Pljeskavica: Serbian Burgers

These are the SUPERSIZE burgers of supersize burgers, about the size of a salad plate. They come served on special large rolls/buns, called "lepinja" (pronounced as if, "lepeenyah," in Serbian, and they are sort of a flatbread. I bought some extra large rolls to make my "pljeskavica," which is pronounced as if, "pless-kah-veet-sah," but I wouldn't be surprised to find actual "lepinja" here in Cleveland in a couple of areas where fairly large numbers of Serbian and Croatian immigrants settled. Pljeskavica are somewhat spicy, but not terribly so, although you can spice up the meat with extra chili pepper flakes, and by using hot paprika.

Ingredients:

1 pound ground chuck
1 1/2 teaspoons baking soda
1 pound ground pork
3 tablespoons water
1/2 cup chopped onion
2 tablespoons Hungarian paprika, regular (sweet) or hot, your preference
2 teaspoons (or to taste) chili pepper flakes
1 teaspoon salt
1 teaspoon black pepper
large rolls/buns for serving (+ butter, paprika and chili flakes)

Knead the ingredients together. Cover and refrigerate for 4 or 5 hours, then take it from the refrigerator about 30 to 45 minutes prior to cooking. Form into patties 6 or 7 inches in diameter (or according to the rolls/buns you will use), and about 1/2 inch thick. Grill or fry the patties on a griddle or in a large skillet. Melt some butter in a skillet, add a little paprika and some chili flakes. Season the cut side of the top of each roll/bun by dipping into the butter mixture. If you have fried the burgers on a griddle or in a skillet, you can just gently dip the bun into the already seasoned meat drippings instead of melting the butter. Place each burger onto a roll/bun and serve with cheese or "kajmak" (Serbian/Croatia cheese spread)* and ajvar/ljutenica, ** or your favorite toppings.

* Here is the link to my recipe for "kajmak:" http://pontificating-randy.blogspot.com/2017/06/serbian-cheese-spread-kajmak.html

** Here is the link to my recipe for "ajvar/ljutenica:"  http://pontificating-randy.blogspot.com/2017/07/red-pepper-relish-serbian-croatian.html

1) Pljeskavice with just grilled red sweet peppers and with tomatoes and onion on the side  2) With ajvar/ljutenica  3) With kajmak and ajvar/ljutenica

WORD HISTORY:
Cravat-The distant origins of this word are uncertain, and its history is a bit shaky, but it goes back to transliterated Serbo-Croatian "Hrvat," which means "Croat" (where this came from is uncertain). During the 1600s some Croatian cavalry served in the French army as mercenaries. These Croatian troops wore a kind of scarf or cloth around there necks, which was called "cravate," by the French, a term which then spread to German, as "Krawatte," and to English, as "cravat," in the mid 1600s. There "seems" to be an alternate idea that the word originally was picked up by German as "Krawatte," and then spread to French. My German sources indicate the word came TO German FROM French; thus, my history above.

Red Pepper Relish: Serbian & Croatian Ajvar/Ljutenica

Ajvar, essentially pronounced as if "eye-var," and "ljutenica," pronounced as if, "loot-en-eetsa," are types of relish often used as condiments in Serbia, Croatia and in other parts of the Balkans. Recipes vary somewhat by region, but "ljutenica" is the spicy hot version of the relish in most areas. So you can make it mild or spicy hot, as you wish. It is used on sandwiches and burgers, as well as just spread onto slices of bread. When I was a kid, Serbia was often written as, "Servia," and Serbian was often written as, "Servian," but those variant spellings ceased decades ago; at least, to my knowledge. 

2 pounds roasted sweet red bell peppers, or store bought roasted peppers
1 small to medium roasted eggplant (aubergine), about 1/2 to 3/4 pound
1 medium ripe tomato, roughly chopped 
3 tablespoons olive oil
6 cloves garlic
1 tablespoon hot (or mild) Hungarian paprika
1 hot chili pepper 
2 tablespoon white vinegar
1 teaspoon salt
1/2  teaspoon black pepper
pinch or two of sugar

To roast the peppers and eggplant: heat the oven to 450 F. While the oven is heating up, wash and cut the peppers and eggplant in half. Remove the stems and seeds from the peppers. You can rub a little olive oil onto each, if you wish. Place the vegetables cut side down on a baking sheet lined with parchment paper or aluminum foil. Roast for about 25 to 30 minutes, until the skin on the peppers begins to blacken in spots (the eggplant skin will get a wrinkled look to it). Let the peppers cool a bit, then peel off the skin. You can scoop out the eggplant and toss the skin away, along with the pepper skins.
   
