Serbian giant meat patty (Pljeskavica)

1. Grate the onion very finely, squeeze out the juice and put it in a bowl with both kinds of minced meat, the crushed garlic, paprika, salt and pepper.

2. Add about 3 tablespoons of cold water and knead vigorously for 4-5 minutes, then cover and chill for 1 hour.

3. Divide the mixture into 4 and, with wet hands or between two sheets of film, press each portion into a large flat patty about 1 cm thick and 18-20 cm across.

4. Cook on a hot grill or in a griddle pan for 4-5 minutes per side, turning only once so they stay juicy.

5. Warm the flatbreads next to the meat and fold a pljeskavica into each one.

6. Spread with kajmak and scatter generously with thin red onion rings; serve with ajvar and chips.

Tip: For the 'gurmanska' version, mix finely chopped ham and grated cheese into the meat. Instead of kajmak, a mix of mascarpone and soured cream with a pinch of salt works well.