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Authentic Balkan Ćevapi (Flame-Grilled Beef and Lamb Sausages with Creamy Kajmak and Warm Somun Flatbread)
The grill treasure of Sarajevo and Belgrade: succulent, springy hand-rolled beef and lamb sausages simply seasoned with garlic and salt, char-grilled over embers and stuffed into pillowy somun flatbread with dollops of rich kajmak.
Prep
20 min
Cook
12 min
Total
32 min
Ingredients
4servings
- Ground beef chuck500 g
- Ground lamb or pork shoulder300 g
- Garlic cloves, boiled in 50ml water and cooled4 clove
- Baking soda0.5 tsp
- White onion, finely diced for serving2 piece
- Heavy clotted cream or sour cream mixed with cream cheese (quick kajmak)150 g
- Salt1 tsp
- Freshly ground black pepper0.5 tsp
Preparation Steps
1
Boil crushed garlic in 50 ml water for 3 minutes, then cool. Strain the cooled garlic water over the minced beef and lamb.
5 min timer
2
Add baking soda, salt, and pepper. Knead vigorously for 10-12 minutes until an elastic, cohesive paste forms. Chill in the fridge for at least 3 hours.
12 min timer
3
Shape meat into small cylinders, about 6-7 cm long and 2 cm thick, using oiled hands.
5 min timer
4
Grill over hot coals for 8-10 minutes, rolling constantly so they brown evenly without drying out. Tuck into warm flatbread with a generous scoop of kajmak and chopped onions.
10 min timer
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Provenance & Public Domain Audit
Source: Balkan and Eastern European Culinary Heritage / USDA Archives (United States Department of Agriculture (USDA) & Regional Culinary Archives)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