Put all ingredients into a food processor or blender and process until still a little chunky, although some make it into a smooth paste. Often used in the Balkans on burgers there called "pljeskavice." For that recipe, here is the link: http://pontificating-randy.blogspot.com/2017/07/pljeskavica-serbian-burgers.html

WORD HISTORY: 
Aubergine-There is some slight uncertainty about the history of this word, and its ultimate origin is not known, although a Dravidian language may be the source. ^ It goes back to transliterated Sanskrit "vatigagama," ^^ which meant "eggplant." This gave Persian "badingan/badengan," which was borrowed by Arabic ^^^ as transliterated "al-badinjan," and with the continued meaning "eggplant." Large parts of the Iberian Peninsula (Spain and Portugal) were conquered by the Arabic speaking Moors, from northwestern Africa, and this brought the word to the various languages/dialects of Iberia in sometimes slightly different forms. French borrowed the word as "alberge/albergen(?), "perhaps" from a form in Catalan, which then became "aubergine," and English borrowed the word in the very late 1700s, and it finally overtook the word "eggplant" in England and Britain, although "eggplant" remained as the main word, and still does, in the United States and, I believe, in Canada, although "aubergine" is likely used by French speaking Canadians. I dare say that quite a number of Americans would be at a loss if someone told them, "We just bought a nice aubergine." German, a close relative of English, used "eierpflanze" (egg/eggs plant), before borrowing "aubergine" from French in just the past century, although some southern dialects use "Melanzani," a borrowing from nearby Italian. The idea behind the naming of the produce as "eggplant" comes from the oval shaped white eggplant looking like eggs, and the name carried over to the purple color produce too.   

^ Dravidian is a language family of southern Asia, principally with languages spoken in the south of India. English belongs to the Indo European family of languages, and then the Germanic branch of Indo European.
  
^^ Sanskrit is an ancient language from the Indo-Iranian branch of Indo European; thus, it is related to English, although much further down the family tree. It is still in use to some degree, especially in India.

^^^ Arabic is from the Semitic languages, the most common of which are Arabic, Amharic, Hebrew and Tigrinya. Arabic and Hebrew are commonly known in much of Europe and North America, but Amharic is spoken in a large part of Ethiopia. Tigrinya is also spoken in parts of Ethiopia and Eritrea, another East African nation. 

Serbian Cheese Spread: Kajmak

This is sort of a quick version, not traditional. In the not too distant past, and even today in rural areas with cows, sheep or goats, raw milk was boiled and the cream was skimmed off to make homemade kajmak, which was not often commercially produced. This recipe substitutes other ingredients for the raw milk and thus cuts down on the more labor intensive traditional way. This is NOT a weight watcher's delight, but if you don't get carried away, it shouldn't hurt you. In times now gone by in many parts of the world, rich and fatty foods were seen as necessary to maintain or increase body weight, when much more physical labor was needed for many jobs.

This cheese is not only common in Serbia, but also in Croatia, Montenegro, Bosnia and other areas of the Balkans. In Serbo-Croatian the pronunciation is essentially like, "kai-muk," with the first part rhyming with "eye." It is often spread on bread, or used to top the common burgers of the region, called, "pljeskavice," pronounced as if, "pless-kah-veetsa." For the recipe for "Pljeskavice,: here is the link:  http://pontificating-randy.blogspot.com/2017/07/pljeskavica-serbian-burgers.html  I also have a posting for "creme fraiche," which is similar to sour cream, with a slight difference, but it is very easy to make, and you can find it in some supermarkets or dairy stores. For Clevelanders, it is available at one of the cheese/dairy stands at the West Side Market, although, at least, one of the other stands has it "around the holidays," as I was told.

1/2 pound feta cheese, rinsed
1 stick (4 ounces) butter
8 ounces creme fraiche or sour cream
pinch of salt (optional, if using salted butter, you won't need even a pinch of salt)

You can use a beater or food processor. Let the cheese and butter come to room temperature. Mix the feta and butter, then mix in the creme fraiche or sour cream. Mix until smooth.

WORD HISTORY:
Feta-The ultimate origin of this word is unknown, and in fact, its history is shaky, but it seems to go back to Latin "offa," which meant, "piece, chunk," the diminutive form of which was "offetta," meaning, "morsel, small piece." This passed into Italian as "fetta," meaning, "piece, slice," and Greek borrowed the word as transliterated "féta," circa 1600. English borrowed the word from Greek in the first part of the 1900s.