Food

Pljeskavica (Cyrillic: Пљескавица) is a patty dish popular in the Balkan region of Southeastern Europe.

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.

Leskovačka pljeskavica (pljeskavica from Leskovac) is one of the most famous types in Serbia 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.

Recently, pljeskavica has gained popularity 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. 

Ćevapi or ćevapčići 

Ćevapi(pronounced  [tɕɛv̞ǎːpi])    is a grilled dish of minced meat, a type of kebab, found traditionally in the countries of southeastern Europe. They are considered a national dish in Bulgaria,Bosnia and Herzegovina^[1] and in Serbia.^[2][3][4] They are also common in Croatia, Montenegro, Slovenia, as well as in Republic of Macedonia, Romania, Czech Republic, Slovakia, Austria and the Italian provinces bordering Slovenia.

They are usually served of 5-10 pieces on a plate or in a flatbread (lepinje or somun), often with chopped onions, sour cream, kajmak, ajvar, cottage cheese, minced red pepper and salt. Serb ćevapčići are made of either beef, lamb or pork or mixed. Bosnian ćevapi are made from two types of minced beef meat, hand mixed and formed with a funnel, while formed ćevapi are grilled. Macedonian, Croatian, Bulgarian and Romanian varieties are often made of both pork and beef.

For the preparation of Bulgarian kebapcheta, a mix of pork and beef is typically used, many recipes involve only pork. The preferred spices are black pepper, cumin and salt. A single Bulgarian kebapche is much larger than a ćevapčić. As a consequence, whereas ćevapčići are eaten in portions of 5–10, a standard meal of kebapcheta consists of 1–3. A typical addition to a kebapche meal are french fries, often covered with grated sirene, and lyutenitsa. The expression "a three kebapcheta with sides" (тройка кебапчета с гарнитура, troyka kebapcheta s garnitura) is particularly well-known. The preferred drink to go with a kebapche is beer.


They taste like heaven OMG,you should 100% try it ! Mmm,I'm hungry now!I like to eat them with chope onion! :P