Pljeskavica with Djuvec rice

Ingredients for 4 servings:

• 350 g lean pork
• 350 g veal
• 2 m.-large onion(s), chopped
• 2 peppers, deseeded, green
• Salt
• pepper, black
• 2 tsp olive oil
• 5 onions
• 1 large can of tomatoes, peeled
• 3 large bell peppers, mixed, finely diced
• 2 tsp sugar
• 1 small can of tomato paste
• 2 tsp sweet paprika powder
• 2 bags of rice (long grain rice)

Instructions

Working time approx. 1 hour; Rest time approx. 15 hours; Total time approx. 16 hours

Mince the pork and veal through the fine disk of a meat grinder. Mix the mixture thoroughly with salt and the two chopped onions. Mince again. Knead in the remaining ingredients, such as chili pepper and pepper. Chill the thoroughly mixed stuffing for about 2 hours. Form the mixture into 1 cm thick, palm-sized flatbreads. Cover and refrigerate overnight. The next day, grill the pljeskavica on an oiled grill or in a griddle for 6-8 minutes on each side. Keep the crispy fried pljeskavica warm until the djuvec rice is ready. First, peel the onions, slice them into rings, and fry in hot oil until translucent or browned. Then add the diced bell peppers and fry briefly for about 5-10 minutes. Add the can of peeled tomatoes with their juices and simmer for another 10 minutes. In the meantime, cook 2 bags of long-grain rice until tender. Season the tomatoes and bell pepper pieces with salt, pepper, paprika powder, tomato paste, and sugar. Mix the cooked rice into the djuvec. Serve cold or warm with the pljeskavica and finely chopped onions.