Ćevapi

About This Recipe

Ćevapi are the undisputed national dish of Bosnia and Herzegovina — small, hand-rolled cylinders of seasoned minced beef and lamb, grilled over charcoal until charred on the outside and juicy within. Sarajevo-style ćevapi (Sarajevski ćevapi) are smaller and finer-textured than their counterparts elsewhere in the Balkans. They are served exclusively in a soft somun flatbread with heaps of chopped raw onion, creamy kajmak (clotted cream), and smoky ajvar pepper relish. The experience of eating ćevapi at a traditional Sarajevo ćevabdžinica is considered a pilgrimage for food lovers.

Ingredients

Serves 4

• 400 glean beef mince
• 200 glamb mince
• 4 clovesgarlic, minced
• 0.5 tspbaking soda
• 1.5 tspsalt
• 1 tspblack pepper
• 4 piecessomun or pita flatbread
• 2 largewhite onions, finely chopped
• 4 tbspkajmak or sour cream
• 4 tbspajvar (roasted pepper relish)

Instructions

1. 1

   Prepare meat mixture

   Combine beef, lamb, garlic, baking soda, salt, and pepper. Mix well by hand for 5 minutes until the mixture becomes sticky and cohesive. Cover and refrigerate overnight for best results, or at least 2 hours.

2. 2

   Shape ćevapi

   With wet hands, roll the mixture into cylinders about 8 cm long and 2 cm wide. Keep uniform in size for even cooking.

3. 3

   Grill

   Grill over hot charcoal or a well-heated grill pan for 3–4 minutes per side until charred outside and cooked through. Do not press — they should remain juicy.

4. 4

   Serve

   Warm somun on the grill for 1 minute. Split and fill with 5–6 ćevapi, generous raw onion, kajmak, and ajvar.

Variations

• •

  All-beef ćevapi without lamb for a milder flavor.

• •

  Add a pinch of smoked paprika for extra depth.

Storage

Raw mixture keeps refrigerated for 24 hours. Cooked ćevapi can be refrigerated for 2 days but lose juiciness.

Frequently Asked Questions