Ćevapi
Skinless minced-meat sausages over coals, with raw onion and somun flatbread.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Combine all three minces with the crushed garlic, bicarbonate, paprika, salt and pepper.
Work it by hand for ten minutes, adding the iced water a little at a time, until the mass turns tacky and even.
Press film onto the surface and refrigerate for at least twelve hours.
With wet hands roll sausages eight centimetres long and as thick as a thumb.
Grill over hot coals or on a griddle three minutes a side, turning once.
Split the warm somun, tuck the ćevapi inside and add a pile of raw onion and kajmak.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Christian Paul from Vancouver, Canada · CC BY-SA 2.0