Serbia / Main
UniTools
Ćevapi
Skinless minced-meat sausages over coals, with raw onion and somun flatbread.
Ingredients
ServingsOriginal: Serves 4
- Minced beef500 g
- Minced lamb300 g
- Minced pork200 g
- Garlic6 cloves
- Bicarbonate of soda1 tsp
- Iced water100 ml
- Sweet paprika1 tsp
- Onion to serve, finely chopped2
- Somun flatbreads4
- Kajmak or soured creamto taste
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Combine all three minces with the crushed garlic, bicarbonate, paprika, salt and pepper.
Work it by hand for ten minutes, adding the iced water a little at a time, until the mass turns tacky and even.
Press film onto the surface and refrigerate for at least twelve hours.
With wet hands roll sausages eight centimetres long and as thick as a thumb.
Grill over hot coals or on a griddle three minutes a side, turning once.
Split the warm somun, tuck the ćevapi inside and add a pile of raw onion and kajmak.
