CEVAPI RECIPE – BOSNIAN FOOD – BALKANS GRILLED MEAT – Processed meat is Cevapcici, made from beef or lamb chops or a mixture of both. Mixed condiments, among others, onions, garlic, pepper, salt, and paprika powder, dough is formed and then meat roasted over charcoal and wood. Its shape is flat or oval-shaped occasional finger fingers.
Cevapi are small oval-shaped kebabs of lamb and beef served in a somun (Bosnian pita) with raw onion. The locals eat this for lunch, dinner or as a snack. The chef grilling meats and serves between five to ten individual kebabs on a platter with the sauce of sour cream. Every restaurant to cook and season in different ways, making every cevapi are slightly different. You can also find regional variations that use mutton or lamb.
- 750g quality minced beef
- 400g higher-welfare minced pork
- 1 small bulb of garlic, plus 4 cloves
- 2 teaspoons bicarbonate of soda
- 1 teaspoon sweet smoked paprika
- 1 large free-range egg
- 150ml sparkling water
- olive oil
- 6 red peppers
- 2 aubergines
- 1 bunch of fresh flat-leaf parsley
- 2 lemonsextra virgin olive oil
- 1 onion
- 6 flatbreads
- optional: pickled guindilla peppers
- sour cream
Place the minced beef and pork in a large bowl, then peel and crush in the 4 cloves of garlic. Sprinkle over the bicarbonate of soda and paprika, and season.
Crack in the egg and use your hands to scrunch everything together. Add as much of the sparkling water as you need to make a smooth, pliable mixture.
Divide the meat into 10 to 12 pieces and roll each one into a sausage shape, about 10cm long and 2cm thick.
Place the cevapi on an oiled baking tray, cover with clingfilm and chill in the fridge until needed.
For the ajvar, preheat the oven to 230ºC/450ºF/gas 8.
Place the whole peppers and aubergines on a large roasting tray along with the unpeeled garlic bulb and roast in the oven for 30 to 40 minutes, or until the veg skins are blackened, turning halfway through.
Place the charred peppers and aubergines in a bowl, cover with clingfilm and leave for 20 minutes, to steam off the skins. Once they’ve cooled slightly, pull off and discard the skins, seeds and stalks and chop the flesh on a board.
Squeeze out the garlic from 6 of the roasted cloves and add it to the veg along with most of the parsley, then chop it all together (if you have much roasted garlic leftover, stir it into softened butter and store in the fridge – it’s great for garlic bread!).
Keep chopping everything together, season with sea salt and black pepper, squeeze over the juice of 1 of the lemons and drizzle over a good lug of oil. Adjust the seasoning to taste, then set aside.
Finely chop the remaining parsley and tip into a bowl. Peel, finely chop and add the onion, squeeze over the juice from the remaining lemon, then mix together. Set aside.
Just before you’re ready to serve, warm your flatbreads in the oven, and preheat a griddle pan over a high heat.
Add the cevapi and griddle for 10 to 12 minutes, or until cooked through.
Spread some ajvar on top of the warm flatbreads, with a couple of cevapi and a guindilla pepper (if using) on top of each, a dollop of sour cream and the herby onions on the side.