Pljeskavica with sheep cheese
Ingredients
• 500 g beef
(neck or shoulder), freshly minced
• 500 g lamb
(neck or shoulder), freshly minced
• 2 onions, grated
• 3 garlic cloves, pressed
• 2 eggs
• 1 tbsp oregano
• 2 tsp cumin
• 250 g feta from sheep’s milk
• Salt
• Pepper
• 1-2 red chili peppers, chopped
preparation
Put the minced meat in a bowl, add the onions, garlic, egg and spices and mix everything well with your hands. Cover and leave to rest in the fridge for at least 4 hours. Drain the feta and break it into small pieces.
Form the minced meat into flat meatballs with slightly moistened hands and press them flat. Place a few pieces of cheese on half of the meatballs and place the remaining meatballs on top as a lid. Press the edges of each pljeskavica firmly together; each piece should not be higher than 2 cm.
Prepare the grill for direct grilling and preheat to 250 – 280 °C. Grill the pljeskavica on each side for about 3 – 5 minutes. Serve with salad, kajmak, ajvar, somuni and/or chips.
FIRE&FOOD Issue 1-2019
