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Ćevapi
Ћевапи: Sarajevo-style grilled mince fingers in somun bread
In Sarajevo's old Baščaršija bazaar, ćevabdžinicas grill ćevapi from morning till late night, serving them ten at a time stuffed into a puffy, griddle-warmed somun flatbread with raw onion and a spoon of kajmak. The little skinless fingers are made from beef (often mixed with lamb), seasoned with nothing more than salt, pepper, garlic and a little bicarbonate of soda, which gives them their bouncy bite. Belgrade and Banja Luka have their own versions, but the idea is the same: smoky meat, soft bread, sharp onion. People often over-season them with herbs and paprika; the Bosnian way is plain, letting the meat and charcoal speak. Chef's tip: chill the shaped ćevapi well before grilling and turn them only once or twice, so they keep a juicy centre and a crusty outside.
- Total time
- 40 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the ćevapi
To serve
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What you'll need
Spices & pantry
Fresh ingredients (4)
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Method
0/6 doneStep 1: Mix 1 ⅓ lb beef mince (about 20% fat), 7 oz lamb mince, 2 garlic cloves, 1 ½ tsp salt and 1 tsp ground black pepper. Dissolve ½ tsp bicarbonate of soda in ¼ cup sparkling or cold water, pour it in and knead for 5 minutes until the meat is sticky and holds together.
5 minStep 2: Cover and chill in the fridge for at least 2 hours, or overnight, so the flavours develop and the mixture firms.
120 minStep 3: With wet hands, shape into fingers about 8 cm long and 2 cm thick (about 30). Chill on a tray for 15 minutes.
15 minStep 4: Heat a charcoal grill or griddle pan until very hot and brush with 1 tbsp sunflower oil. Grill the ćevapi for 8–10 minutes, turning once or twice, until well browned and firm. Cut one open: there should be no pink, and the centre should reach 160°F.
10 minStep 5: In the last few minutes, split 4 somun or pitta breads and warm it on the grill, pressing the cut sides into the meat juices.
3 minStep 6: Tuck 5–8 ćevapi into each bread with a heap of 1 onion. Add 4 tbsp kajmak or thick sour cream and 4 tbsp ajvar (red pepper relish) if you like, and eat straight away.
Nutrition per serving
- Calories
- 640 kcal
- Protein
- 42 g
- Carbs
- 40 g
- Fat
- 34 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ćevapi take?
- About 40 minutes in total: 25 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of bicarbonate of soda?
- Baking powder, three times the amount (the bake may taste slightly different).
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