65 hours. Three grinds. One grill.

Pločica isn't fast food. It was never supposed to be.

We buy fresh beef and veal. We grind it ourselves, not at the butcher. Into the fridge. Next morning we grind again. Season once. Back into the fridge.

Midway through day three we grind a third time. That's the moment when the flavour creeps into every fibre, when the fat and protein bind, when the paprika moves inside instead of just sitting on the outside.

65 hours. Then we shape it by hand into pločice. Then onto the hot grill. It's no accident that it's easy to eat — the meat has rested, not gone raw.

"School-perfect execution," Plava Kamenica wrote. We call it: don't rush.