Meat
Ćevapi (ćevapčići)
Small grilled sausages of minced meat, typical of Bosnia and Herzegovina, Serbia and Croatia (Balkan cuisine). They have a soft, juicy texture and are eaten hot in flatbread with raw onion and kajmak.
Ingredients
Ingredients
Spices & seasoning
Optional extras
On the side
Instructions
- Peel the onion and garlic, then grate them finely over a bowl to collect their juice.
- Add the minced meat, baking soda, paprika, salt, pepper and cumin. Knead for 3 minutes until you get a smooth, sticky paste.
- Gradually work in the sparkling water while kneading, to make the mixture softer and lighter. Cover and refrigerate for 1 hour.
- Shape small rolls about 8 cm long and 2 cm thick, lightly wetting your hands.
- Grill the ćevapi on a hot grill or in a ridged pan for 8 to 10 minutes, turning regularly, until nicely browned.
- Warm the flatbreads for 30 seconds on each side in the clean pan.
- Serve the ćevapi in the bread with sliced onion, ajvar and tomatoes. Eat right away.
Variations and tips
All-beef version. Replace the lamb with an extra 250 g of beef for a more robust flavor.
With what you can find here. Replace the kajmak with thick crème fraîche mixed with a pinch of salt.
More ideas
French
Savoyard
Savoyard
American
Tex-Mex
French
North African
Spanish
Original Ecomely recipe.