Cevapi

Name: Cevapi
Yield: 3
Cuisine: Serbia
Ingredients: Minced beef — 600 g (1.3 lb); Minced pork — 300 g (10 oz); Onion, grated and squeezed of excess liquid — 1; Garlic, minced — 2 cloves; Baking soda — 1 tsp; Salt — 1 tsp; Black pepper — 1/2 tsp; Somun or pita bread — 4 pieces; Onion, thinly sliced, to serve — 1; Ajvar, to serve

The Quirky Foodster Team

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Servings

Ingredients

Minced beef — 600 g (1.3 lb)
Minced pork — 300 g (10 oz)
Onion, grated and squeezed of excess liquid — 1
Garlic, minced — 2 cloves
Baking soda — 1 tsp
Salt — 1 tsp
Black pepper — 1/2 tsp
Somun or pita bread — 4 pieces
Onion, thinly sliced, to serve — 1
Ajvar, to serve

Method

Combine the minced beef, pork, grated onion, garlic, baking soda, salt and pepper in a bowl.
Knead the mixture thoroughly by hand for several minutes until well combined and slightly sticky.
Cover and refrigerate for at least 2 hours, or overnight, to firm up and develop flavour.
Shape the mixture into small finger-length sausages, about 7-8 cm (3 in) long.
Preheat a charcoal grill to high heat.
Grill the ćevapi for 8-10 minutes, turning frequently, until well charred and cooked through.
Serve immediately in warm somun bread with sliced raw onion and ajvar.

Introduction: Small, char-grilled minced meat sausages, Serbia's most iconic grilled dish, served with soft flatbread.

Cultural Background: Ćevapi are perhaps Serbia's most beloved and recognisable dish, small skinless sausages made from a blend of minced meats, grilled over open flame and traditionally served in warm somun bread with raw onion.

Tips: Kneading the meat mixture thoroughly is essential for the correct springy, cohesive texture. Chilling the mixture before shaping makes it much easier to form and helps the ćevapi hold together on the grill.

Variations: Some regional variations add a little sparkling water to the mixture for extra lightness; adjust the beef-to-pork ratio according to preference or availability.

Storage: Store uncooked shaped ćevapi in the refrigerator for up to 1 day, or freeze for up to 2 months.

Reheating: Reheat cooked ćevapi briefly on a hot grill or in a hot pan to restore some char.

Nutrition: Approx. 420 kcal, 28 g protein, 30 g carbohydrate, 20 g fat per serving.

FAQs:

Q: Why is baking soda added to the meat mixture?

A: It helps create the classic springy, slightly bouncy texture characteristic of properly made ćevapi.

Q: What is somun bread?

A: A soft, slightly chewy Balkan flatbread specifically associated with serving ćevapi, similar to a thick pita.