Cevapi Bosnia Herzegovina Recipes

BOSNIAN ĆEVAPI RECIPE

Steps:

• In a large bowl, combine beef, lamb, and salt (plus other spices if you so desire)
• Knead the mixture with clean hands for 5 minutes
• Cover the meat with plastic wrap and refrigerate overnight
• Uncover the meat and stir in minced garlic and black pepper
• Shape the mixture into small logs no longer or wider than an index finger - it is best to do this with wet hands, so the meat does not stick to you. Keep wetting your hands after each few that you roll
• Preheat your grill. Ideally, you should use a charcoal grill
• Brush the grill with some olive oil
• Grill the minced fingers on a medium heat until evenly grilled and browned on all sides
• Serve warm with Turkish flatbread and freshly chopped onion (and ajvar if you have it!)

CEVAPI (BOSNIA HERZEGOVINA)

Steps:

• Melt the lard or butter over medium heat. Add the onions and saute until translucent. During the last three minutes or so, add the garlic and keep stirring to prevent burning. Remove the onions and let cool.
• Mix the ground lamb with the ground beef. Add the onion/garlic mixture, egg white and paprika and mix well.
• Shape the meat into unappetizing looking little cylinders, which are the traditional shape. Cover with plastic wrap and refrigerate for at least one hour.
• Pan fry the cevapi in a little olive oil until nicely browned.
• To serve, cut the pita breads in half and make a pocket in each one. Stuff a few finely chopped onions inside the pita, then add the cevapi and top with a few more of the onions.

LEPINJE (PITA BREAD) (BOSNIA HERZEGOVINA)

Steps:

• Proof the yeast with the sugar and about 1/2 cup of lukewarm water. Meanwhile, mix the dry ingredients in a large bowl.
• When the yeast is foamy, pour it into the flour with another 1/2 cup of water (approximately, stop when the dough is the right texture. You may need more or less water). Mix well. Your dough should be a little bit sticky.
• Turn out onto a floured surface and knead for five minutes. Shape into a ball and place in a large bowl greased with olive oil. Cover with plastic wrap and a towel, and let rise in a warm place for an hour or so, or until doubled in size.
• Put the dough back on the floured surface and punch down. Knead again for another minute, then divide into four balls. Brush with olive oil and let rest for 10 or 15 minutes.
• Roll the dough balls with a floured rolling pin until they are roughly the thickness of an extra-thick pizza crust.
• Transfer the dough to a greased baking sheet and brush with a bit more olive oil. Cover with plastic wrap and a towel and let rest for another half hour or so.
• Meanwhile, preheat your oven to 400 degrees. When the dough has rested remove the towel and plastic and put it in the oven.
• Bake for 10 minutes, then reduce the heat to 350 degrees and bake for another 5-10 minutes.

SARAJEVO CEVAPI (SERBIAN SAUSAGES)

Steps:

• Cut the three different beef types into 1-inch pieces and place into a large bowl. Add salt, garlic powder, and pepper and mix until well combined. Cover and refrigerate for 24 hours.
• Insert a medium-coarse grinder plate in your meat grinder. Pass meat mixture 2 times through the meat grinder.
• Shape meat mixture into sausages the size and shape of a fat finger, roughly 3 inches long and 3/4 inch in diameter.
• Preheat an outdoor charcoal grill for medium-high heat and lightly oil the grate.
• Grill cevapi until cooked through, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).