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Serbian cuisine

Pljeskavica (Balkan grilled patty)

A large thin grilled patty served in lepinja bread with onion and kajmak.

Well-cooked hot dish

Pljeskavica (Balkan grilled patty)SERBIAN CUISINE
Pljeskavica (Balkan grilled patty) — Serbian cuisine. Photograph of the dish.

Ingredients

  • minced beef and pork
  • onion
  • salt
  • pepper
  • lepinja bread
  • kajmak
  • ajvar

How it is prepared

The mince is shaped into a wide flat round and grilled on both sides.

Food safety with low immunity

  • Minced meat and dishes made from it must always be fully cooked — including the middle.
  • Use only pasteurised milk, yoghurt, cream and cheese.
  • Instead of street food or dishes that have stood on a buffet for a long time, choose a freshly cooked hot portion.

How to prepare it during treatment

The centre must be fully cooked (71 °C). Kajmak is often unpasteurised — skip it during neutropenia; use roasted peppers instead of raw onion. Better made fresh at home than from a kiosk.

Your diet during treatment is agreed with your doctor. Sample 7-day menu for the treatment period →

Storage

Refrigerate grilled meat within 2 hours and eat within 1–2 days. Keep raw and cooked meat in separate containers.

Reheating

In a pan, oven or microwave until the centre is steaming hot, not just warm.

Symptoms it may suit

  • Low appetite. Gives a lot of energy and protein in a small portion — can help when appetite is low.
  • Weight loss. Energy-dense and easy to enrich (oil, cheese, yoghurt) — can help with weight loss.

These are general observations: what suits you can change from day to day.

Treatment phases

  • Before treatmentmay suit
  • During a coursemay suit
  • Low counts (neutropenia)Freshly cooked and hotmay suit
  • Between coursesmay suit
  • After treatmentmay suit

Phase notes are general. During low counts, follow only your care team’s food rules.

If you have other conditions

  • Heart disease, Obesity, Liver disease, Stomach and gut. Can be fatty. With heart, liver or digestive disease, or excess weight, discuss fat content and portions with your team.
  • High blood pressure, Heart disease, Kidney disease. Often salty (stock, salty cheese, sausage, pickles). With high blood pressure, heart or kidney disease, discuss salt limits with your team.
  • Kidney disease, Liver disease. Rich in protein. With kidney or liver disease, protein amounts are set individually — discuss with your team.

Nutrition (per 100 g)

Nutrition figures from a reliable source have not been added for this dish yet.

More from this cuisine

Serbia: food database →

Related topics

Food safetyNeutropenic diet (low-microbial diet)PasteurisedCore cooking temperatureLeftoversCross-contamination

Sources

  1. Centers for Disease Control and Prevention (CDC). Safer Food Choices for People With Weakened Immune Systems
  2. FoodSafety.gov (U.S. HHS). Cook to a Safe Minimum Internal Temperature
  3. USDA Food Safety and Inspection Service. Leftovers and Food Safety
  4. U.S. Food and Drug Administration (FDA). Food Safety for Older Adults and People with Cancer, Diabetes, HIV/AIDS, Organ Transplants, and Autoimmune Diseases
  5. Food Standards Agency (UK). Chilling
  6. World Health Organization (WHO). Five keys to safer food manual
  7. Memorial Sloan Kettering Cancer Center. Food Safety During Cancer Treatment
  8. National Cancer Institute (NCI). Eating Hints: Before, during, and after Cancer Treatment
  9. BMJ Supportive & Palliative Care, 2019. Neutropenic diets to prevent cancer infections: updated systematic review and meta-analysis
  10. U.S. Department of Agriculture (USDA). FoodData Central — Food and Nutrient Database for Dietary Studies (FNDDS)
Medical disclaimerThis information is for educational purposes only and does not replace medical advice.

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