Smoky Pljeskavica with Kajmak and Ajvar

⏱ 50 min · Serves 4

The Balkan grill classic: a wide, juicy patty of beef and pork spiked with paprika, garlic and soda water for lightness, charred fast over high heat and served in warm lepinja with cool kajmak-style cream, sweet red pepper ajvar and raw onion. Big, smoky and wildly satisfying.

Per serving: 812 kcal · 48.0g protein · 48.0g carbs · 46.0g fat

Ingredients

• 400g beef mince (15% fat)
• 300g pork mince
• 1 small onion, very finely grated
• 3 garlic cloves, crushed
• 2 tsp sweet paprika
• 1/2 tsp hot paprika or cayenne
• 1 tsp bicarbonate of soda
• 1.5 tsp fine salt
• 1 tsp coarsely ground black pepper
• 100ml sparkling water, chilled
• 1 tbsp neutral oil, for the grill
• 4 lepinja or thick flatbreads/pitta
• 150g kajmak (or 100g cream cheese beaten with 50g clotted cream and a pinch of salt)
• 150g ajvar (red pepper relish)
• 1 red onion, thinly sliced
• Small handful flat-leaf parsley, chopped
• Pickled chillies, to serve

Method

1. Put both minces in a bowl with the grated onion, garlic, both paprikas, bicarbonate of soda, salt and pepper. Mix with your hands for 3-4 minutes until sticky and paste-like.
2. Add the sparkling water a splash at a time, kneading it in until the mix is soft and smooth. Cover and chill at least 30 minutes (overnight is better).
3. Divide into 4. With wet hands, flatten each portion between two sheets of baking paper into a thin patty about 18cm wide and 1cm thick. Keep cold until cooking.
4. Heat a barbecue to high or a heavy griddle pan until smoking. Brush lightly with oil.
5. Grill the pljeskavica 3-4 minutes on the first side without moving, until deeply charred, then flip and cook 2-3 minutes more. They should be just cooked through and springy.
6. Warm the lepinja on the grill for 30 seconds a side, then split and spread the inside with kajmak so it melts.
7. Sit a patty in each bread, spoon over ajvar, pile on red onion and parsley, and serve with pickled chillies.