Traditional Cevapi

Browned, steaming meat rolls with fat glistening on the surface from the heat. The texture is firm to the bite then melting, with a powerful aroma of garlic and black pepper.

• Prep time: 30 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 1195
• Protein: 66 g
• Carbs: 104 g
• Fat: 54 g

Ingredients

• 500 g Ground beef 15% fat ( very cold )
• 300 g Ground lamb ( very cold )
• 3 piece Garlic ( very finely minced )
• 1 tsp Baking soda
• 1 tsp Gray sea salt
• 1 tsp Black pepper ground
• 1 tsp Sweet paprika
• 1 piece Yellow onion ( finely diced for serving )
• 2 tbsp Sunflower oil ( for cooking )
• 200 g Ajvar ( as side dish )
• 150 g Kajmak ( as side dish )
• 4 piece Lepinja bread ( halved )
• 50 ml Sparkling mineral water ( very cold )

Instructions

1. Meat preparation

   In a large mixing bowl, combine the ground beef, ground lamb, pressed garlic, baking soda, sparkling mineral water, and spices. Knead vigorously by hand for 10 minutes until the mixture becomes sticky and homogeneous.

2. Chilling

   Cover the meat mixture and place it in the refrigerator for at least 12 hours. This resting period is crucial for the baking soda to tenderize the fibers and for the flavors to permeate the meat.

3. Shaping the rolls

   Form small cylinders about 2 cm in diameter and 7 cm long. Press the meat firmly between your palms to remove air and ensure they hold together during cooking.

4. Grilling and bread

   Lightly oil a very hot grill. Sear the rolls, turning them regularly. Near the end of cooking, halve the lepinja breads and place them over the meat so they soak up the steam and juices.

5. Traditional serving

   Serve the cevapi hot inside the lepinja bread. Accompany generously with a dollop of kajmak, ajvar, and finely chopped yellow onion.

Chef's tips

• The secret is in the kneading: the meat must become tacky so the rolls don't split.
• Do not skip the 12-hour rest; it is what provides that typical elastic texture.
• Warm your Lepinja bread directly on top of the meat at the end of cooking so it absorbs the fats and juices.

Storage

Raw mixture keeps for 24h in the fridge. Once cooked, cevapi lose their quality; consume them immediately.