beef or pork, very spicy and served with onions. There are however, many other ways of serving it such as Šarska and Hajdučka. Šarska pleskavica is made of beef and stuffed with kashkaval cheese. Hajdučka pljeskavica is made of beef mixed with smoked pork meat.
- Pamela Goyan Kittler; Kathryn P. Sucher; Marcia Nahikian-Nelms (August 2011). Food and Culture, 6th ed.. Cengage Learning. p. 410. ISBN 978-0-538-73497-4. "Large, thin meat patties made from lamb and beef, known as pljeskavica, are considered the national dish of Serbia but are also a favorite with Bosnians and Croatians."
- Asne Seierstad (7 November 2006). With Their Backs to the World: Portraits from Serbia. Basic Books. p. 111. ISBN 978-0-7867-2243-3. "...pljeskavica – a flat cake of ground meat and spices."
- Laurence Mitchell (2005). Belgrade. Bradt Travel Guides. p. 114. ISBN 978-1-84162-145-6. "For the main course, the most popular meat dishes are pljeskavica (meat patties, usually a mixture of pork, beef and lamb, sprinkled with spices, then grilled...)"
- Media related to Pljeskavica at Wikimedia Commons