Tuzlanski Ćevapi

Tuzlanski Ćevapi

Small hand-rolled minced-meat sausages from the Tuzla region of Bosnia and Herzegovina, traditionally a blend of beef and lamb served in warm somun bread with raw onions and kajmak or kaymak-style dairy.

Prep

25 min

Cook

12 min

Total

37 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •450 g (1 lb) beef (chuck or shoulder), minced, coarse grind, twice if possible
• •150 g (5¼ oz) lamb shoulder or leg, minced, with some fat, coarse grind
• •10 g (2 tsp) fine salt
• •2 g (1 tsp) baking soda, traditional tenderiser; omit for a denser texture
• •3 g (1 tsp) sweet paprika, Bosnian-style mild paprika
• •1 g (½ tsp) garlic powder
• •0.5 g (¼ tsp) freshly ground black pepper
• •120 ml (½ cup) ice-cold sparkling water, helps the meat bind and stay tender
• •4 whole (4 small) somun or lepinje flatbreads, Bosnian-style flatbread; small pita works as a substitute
• •1 whole (1 medium) red onion, thinly sliced
• •100 g (3½ oz) kajmak or clotted cream, traditional accompaniment; sour cream is a home-kitchen substitute
• •10 ml (2 tsp) vegetable oil, only if pan-frying

Steps

1. 1 Place the minced beef and lamb in a large bowl set over a tray of ice. Add the salt, baking soda, paprika, garlic powder and pepper, and mix gently with a fork or by hand until just combined.
2. 2 Pour in the sparkling water a little at a time, kneading lightly for 3 to 4 minutes until the mixture feels tacky and holds together when pressed. Cover and rest in the refrigerator for 30 minutes (up to overnight) to let the baking soda and salt act on the proteins.
3. 3 Wet your hands with cold water. Pinch off portions of about 25 g (roughly 1 oz / 1 heaped tablespoon) and roll between your palms into short, thick cylinders about 6 to 7 cm long (2½ in), tapering the ends slightly. Lay them on a tray lined with cling film. You should get roughly 24 pieces.
4. 4 Prepare a charcoal or gas grill for medium-high heat, about 200 to 220 °C (390 to 430 °F). Alternatively, heat a heavy cast-iron griddle or skillet over medium-high until very hot and brush it lightly with oil.
5. 5 Cook the ćevapi on the grill or griddle, turning often, for 8 to 12 minutes total. They should develop a dark, slightly charred crust on the outside while staying juicy inside. Pull one and cut it open to confirm: the interior should be just cooked through with no pink rawness near the centre, and the juices should run clear.
6. 6 For a final safety check on the smaller pieces, insert an instant-read thermometer into the thickest part of one ćevap; it should read at least 71 °C (160 °F). Transfer the cooked ćevapi to a warm plate and cover loosely.
7. 7 Warm the somun breads for 1 to 2 minutes directly on the grill edge, or for 30 seconds in a dry hot pan, until puffed and hot through.
8. 8 Split each somun open, tuck 5 to 6 ćevapi inside, top with a generous handful of sliced raw onion and a spoonful of kajmak or sour cream, and serve immediately with extra onion and a cold drink.