Entree: Bosnia and Herzegovina – Northern Culinary Region – Ćevapi (Small grilled minced meat sausages traditionally served with flatbread and chopped raw onions)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 12 min

Additional 1 hr

Total 1 hr 30 min

Ingredients

- 1 lb (454 g) ground beef, 80/20
- 8 oz (227 g) ground lamb
- 1 small onion, finely grated, approx. 4 oz (115 g)
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 1/2 tsp (2.5 g) baking soda
- 2 tbsp (30 ml) sparkling water or cold water
- 1 tbsp (15 ml) vegetable oil for the grill
- 6 somun or pita flatbreads
- 1 medium onion, thinly sliced for serving, approx. 6 oz (170 g)
- 1/2 cup (120 g) kaymak or thick sour cream (optional)
- 1/4 cup (60 g) ajvar or red pepper relish (optional)

Instructions

1. In a large bowl combine ground beef and lamb with the grated onion, salt, pepper, and baking soda; add sparkling water and mix by hand until the mixture becomes sticky and homogeneous, about 3–5 minutes. Shape mixture into finger-sized sausages about 2–3 in (5–8 cm) long and 3/4 in (2 cm) thick; place on a tray, cover, and refrigerate at least 1 hour to firm.
2. Heat a grill or heavy skillet to medium-high and oil the grates lightly; grill ćevapi turning occasionally until evenly charred and cooked through, about 8–12 minutes total depending on thickness. Serve hot in somun or pita with sliced raw onion and a spoonful of kaymak or ajvar.