Meat
Leskovački roštilj (Leskovac grill)
Serbian grilled meats from the Leskovac region, made from spiced minced meat shaped by hand, then cooked over embers. They are juicy inside, crisp outside, and are eaten as a shared dish.
Ingredients
Ingredients
Spices & seasoning
Optional extras
On the side
Instructions
- Mix the minced meat with the crushed garlic, grated onion, paprika, chilli, cumin, pepper and salt.
- Add the bicarbonate, egg and ice-cold water, then knead for 3 minutes until you have a smooth, even mixture.
- Let the mixture rest for 30 minutes in the fridge so the flavours blend.
- With damp hands, shape small oval sausages about 8 cm long, without squeezing them too tightly.
- Get a fire of hot embers going or a barbecue on high, then lay the sausages out and grill them for 12 to 15 minutes, turning them often.
- Serve hot with kajmak, raw onions and white bread.
Variations and tips
Pan version. Without a barbecue, brown the rolls in a very hot pan with a drizzle of oil for 10 minutes, turning them.
With what you can find here. If kajmak is hard to find, replace it with thick crème fraîche mixed with a pinch of salt and a little fresh cheese.
More ideas
Serbia
Serbia
Serbia
Serbia
Serbia
Serbia
Serbia
Serbia
Original Ecomely recipe.