Recipe

Cevapi with Ajvar

Balkan minced meat sausages of beef and lamb with ajvar. Classic street food.

Cevapi with Ajvar takes about 45 minutes and makes 6 servings. Each serving has 691 kcal.

Preparation
30 minutes
Cooking
15 minutes
Total time
45 minutes
Servings
6
Cevapi with Ajvar - finished dish

Nutrition per serving

Calories
691 kcal
Protein
31.3 g
Carbohydrates
58.6 g
Fat
35.8 g

Ingredients

  • Ground beef400 g
  • Ground lamb400 g
  • Red onion1 pc
  • Garlic3 cloves
  • Baking soda0.5 tsp
  • Paprika1 tsp
  • Vegeta or similar seasoning1 tsp
  • Salt1 pinch
  • Pepper1 pinch
  • Ajvar (or Turkish pepper paste)200 g
  • Somun flatbread (lepinja)6 pcs
  • Sour cream150 ml

Instructions

  1. 1

    Finely chop onion and garlic, then blend to paste in mortar or blender. Squeeze out excess liquid.

    Tip: Excess moisture in meat prevents cevapi from forming - meat must stay relatively dry.

  2. 2

    In a bowl, mix beef, lamb, onion/garlic paste, baking soda, paprika, vegeta, salt and pepper. Knead with hands for 5 minutes.

  3. 3

    Cover with film and refrigerate 2-4 hours for flavors to meld.

    Tip: Cold meat shapes into cevapi more easily.

  4. 4

    Shape meat into small cigars 5-6 cm long. Each cevap should be uniform.

  5. 5

    Heat grill or pan over high heat. Grill cevapi 3-4 minutes per side until golden brown with grill marks.

    Tip: Not sure they are done? Cut one cevap open - the center should be gray-brown with no pink, and the juices should run clear.

  6. 6

    Warm somun or lepinja slightly. Place 3-4 cevapi on each bread with ajvar and sour cream. Serve with onion or sauerkraut.

    Tip: Cevapi are best fresh off the grill - hot and juicy.

Cooking methods

On the stove

Heavy cast iron skillet on the highest heat setting. Preheat 4 minutes until lightly smoking. Cook 3–4 minutes per side for good searing. No smoke develops but an excellent crust forms. Do not crowd the pan.

On induction

Cast iron pan at level 8. Preheat 3 minutes. The intense bottom heat creates good searing. A ridged grill pan improves the visual result. Note: induction grill pans cannot replicate the smoky depth of charcoal - but the sear quality is excellent.

Over an open fire

The authentic and definitively best method. Use charcoal (oak or beech preferred). Grill 2–3 minutes per side over medium-high heat. Fat dripping onto coals creates the characteristic smoky aroma that defines cevapi. This is the only method that achieves authentic flavor.

Recipe questions

How long does this recipe take?
Plan for about 45 minutes from start to finish.
How many servings does this recipe make?
This recipe makes 6 servings.
Can I cook this recipe on induction?
Yes. Cast iron pan at level 8. Preheat 3 minutes. The intense bottom heat creates good searing. A ridged grill pan improves the visual result. Note: induction grill pans cannot replicate the smoky depth of charcoal - but the sear quality is excellent.
Can I cook this recipe over an open fire?
Yes. The authentic and definitively best method. Use charcoal (oak or beech preferred). Grill 2–3 minutes per side over medium-high heat. Fat dripping onto coals creates the characteristic smoky aroma that defines cevapi. This is the only method that achieves authentic flavor.

In the app

Cooking the way it should feel

One step on screen, a timer that keeps going, and clear progress until the dish is done.

Step-by-step cooking screen in the First Bite app

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