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

Serving Size: 4

Approximate Time

Prep 30 min

Cook 10 min

Additional 45 min

Total 1 hr 25 min

Ingredients

- 1 lb (454 g) ground beef, 80/20
- 8 oz (225 g) ground lamb
- 1 tsp (5 ml) kosher salt
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1 tsp (5 ml) baking soda
- 2 cloves garlic, minced (about 6 g)
- 2 tbsp (30 ml) cold water
- 1 tbsp (15 ml) vegetable oil for the grill or pan
- 4 flatbreads (somun or lepinja)
- 1 medium onion, approx. 8 oz (225 g), thinly sliced
- 1/2 cup (120 g) ajvar (roasted pepper relish) for serving

Instructions

1. In a large bowl combine ground beef and ground lamb, salt, pepper, baking soda, and minced garlic. Mix gently until evenly combined; avoid overworking the meat.
2. Add 2 tablespoons (30 ml) cold water and mix just to incorporate; cover and refrigerate the mixture for 30–60 minutes to let flavors meld and to firm up.
3. With slightly wet hands, form the mixture into small finger-shaped sausages about 2 inches (5 cm) long and 1/2 inch (1.5 cm) thick; rest them on a tray and chilled for 15 minutes if the mixture softened.
4. Preheat a grill or heavy skillet to medium-high and brush the surface with 1 tablespoon (15 ml) vegetable oil. Grill the ćevapi, turning occasionally, until well browned and cooked through, about 8–10 minutes total depending on thickness.
5. Warm flatbreads briefly on the grill or in the oven. Assemble by placing 3–4 ćevapi in each flatbread, top with sliced raw onion and a spoonful of ajvar, and serve immediately.