Cevapcici with Ajvar and Lepinja

Shopping list

• 300 g minced beef

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• 200 g minced lamb

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• 3 clove garlic — crushed

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• 0.5 tsp bicarbonate of soda

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• 1.5 tsp salt

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• 1 tsp black pepper — freshly ground

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• 1 tsp sweet paprika

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• 60 ml cold water

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• 3 piece red peppers — roasted, peeled, for ajvar

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• 1 piece aubergine — small, roasted, for ajvar

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• 2 clove garlic — for ajvar

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• 1 tbsp white wine vinegar — for ajvar

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• 2 tbsp sunflower oil — for ajvar

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• 4 piece lepinja or pitta bread — warmed

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• 1 piece raw onion — finely chopped, for serving

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Step by step

1. 1

   For the ajvar, preheat the oven to 220°C (fan 200°C). Place the red peppers and aubergine on a baking tray and roast for 30– 40 minutes, turning once, until the skins are charred and the flesh is soft.

2. 2

   Transfer the roasted vegetables to a bowl, cover with cling film, and allow to steam for 10 minutes. Peel away the skins, remove seeds from the peppers, and roughly chop the flesh.

3. 3

   In a food processor, combine the roasted pepper and aubergine flesh, 2 cloves of garlic, white wine vinegar, sunflower oil, and a pinch of salt. Pulse until you have a slightly chunky relish. Set aside.

4. 4

   In a large mixing bowl, combine the minced beef, minced lamb, 3 cloves of crushed garlic, bicarbonate of soda, salt, black pepper, and paprika. Mix thoroughly with your hands.

5. 5

   Add the cold water a little at a time, kneading the mixture until it becomes sticky and cohesive. This helps bind the sausages.

6. 6

   Cover the bowl and refrigerate the mixture for at least 1 hour, or overnight for best results.

7. 7

   Divide the chilled meat mixture into 12–16 equal portions. Roll each portion into a finger-length sausage, about 8–10 cm long and 2 cm thick.

8. 8

   Preheat a charcoal grill or ridged griddle pan over high heat until smoking hot. Lightly oil the grill bars.

9. 9

   Grill the cevapcici for 8– 10 minutes, turning frequently, until deeply browned and cooked through with an internal temperature of at least 70°C.

10. 10

    Serve the cevapcici immediately on warmed lepinja or pitta bread, topped with ajvar and a generous scatter of finely chopped raw onion.