Ćevapi
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The Tale of Ćevapi
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Ćevapi, grilled minced-meat sausages, developed from Ottoman kebab traditions introduced across the Balkans, taking root especially strongly in Leskovac and southern Serbia. Now found in regional variations across the former Yugoslavia, each area claims its own version as the most authentic.
Ingredients
Scale:· 6 servings
- 1 lb ground beef
- 1/2 lb ground pork
- 4 cloves garlic, minced
- 1 tsp baking soda
- 1 tsp paprika
- Salt and black pepper
- 6 lepinja or pita breads
- 1 onion, chopped
- Kajmak or sour cream, for serving
- Ajvar, for serving
Instructions
- 1Combine ground beef and pork with garlic, baking soda, paprika, salt, and pepper, kneading until sticky and well combined.
- 2Cover and refrigerate at least 2 hours, or overnight, to develop flavor.
- 3Shape the mixture into small skinless sausage-shaped links.
- 4Grill over high heat, turning frequently, 10-12 minutes until charred outside and cooked through.
- 5Warm the flatbreads on the grill.
- 6Serve the ćevapi in the warm bread with chopped onion, kajmak, and ajvar.
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