Entree: Montenegro – Southern Culinary Region – Cevapi (Grilled seasoned minced meat sausages traditionally served with flatbread and raw onions)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 12 min

Additional 1 hr 15 min

Total 1 hr 50 min

Ingredients

- 1 lb (454 g) ground beef
- 8 oz (227 g) ground lamb
- 1 small onion, finely grated, approx. 4 oz (115 g)
- 2 cloves (6 g) garlic, minced
- 1 tsp (5 ml) baking soda
- 1 tsp (5 ml) fine salt
- 1 tsp (5 ml) sweet paprika
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1/4 cup (60 ml) sparkling water
- 2 tbsp (30 ml) neutral oil for grilling
- 4 flatbreads (lepinja), approx. 60 g each
- 1 medium onion, thinly sliced for serving, approx. 150 g
- 1/2 cup (120 g) ajvar (roasted red pepper relish) for serving
- Lemon wedges for serving (optional)

Instructions

1. In a large bowl combine the ground beef and ground lamb with the grated onion, minced garlic, baking soda, salt, paprika, and pepper. Add the sparkling water and mix thoroughly by hand until mixture is cohesive and slightly sticky. Cover and refrigerate for at least 1 hour or up to overnight to let flavors meld.
2. With wet hands, shape the meat into small finger sausages about 3 inches (8 cm) long and 3/4 inch (2 cm) thick. Place on a tray and rest 15 minutes.
3. Heat a grill pan or outdoor grill over medium-high heat and brush with neutral oil. Grill the cevapi, turning every 2–3 minutes, until evenly charred and cooked through, about 8–10 minutes total. Internal temperature should reach about 160°F (71°C) for minced beef/lamb.
4. Warm the flatbreads briefly on the grill until pliable and slightly charred, about 1 minute per side.
5. Serve cevapi tucked into flatbread with sliced raw onion and a spoonful of ajvar. Offer lemon wedges for squeezing if desired.
6. Leftover cevapi keep refrigerated up to 2 days and reheat gently on a hot pan or under a broiler to re-char.