Plump, hand-shaped skinless beef sausages grilled over charcoal, served in warm somun bread with raw onions and kajmak cream.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Mix beef, lamb, baking soda, garlic, salt, and pepper. Knead 5 min until sticky.
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2
Refrigerate mixture 2 hours or overnight.
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3
Shape into finger-sized sausages about 8cm long.
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4
Grill over hot charcoal 3-4 min per side until charred and cooked through.
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5
Warm somun bread on the grill.
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6
Serve cevapi in somun with diced onions and kajmak.
Did You Know?
Sarajevo's Bascarsija district has cevabdzinicas (cevapi shops) that have been serving the same recipe for over 100 years.
Chef's Notes
Equipment Tips
- charcoal grill
- mixing bowl
- meat grinder
Garnishing
diced onion, kajmak
Accompaniments
ajvar, yogurt
The Story Behind Cevapi
Cevapi arrived in Bosnia during the Ottoman Empire, adapted from Middle Eastern kofta. Bosnian cevapi are uniquely small and skinless, always served in distinctive somun bread. Each city has its own style: Sarajevo serves them in fives or tens, Banja Luka shapes them thicker and longer.
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