Traditional Cevapi
Ingredients
- 500 gGround beef 15% fat (very cold)
- 300 gGround lamb (very cold)
- 3 pcGarlic (very finely minced)
- 1 tspBaking soda
- 1 tspGray sea salt
- 1 tspBlack pepper ground
- 1 tspSweet paprika
- 1 pcYellow onion (finely diced for serving)
- 2 tbspSunflower oil (for cooking)
- 200 gAjvar (as side dish)
- 150 gKajmak (as side dish)
- 4 pcLepinja bread (halved)
- 50 mlSparkling mineral water (very cold)
Method
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.
- 1
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
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
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
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
Serve the cevapi hot inside the lepinja bread. Accompany generously with a dollop of kajmak, ajvar, and finely chopped yellow onion.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Raw mixture keeps for 24h in the fridge. Once cooked, cevapi lose their quality; consume them immediately.
