Entree: Bosnia and Herzegovina – Central Culinary Region – Hadžijski ćevap (Small hand-formed grilled seasoned minced-meat sausages served with flatbread and condiments)
Serving Size: 4
Approximate Time
Prep
25 min
Cook
8 min
Additional
1 hr 30 min
Total
2 hrs
Ingredients
- 1.5 lb (680 g) ground beef, 20% fat
- 1 lb (454 g) ground lamb
- 1 small onion, finely grated and squeezed to remove excess liquid (about 4 oz / 115 g)
- 2 tsp (10 g) fine sea salt
- 1 tsp (5 g) freshly ground black pepper
- 1 tsp (3 g) baking soda
- 1 tsp (5 g) sweet paprika
- 2 cloves garlic, minced
- 2 tbsp (30 ml) cold water
- 2 tbsp (30 ml) vegetable oil or lard for grilling
- 4–6 lepinja or somun flatbreads
- 1 medium raw onion, thinly sliced (about 6 oz / 170 g)
- 1/2 cup (120 g) ajvar or roasted red pepper relish
- 1/2 cup (120 g) kajmak or thick clotted cream (optional)
- Lemon wedges for serving
Instructions
1. In a large bowl combine the ground beef and ground lamb. Add the grated onion, salt, pepper, baking soda, paprika, minced garlic, and cold water.
2. Mix the meat mixture very thoroughly by hand for 3–5 minutes until the mixture is uniform and slightly tacky. Cover and refrigerate for at least 1 hour or up to overnight to allow flavors to meld.
3. Shape the chilled mixture into small finger-sized sausages about 2–3 inches (5–7 cm) long and 1/2 inch (1–1.5 cm) thick. Place on a tray and refrigerate 20–30 minutes to firm up.
4. Preheat a grill or heavy cast-iron skillet to medium-high and brush with oil. Brush the ćevapi lightly with oil before cooking.
5. Grill or sear the ćevapi for about 3–4 minutes per side, turning once, until well browned with slight charring at the edges and cooked through. Avoid over-pressing to keep them juicy.
6. Warm the lepinja or somun on the grill for 30–60 seconds per side until soft and lightly toasted.
7. Serve ćevapi tucked into warm flatbread with raw sliced onions, ajvar, kajmak, and lemon wedges. Traditionally eaten by tearing the bread, placing several ćevapi inside, and topping with condiments.
