Ingredients
For the Cevapi:
500g ground beef
250g ground lamb (optional but adds richness)
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp baking soda
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika (optional)
1/2 tsp ground cumin (optional)
1 tbsp fresh parsley, chopped
For Serving:
Flatbread (such as pita or somun)
Chopped white onions
Ajvar or sour cream
Fresh parsley for garnish
Execution
Prepare the Meat Mixture:
In a large mixing bowl, combine the ground beef, ground lamb, finely chopped onion, minced garlic, baking soda, salt, pepper, paprika, cumin, and parsley. Mix thoroughly until well combined, ensuring the ingredients are evenly distributed.
Chill the Mixture:
Cover the bowl and refrigerate the meat mixture for about an hour. This helps the flavors to meld and makes it easier to shape.
Shape the Cevapi:
Once chilled, take small portions of the mixture (about 2 tablespoons each) and shape them into small sausage-like logs, roughly 2-3 inches in length and about 1/2 inch thick.
Preheat the Grill:
Heat a grill or grill pan to medium-high. If using an outdoor grill, lightly oil the grates to prevent sticking.
Grill the Cevapi:
Place the cevapi on the grill and cook for about 3-4 minutes on each side, or until they are browned and cooked through, with a nice char on the outside.
Serve the Cevapi:
Place the grilled cevapi on a platter and serve with flatbread, chopped onions, ajvar, and a sprinkle of fresh parsley.
Additional tips
- Mixing Meat: Traditionally, a mix of beef and lamb is used, but you can use just beef or add a bit of pork for added moisture.
- Spicing Options: Adjust spices to your liking. Some versions add more garlic or omit cumin. Experiment to find your preferred flavor.
- Serving Variations: Cevapi are delicious served with a yogurt-based tzatziki or a spicy red pepper sauce like harissa for a different twist.
- Cooking Methods: If you don’t have a grill, cook them on a stovetop in a skillet over medium-high heat. Use a bit of oil to prevent sticking and cook until browned on all sides.
