||This article includes a list of references, related reading or external links, but its sources remain unclear because it lacks inline citations. (February 2013)|
|Place of origin||Serbia|
|Region or state||the Balkans (southeastern Europe)|
|Main ingredient(s)||Two or more of beef, lamb, pork, veal; onions|
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.
See also 
- Media related to Pljeskavica at Wikimedia Commons