Cevapi
Hand-minced grilled beef and lamb sausages served in somun flatbread with raw onion and kajmak — an Ottoman-derived dish genuinely and actively claimed by Bosnia, Serbia, and Croatia alike, more a national symbol than a settled culinary fact.
Meat
⚠ Contains: Gluten, Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 lb ground beef, hand-minced if possible
- 1/2 lb ground lamb
- 1/2 tsp baking soda
- 1 tsp salt
- 1/2 tsp black pepper
- 4 somun or lepinja flatbreads
- 1 onion, sliced
- 1/2 cup kajmak (or clotted cream)
Steps
- Mix the ground beef and lamb with the baking soda, salt, and pepper until well combined and slightly sticky.
- Cover and rest the mixture in the refrigerator for at least 2 hours, or overnight.
- Shape the mixture into small finger-length sausages.
- Grill over hot open flame, turning occasionally, until well charred outside and cooked through, about 8-10 minutes.
- Warm the flatbreads and split them open.
- Fill with the grilled cevapi, raw onion, and a generous spoonful of kajmak. Never serve with ketchup or mayonnaise.