ReceptnaptárKebapi (Macedonian spiced meat sausages with ajvar)
Macedonian kebapi are close relatives of ćevapčići, finger-sized sticks of minced meat given their character by cumin. In Macedonia they are a fixture of markets and taverns, grilled over charcoal and served with flatbread, ajvar and raw onion. They need few spices, but good-quality meat. At home they also cook nicely in a frying pan and make a quick supper.
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Ingredients
Method
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- Knead the mince with the crushed garlic, bicarbonate of soda, paprika, cumin, salt and pepper.
- Cover and rest in the fridge for at least 1 hour so the meat becomes more springy.
- With wet hands, shape it into small finger-thick sausages about 7-8 cm long.
- Heat a griddle pan or frying pan until very hot and brush with a little oil.
- Fry the kebapi for 3-4 minutes per side until they have a nice crust all over and are cooked through.
- Briefly toast the flatbread at the edge of the pan.
- Serve the kebapi in the warm flatbread with plenty of ajvar and sprinkled with chopped red onion.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Knead the meat for at least a few minutes, because this makes it springy, and only then will it hold together during cooking.
- Do not skip the resting time, because the bicarbonate of soda loosens the meat only as it stands in the fridge.
- Cumin gives kebapi their characteristic flavour, so use freshly ground cumin if you can.
Frequently asked questions
What is the difference between kebapi and ćevapčići?
The principle is the same, but the Macedonian version puts more emphasis on cumin and garlic. The size can also vary a little, though both are finger-sized sticks.
Can they be cooked in the oven?
Yes, on baking paper at 220 °C (200 °C in a fan oven) for 12-15 minutes, turning them halfway through. The crust will be less crisp than on the grill.
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