ReceptnaptárSpiced minced meat sausages in flatbread (ćevapčići)
Ćevapčići are the best-known grilled dish of the Balkans: small, seasoned fingers of minced meat served in flatbread with raw onion and ajvar. They are a national favourite in Bosnia, Serbia and Croatia alike, and every town swears by its own version. Bicarbonate of soda and thorough kneading give them their springy, juicy texture.
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Ingredients
Method
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- Put the mince in a bowl and add the crushed garlic, bicarbonate of soda, salt, pepper and paprika.
- Knead the mixture vigorously by hand for at least 5-6 minutes until it becomes sticky and springy - this gives ćevapčići their typical dense texture.
- Cover the bowl with cling film and refrigerate for at least 30 minutes, or even overnight, so the spices penetrate the meat and it firms up.
- With wet hands, shape the rested mixture into finger-thick sausages about 7-8 cm long - you need about 8-10 per serving.
- Heat a grill or ridged griddle pan until very hot - it's ready when a drop of water evaporates at once.
- Put the sausages on and cook for 8-10 minutes in total, turning every 2-3 minutes, until nicely browned on all sides and cooked through - they must not be pink inside.
- Meanwhile, warm the flatbreads in a dry pan or on the grill for 30-40 seconds per side.
- Put the finished ćevapčići in the warm flatbread and scatter over the onion rings.
- Serve the ajvar separately, or spoon it straight onto the meat before serving.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Knead the meat for at least 5 minutes, because this makes it springy and dense, and only then will it hold its shape on the grill.
- Do not skip the resting time, because this is when the bicarbonate of soda does its work and the spices penetrate the meat.
- The grill or pan must be very hot, because only then does the meat form a good crust and stay juicy inside.
Frequently asked questions
Why does it contain bicarbonate of soda?
It loosens the fibres of the meat and makes ćevapčići softer and slightly springy. A small amount is enough, because too much gives a soapy taste.
What is the difference between ćevapčići and kebab?
Ćevapčići are small, finger-sized sausages cooked without a skewer, and are traditionally made only from beef or mixed meat. They developed out of the Ottoman tradition of köfte and kebab.
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