Imported from TikTok

Balkan Pljeskavica

Name: Balkan Pljeskavica
Prep time: 30 min
Total time: 30 min
Yield: 8 servings
Cuisine: Southeast Asian
Ingredients: 2 kg beef shoulder and neck (With some fat; ground through a meat grinder. The transcript initially mentions approximately 1 kg, but later clarifies that 2 kg of meat were used today.); 100 g beef fat (Extra and pure; the spoken quantity sounds like “ten dekar” and is unclear.); 2 onions (Peeled and grated; two onions are specified for 2 kg of meat.); 3 garlic cloves (Grate the cloves finely; the transcript says “a few.”); 2 EL salt (One tablespoon per kilogram of meat is specified.); 2 EL Goldaugen seasoning (Recommended as a substitute for Vegeta; per kilogram of meat. The composition is not specified.); ground black pepper (Quantity not specified.); hot paprika or ground pepperoni (Optional; only a small amount. Ground red paprika is mentioned as an alternative.); 2 EL baking soda (One tablespoon per kilogram of meat.)

Recipe by @mama_balkan @mama_balkan · TikTok

Imported by Nils Mohri on SeeMeCook

Traditional, heavily seasoned Balkan beef patties made from beef shoulder and neck. The mixture is combined with onion, garlic, and spices and, according to the source, kneaded for a long time.

8 servings30 minSoutheast Asian

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Ingredients

2 kg beef shoulder and neck (With some fat; ground through a meat grinder. The transcript initially mentions approximately 1 kg, but later clarifies that 2 kg of meat were used today.)
100 g beef fat (Extra and pure; the spoken quantity sounds like “ten dekar” and is unclear.)
2 onions (Peeled and grated; two onions are specified for 2 kg of meat.)
3 garlic cloves (Grate the cloves finely; the transcript says “a few.”)
2 EL salt (One tablespoon per kilogram of meat is specified.)
2 EL Goldaugen seasoning (Recommended as a substitute for Vegeta; per kilogram of meat. The composition is not specified.)
ground black pepper (Quantity not specified.)
hot paprika or ground pepperoni (Optional; only a small amount. Ground red paprika is mentioned as an alternative.)
2 EL baking soda (One tablespoon per kilogram of meat.)

Steps

1
Grind the beef shoulder and neck with some fat through a meat grinder. The speaker says she runs the meat through the machine twice.
2
Peel and grate the onions, catching the juice that is released.
3
Grate the garlic finely until it is almost puréed.
4
Add the grated onions and their juice, along with the grated garlic, to the ground meat.
5
Add the salt and Goldaugen seasoning. The speaker specifies one tablespoon of each per kilogram of meat.
6
Add the ground pepper and, if desired, a small amount of hot paprika or ground pepperoni. The heat is optional; ground red paprika may be used as an alternative.
7
Add the baking soda; one tablespoon per kilogram of meat is also specified.
8
Knead the entire meat mixture thoroughly by hand for about 10 minutes.

Notes

The transcript ends after kneading. The shaping, resting time, and cooking method for the pljeskavica are not described in the available sources. The exact quantity of the additionally purchased fat is unclear in the audio. Bones are briefly mentioned, but it is not explained how they are used in this recipe; they have therefore not been included.