Cevapcici are small grilled minced-meat sausages from the former Yugoslavia, served in flatbread with onions and kajmak; Sarajevo 84 uses Slovenian beef.

Wikipedia traces the name to Ottoman Turkish kebap and the dish to the former Yugoslavia, where it is considered a national dish of Bosnia and Herzegovina; Bosnian cevapi are hand-mixed from two types of minced beef, while Serbian cevapcici use beef, lamb, pork or a mixture. Cevapdzinica Sarajevo 84 on Nazorjeva ulica 12 serves Sarajevo cevapcici of 100% beef produced in Slovenia in a homemade lepinja.

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Make it at home

Serves 412 hrIntermediate

Ingredients

  • 400g ground beef (20 percent fat)
  • 200g ground lamb
  • 200g ground pork
  • 1 large onion, very finely grated and squeezed dry
  • 4 garlic cloves, finely crushed
  • 1 tsp baking soda
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1 tbsp sea salt
  • 1 tsp freshly ground black pepper
  • 60ml ice water
  • Neutral oil, for the grill
  • For service: 4 soft lepinja or pita flatbreads, 1 large white onion finely chopped, 1 jar ajvar (red pepper relish), 200g kajmak (or substitute clotted cream or thick crème fraîche), pickled red chilies

Method

  1. Combine all ground meat, grated onion, garlic, baking soda, paprika, cumin, salt, pepper, and ice water in a large bowl.
  2. Mix vigorously by hand for 4 minutes until the meat becomes tacky and emulsified; this is the texture that produces the proper bouncy cevapi.
  3. Cover and refrigerate at least 12 hours, ideally 24, to allow the seasonings to penetrate and the baking soda to tenderise.
  4. Wet your hands and shape the meat into 30 small finger-sized sausages, 7cm long and 2cm thick. Place on a tray lined with parchment.
  5. Heat a charcoal grill to high heat (gas grill or cast-iron grill pan also works). Brush the grates with oil.
  6. Grill cevapi 90 seconds per side, turning 3 times, for a total of 6 minutes; they should be deeply charred outside and just cooked through.
  7. Warm the flatbreads briefly on the grill.
  8. Split each flatbread to form a pocket. Place 7 to 8 cevapi inside. Top with chopped raw onion.
  9. Serve alongside a generous spoon of ajvar, a dollop of kajmak, and pickled chilies. Eat by hand.

Editor tip. Rest the mixed meat in the fridge overnight so the seasoning spreads through it before grilling.

Common allergens: Gluten.