Mains
Grilled Minced Meat Sausages with Somun Bread
Ingredients
- - 500 g (1.1 lb) minced beef
- - 300 g (10.5 oz) minced lamb
- - 1 tsp salt
- - 1/2 tsp baking soda
- - 1/2 tsp black pepper
- - 2 cloves garlic, minced
- - 4 somun breads (or pita bread)
- - 1 onion, finely diced, for serving
- - 150 g (1/2 cup) kajmak, for serving
Method
- Combine minced beef and lamb with salt, baking soda, pepper and garlic in a bowl.
- Knead the mixture firmly for several minutes until it becomes tacky and well combined.
- Cover and refrigerate for at least 2 hours, or overnight, to firm up.
- Shape into small finger-length sausages, about 7 cm (3 in) long.
- Preheat a grill or grill pan until very hot.
- Grill the nevapi for 8-10 minutes, turning often, until charred outside and cooked through.
- Warm the somun bread briefly on the grill.
- Split the bread, fill with several nevapi, diced onion and a spoon of kajmak, and serve immediately.
Introduction:
nevapi are Bosnia’s most iconic dish and a point of national pride, small grilled sausages of seasoned
minced meat served stuffed into fluffy somun bread with raw onion and kajmak. Sarajevo’s nevabdžinicas
(nevapi restaurants) have served this dish for generations, and it remains the country’s definitive street
and restaurant classic.
Cultural Background:
nevapi are Bosnia’s most iconic dish and a point of national pride, small grilled sausages of seasoned minced meat served stuffed into fluffy somun bread with raw onion and kajmak. Sarajevo’s nevabdžinicas (nevapi restaurants) have served this dish for generations, and it remains the country’s definitive street and restaurant classic.
Tips:
Kneading firmly and chilling the mixture are both essential for the classic springy texture. A very hot grill gives the necessary char without drying out the meat.
Variations:
Serve with ajvar alongside for extra flavour. Some regions form the mixture into a single flattened patty called pljeskavica instead of small sausages.
Vegetarian/Vegan:
Not vegetarian; the dish is defined by its grilled meat.
Storage:
Refrigerate raw shaped nevapi for up to 2 days, or freeze for up to 2 months.
Reheating:
Reheat cooked nevapi in a hot pan for 3-4 minutes, turning, until warmed through.
Nutrition:
Approx. 520 kcal, 34 g protein, 35 g carbohydrate, 26 g fat per serving (with bread and toppings).
FAQs:
Q: Why does the recipe include baking soda?
A: Baking soda helps break down the meat proteins, giving nevapi their distinctive springy, tender bite.
Q: What is somun bread?
A: Somun is a soft, slightly domed Bosnian flatbread, similar to a fluffy pita, traditionally baked for this dish.
Q: Can nevapi be made with all beef?
A: Yes, though the traditional Sarajevo version blends beef and lamb for a fuller flavour.