Ćevapi
Juicy Balkan sausages made from beef and lamb mince with garlic and paprika — the secret to their springy texture lies in a baking soda solution and thoroughly chilling the mince before grilling.
Ingredients
- beef and lamb mince800 g
- garlic4 cloves
- onion2 pcs
- paprika1 tsp
- baking soda1 tsp
- cold water60 ml
- salt1 to taste
- black pepper1 to taste
- frying oil1 tbsp
- pita or lavash4 pcs
- ajvar150 g
Instructions
Finely chop or grate the onion and garlic on a fine grater.
Dissolve the baking soda in cold water — this solution will make the mince more tender and give it that characteristic springy texture.
In a large bowl, combine the beef and lamb mince, onion and garlic, paprika, salt, black pepper, and the baking soda solution.
Knead the mince by hand for at least 8-10 minutes until it becomes a sticky, uniform mass that's slightly stringy — this is the main secret to ćevapi's springy texture.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour, ideally overnight: the mince will firm up and hold its shape better.
With wet hands, shape into small sausages about 2.5-3 cm in diameter and 5-6 cm long — the traditional ćevapi shape, not patties or balls.
Heat a grill or grill pan until very hot, lightly oil if needed, and cook the ćevapi for 1.5-2 minutes per side until nicely browned and cooked through.
Serve hot with warm pita or lavash and ajvar on the side — traditionally the bread and ajvar aren't mixed with the meat but are arranged alongside on the plate, with each ćevapi wrapped just before eating.