morsels45

morsels45 said

Ćevapi

Little skinless sausages, ten to a portion, in flatbread with raw onion.

Ćevapi
Photo: Christian Paul from Vancouver, Canada, CC BY-SA 2.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make ćevapi

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Ten to a portion

90 minutes · serves 4 · Easy

What you need

  • 500g minced beef
  • 300g minced lamb
  • 1 tsp bicarbonate of soda
  • 4 garlic cloves, crushed
  • 1 tsp paprika
  • 2 tsp salt
  • 100ml sparkling water
  • Somun or pitta bread
  • 1 large onion, chopped raw
  • Ajvar and kajmak, to serve

What you do

  1. 1Mix the minces with the bicarbonate, garlic, paprika and salt, then work in the sparkling water.
  2. 2Knead it hard for 5 minutes until it turns pale and tacky, then rest it in the fridge overnight. The bicarbonate and the wait are what make the texture.
  3. 3Roll finger-length sausages, about as thick as your thumb.
  4. 4Grill over high heat, 3 minutes a side, until well marked.
  5. 5Into the bread, which should be split and warmed over the grill so it takes on the fat.
  6. 6Raw onion, ajvar, and no cutlery.

Same day

30 minutes · serves 3 · Very easy

What you need

  • Minced beef and lamb
  • Garlic
  • Paprika
  • Sparkling water
  • Pitta
  • Onion

What you do

  1. 1Skip the overnight rest and knead for longer.
  2. 2Looser, still good, slightly more likely to fall through the grill.