Pljeskavica with Kashkaval Calories

Pljeskavica with kashkaval is a cheese-filled variation of pljeskavica, a dish strongly associated with Serbian cuisine and the wider Balkans. The cheese-filled version appears in regional menus and recipes, so it is not tied to just one town.

Pljeskavica with kashkaval is made with seasoned ground meat, commonly beef or a regional meat blend. The exact blend varies by cook and location; the kashkaval is placed inside the patty before it is sealed and cooked.

Pljeskavica with kashkaval has melted cheese enclosed inside the meat patty, while regular pljeskavica is made without that filling. The cheese gives the filled version a soft, creamy center when the patty is cut open.

Pljeskavica with kashkaval uses kashkaval, a semi-hard yellow cheese common in the Balkans. Recipes may use a similar melting cheese instead, but a cheese that holds together before cooking and melts inside the patty works best.

Cook pljeskavica with kashkaval over moderate grill heat, turning it until the meat is fully cooked and the outside is browned. Avoid pressing or piercing the patty, which can squeeze out juices and let the melted cheese escape.

To keep the cheese inside pljeskavica with kashkaval, place it in the center of the meat and seal the edges completely, with no thin spots. Cook the patty gently and avoid puncturing it while turning.

No. Pljeskavica with kashkaval is a Balkan-style seasoned meat patty with cheese enclosed inside, whereas a cheeseburger usually has a slice of cheese placed on top of the cooked patty. The meat seasoning and serving traditions also differ.

Pljeskavica with kashkaval is often served in flatbread or as a plated main with onions, salad, and roasted vegetables. Ajvar, a Balkan pepper relish, is a traditional accompaniment; fries are another common option.

Refrigerate leftover pljeskavica with kashkaval promptly in a covered container. Reheat it until hot throughout before serving, and discard it if its smell or appearance has changed.