Ćevapi
Small grilled sausages of minced beef and lamb, served ten at a time in somun bread with raw onion and kajmak. Sarajevo’s are the most famous.
Ingredients
- 500 g minced beef
- 250 g minced lamb
- 2 garlic cloves
- 1/2 teaspoon of bicarbonate of soda
- Salt and pepper
- 4 flatbreads (thick pitta or somun)
- 1 raw onion, chopped
- Kajmak or thick soured cream
How to make it at home
- Mix the meats with the crushed garlic, bicarbonate of soda, salt and pepper, and knead well.
- Leave to rest in the fridge for at least 2 hours.
- Shape finger-thick cylinders about 7 cm long.
- Cook them on a very hot grill or griddle, turning, for about 8 minutes.
- Warm the bread on the griddle and serve ten ćevapi per bread with onion and kajmak.
The trick: Dip the bread in the griddle juices before filling it.