Ćevapi u Kajmaku

Ćevapi u Kajmaku

A specialty of Bosnia and Herzegovina: small hand-rolled minced-meat sausages served on a thick layer of warm kajmak, a slow-cooked dairy cream similar to clotted cream. The dish is rich, smoky and deeply savory, traditionally eaten with chopped raw onions, flatbread and a little paprika.

Prep

25 min

Cook

20 min

Total

45 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •500 g (1 lb 2 oz) ground beef, about 80% lean, or a 50/50 mix of beef and lamb for a more traditional flavor
• •1 tsp fine sea salt
• •0.5 tsp baking soda, helps the ćevapi hold their shape; traditional in Bosnian recipes
• •1 tsp sweet paprika
• •0.5 tsp freshly ground black pepper
• •2 cloves garlic, very finely grated
• •60 ml (1/4 cup) cold sparkling water, keeps the mixture light; do not substitute still water
• •300 g (10½ oz) kajmak, true Balkan kajmak is sold at delis stocking Eastern European dairy; if unavailable, substitute 200 g sour cream whisked with 100 g heavy cream and a pinch of salt, though flavor and texture will be lighter
• •1 medium white onion, very finely chopped, for serving
• •somun or other Balkan flatbread, to serve, warmed, plus extra sweet paprika for sprinkling

Steps

1. 1 Put the beef, salt, baking soda, paprika, pepper, garlic and sparkling water in a large bowl. Mix with your hands or a wooden spoon for 4-5 minutes, smearing and folding, until the mixture becomes sticky and paste-like. This extended mixing is what gives ćevapi their characteristic springy texture. Cover and rest in the refrigerator for at least 1 hour, or up to overnight.
2. 2 While the meat rests, warm the kajmak: put it in a small heavy pan over very low heat with 2 tablespoons of water and stir gently until it loosens into a thick, spoonable cream. Do not let it boil. Keep warm; this is the 'u kajmaku' of the dish's name.
3. 3 Divide the meat mixture into 16 equal pieces (about 35 g each). On a clean surface, roll each piece between the palm of your hand and your fingertips into a short finger-shaped sausage about 6-7 cm long, pressing the ends so they taper slightly. Work with wet hands to prevent sticking.
4. 4 Prepare a charcoal or gas grill for medium-high heat, or heat a heavy cast-iron griddle over medium-high until very hot. The surface should be hot enough that water droplets skitter across it.
5. 5 Grill the ćevapi for 8-10 minutes total, turning every 2 minutes so they brown evenly on all sides. They are done when the exterior is deeply browned and crusty in spots and an instant-read thermometer inserted into the center reads at least 71°C (160°F) for beef, or 74°C (165°F) if using a beef-lamb mix.
6. 6 Spread the warm kajmak in a generous layer on a platter or directly on warmed flatbreads. Pile the hot ćevapi on top, scatter with the finely chopped raw onion, dust with extra paprika and serve immediately with extra flatbread on the side. Encourage diners to tear bread, scoop kajmak and eat.