Entree: Bosnia and Herzegovina – Southern Culinary Region – Hadžijski ćevap (Grilled finger-shaped minced meat sausages traditionally served with flatbread and raw onions)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 12 min

Additional 1 hr

Total 1 hr 52 min

Ingredients

- 1 lb (454 g) ground beef
- 8 oz (227 g) ground lamb
- 1 small onion, about 3 oz (85 g), finely grated
- 3 cloves garlic, about 0.3 oz (9 g), minced
- 1 tsp (5 g) fine salt
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) sweet paprika
- 1/4 tsp (1 g) baking soda
- 1 tbsp (15 ml) ice cold water
- 2 tbsp (30 ml) neutral oil for brushing the grill
- 4 somun or pita breads (about 4 oz / 115 g each)
- 1 medium onion, about 4 oz (115 g), thinly sliced for serving
- Optional: 2 tbsp (30 g) ajvar or red pepper relish, for serving

Instructions

1. In a large bowl combine ground beef and ground lamb with grated onion, minced garlic, salt, pepper, paprika and baking soda. Mix gently by hand until uniformly combined but do not overwork the meat.
2. Add the ice cold water and mix briefly to help the mixture bind. Cover and refrigerate for at least 1 hour or up to overnight to let flavors meld and the mixture firm.
3. With damp hands, form the meat into finger-length sausages about 3 in (7–8 cm) long and 3/4 in (2 cm) thick. Place on a tray and refrigerate 20–30 minutes to set the shape.
4. Preheat a charcoal or gas grill to medium-high (or heat a cast-iron griddle). Brush the grill or griddle with oil. Grill the ćevapi, turning occasionally, until browned with slight char and cooked through, about 8–12 minutes total depending on thickness.
5. Warm somun or pita briefly on the grill. Serve 3–4 ćevapi per person inside warm bread, topped with sliced raw onion and ajvar if using.