Cevapi

Instructions

1. 1 Combine the ground beef and ground lamb in a large bowl, add the minced garlic, grated onion, baking soda, salt, black pepper, and paprika, then mix thoroughly by hand for three to four minutes until the meat becomes cohesive and slightly sticky.
2. 2 Cover the bowl tightly with plastic wrap and refrigerate the meat mixture for at least four hours, or ideally overnight, allowing the baking soda to tenderize the meat and the flavors to develop fully.
3. 3 Remove the chilled meat from the refrigerator and shape it into small finger-sized sausages about eight centimeters long and two centimeters in diameter, wetting your hands occasionally with cold water to prevent sticking.
4. 4 Preheat a charcoal grill or cast-iron grill pan to high heat and brush the grates lightly with oil, then arrange the cevapi in rows and grill without moving for three to four minutes per side until deeply browned with visible char marks.
5. 5 While the cevapi grill, warm the somun bread directly on the grill for about thirty seconds per side until soft and slightly toasted, then cut each bread open to create a pocket for stuffing.
6. 6 Serve five to ten cevapi tucked inside each warm somun bread, topped generously with finely diced raw onion and a dollop of kajmak or sour cream, accompanied by roasted red pepper ajvar on the side.