Recipes, Tips, and Guides

Pljeskavica, pronounced plee-yes-kah-vee-tsah, is Serbia’s answer to the burger. Except bigger. Spicier. Juicier. And much more likely to make you wonder why you’ve been treating ground meat so gently your whole life. The name comes from pljesak, meaning to clap your hands, because you literally slap the meat into shape before grilling. No patty press. No delicate little burger puck. You slap it back and forth until it becomes a wide, thin, glorious Balkan meat disc. This is

Grilled Ćevapi — The Heartbeat of the Balkan Grill If there's one dish that unites the Balkans over fire and smoke, it's ćevapi. No casing. No frills. Just a juicy blend of meats kissed by flame and served with pillowy flatbread, fresh onions, and a generous spoonful of ajvar. A hot grill. A cold beer. A plate of ćevapi shared with friends. That's the whole vibe. What You Need The meat (makes ~30 ćevapi): 1 lb ground beef ½ lb ground lamb ½ lb ground pork 4 cloves garlic (min