World Flavors Cookbook

Ćevapi

Iconic Balkan grilled minced meat sausages, traditionally served inside a warm lepinja flatbread with chopped onions and a generous dollop of kajmak.

Cuisine: Serbia

Ingredients

• 500g ground beef (with 20% fat)
• 250g ground lamb
• 3 cloves garlic, minced
• 1 tsp baking soda (secret for texture)
• Salt and lots of black pepper
• Lepinja flatbread
• Kajmak (clotted cream)
• Finely chopped raw onions

Instructions

1. Mix the meats with baking soda, salt, pepper, and garlic. Knead vigorously for 5-10 minutes.
2. Let the mixture rest in the fridge for at least 4 hours (or overnight) to allow flavors to develop.
3. Shape into small finger-sized sausages (about 5-7cm long).
4. Grill over high heat until charred on the outside and juicy inside.
5. Slice the lepinja in half and warm it briefly on the grill over the meat to absorb the juices.
6. Serve the hot ćevapi inside the lepinja with onions and kajmak.