Cevapi recipe

Hand-rolled minced meat fingers, loosened with baking soda and garlic water, grilled hard and eaten inside a flatbread with raw onion and kajmak.

1 day and 1 hourmedium12 ingredients

Ingredients

• 700 g ground beef
• 300 g ground lamb
• 4 clove garlic
• 1 tsp baking soda
• 100 ml sparkling water
• 1 tsp paprika
• 2 tsp salt
• 1 tsp black pepper
• 4 lepinja flatbread
• 1 onion
• 100 g kajmak
• 100 g ajvar

How to make Cevapi

1. Crush 4 garlic cloves into 100 ml of cold sparkling water, leave 30 minutes, then strain. The garlic goes into the meat as water, never chopped.
2. Mix 300 g of ground beef with 300 g of ground lamb, 2 tsp of salt, 1 tsp of black pepper, 1 tsp of paprika and 1 tsp of baking soda, then work in the garlic water.
3. Knead by hand for 10 minutes, until the mix turns sticky and clings to your palm.
4. Press it tightly into a container, cover and refrigerate 24 hours. This rest is what gives cevapi their springy bite.
5. Roll fingers about 8 cm long and 2 cm thick. Do not add raw onion to the mixture, it releases water and the cevapi fall apart.
6. Grill over high direct heat 8 to 10 minutes, turning, until crusted outside and still juicy inside.
7. Serve 5 to 10 per person tucked inside a warm lepinja, with a pile of raw chopped onion, kajmak and ajvar on the side.

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