Qebapa — Print Recipe — The Culinary Codex

Small hand-formed cylinders of seasoned ground beef and lamb, grilled over charcoal until slightly charred outside and juicy within. Served in fresh flatbread with raw onions and kajmak.

Ingredients

500g ground beef
250g ground lamb
1 onion, grated
3 cloves garlic, minced
1 tsp baking soda
1 tsp salt
1 tsp black pepper
Flatbread for serving
Raw onion rings
Kajmak (clotted cream)

Instructions

1 Combine ground beef, ground lamb, grated onion, garlic, baking soda, salt, and pepper in a bowl.
2 Knead the mixture vigorously for five minutes to develop a smooth, sticky texture.
3 Refrigerate for at least two hours or overnight for best results.
4 Form the mixture into finger-sized cylinders about eight centimeters long.
5 Grill over hot charcoal, turning frequently, for eight to ten minutes until charred on the outside.
6 Serve immediately in warm flatbread with raw onion rings and a generous dollop of kajmak.

Did You Know?

Prizren's qebapa shops have been serving the same recipe for over a century, passed from father to son.