Ćevapi (Bosnia and Herzogovnia)
Ćevapi, also known as ćevapčići, are small, flavourful sausages made of minced meat, typically served in flatbread (somun or lepinja) with chopped onions, sour cream, and sometimes ajvar (a roasted red pepper spread). For an authentic experience, cook the ćevapi over charcoal for a smoky flavour.
Huge thanks to Melina for helping me out! I’ll definitely be trying that bread recipe again.
Ingredients
- 1.5 kg beef (preferably neck or ribs)
- 0.5 kg lamb or veal (depends on the region)
- 4 cloves garlic
- 1/2 tsp salt
- 1/4 tsp bicarbonate of soda
Step 1
Boil the garlic in 100 ml of water, then add the garlic water to the meat.
Step 2
Finely mince the meat and salt it, then let it rest overnight.
Step 3
Mix in the bicarbonate of soda and shape the meat into ćevapi.
Step 4
Grill over an open flame and serve with somun (bread), fresh onion, and kajmak. Enjoy!