Bosanski Ćevapi
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The Tale of Bosanski Ćevapi
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Bosanski ćevapi, small grilled minced-meat sausages served in somun flatbread, developed from Ottoman kebab traditions during centuries of Ottoman rule over Bosnia. Sarajevo in particular is renowned for its version, considered by many the definitive style within the wider Balkan ćevapi family.
Ingredients
Scale:· 6 servings
- 2 lb ground beef
- 4 cloves garlic, minced
- 1 tsp baking soda
- 1/2 tsp black pepper
- Salt
- 6 somun flatbreads
- 1 onion, chopped
- Kajmak, for serving
Instructions
- 1Combine ground beef with garlic, baking soda, pepper, and salt, kneading thoroughly until sticky.
- 2Cover and refrigerate at least 4 hours, or overnight, to develop the characteristic texture.
- 3Shape into small skinless sausage-shaped links, about 2 inches long.
- 4Grill over high heat, turning frequently, 8-10 minutes until well charred outside and juicy inside.
- 5Split the warm somun bread and tuck several ćevapi inside.
- 6Top with chopped onion and a generous spoonful of kajmak.
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