🍢 Ćevapi

4 servings · prep 20 min + 12 h de repos · cook 12 min

Ingredients

• 600 g ground beef
• 400 g ground lamb
• 4 garlic cloves
• 1 tsp baking soda
• 100 ml ice water
• 1 tsp paprika
• Salt, pepper
• 4 thick pita breads (somun)
• 1 raw onion
• Ajvar
• Kajmak or thick cream

Method

1. Mix the two meats with the crushed garlic, baking soda, salt and pepper.
2. Add the ice water little by little while kneading for 10 min: this long working and the cold water are what give the characteristic springy texture.
3. Cover and rest 12 h in the fridge — the baking soda needs that time to tenderise the meat.
4. Shape into small 6 cm logs and oil them lightly.
5. Grill 5 to 6 min per side over high heat on a very hot grill, without pressing them.
6. Serve in the warmed split pita with raw chopped onion, ajvar and kajmak.

Adapted from Tata Mata Babo (YouTube)

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