Leskovački roštilj

Leskovački roštilj refers to a traditional method of grilling meat which is considered the highest form of barbecue art in Serbia and beyond. Hailing from Leskovac, the technique, according to local belief, is thought to have been brought over from the Caucasus via Turkey, Greece, and Macedonia hundreds of years ago. Although the exact preparation of the meat remains a secret known only to Leskovac barbecue masters, what is generally known is that the ground mixture traditionally consists of beef that is chopped, ground (first coarsely and then finely), seasoned, and allowed to sit for at least 48 hours before cooking. Apart from the meat, the ground mixture also typically contains chopped onions and ground pepper. Leskovac grilling method calls for cooking the meat on a grill over glowing coals, a process that produces juicy flesh with a pleasant, smoky fragrance. Although beef is the most traditional choice, pork and chicken specialties are also featured on a Leskovac grill. The traditional meat specialties that go on the Leskovac grill include pljeskavica (a Serbian-style burger or meat patty), ćevapi (small skinless sausages, similar to kebabs), mućkalica (mixed meat dish), smoked sausages, uštipci (meatballs), vešalica (pork steak in lambrequin), and skewered meat, among others. Leskovac barbecue is not just a cooking technique but an essential part of local and national cuisine, tradition, and culture. This barbecue style has become internationally known over the years, and nowadays, restaurants serving Leskovac-style barbecue specialties can be found in numerous countries in Europe, USA, and Australia. To honor Leskovac barbecue, a barbecue festival called Roštiljijada is held annually in Leskovac in September. As of November 1, 2018, Leskovac barbecue has officially become a protected regional brand in Serbia.