📝 About This Recipe
Transport your senses to the bustling streets of Sarajevo with this authentic rendition of Ćevapi tucked into pillowy Lepinja (leper) flatbread. These hand-rolled, springy beef and lamb sausages are seasoned simply with garlic and salt, then grilled until charred and juicy. Served with sharp raw onions and creamy kajmak, this dish is the ultimate savory hand-held comfort food that balances smoky, salty, and tangy notes in every bite.
🥗 Ingredients
The Meat Blend (Ćevapi)
- 1.5 lbs Ground Beef (high-quality chuck, 20% fat content)
- 0.5 lbs Ground Lamb (for authentic depth of flavor)
- 4 cloves Garlic (finely minced or pressed)
- 1 teaspoon Baking Soda (essential for the signature springy texture)
- 1/4 cup Sparkling Water (chilled)
- 1.5 teaspoons Salt (kosher salt preferred)
- 1 teaspoon Black Pepper (freshly cracked)
The Bread & Prep
- 4 pieces Lepinja or Somun (traditional Balkan flatbreads)
- 1/2 cup Beef Broth (for steaming the bread)
Traditional Accompaniments
- 1 large White Onion (finely diced)
- 1/2 cup Kajmak (Balkan clotted cream; substitute with a mix of feta, cream cheese, and sour cream)
- 1/2 cup Ajvar (roasted red pepper and eggplant spread)
👨🍳 Instructions
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1
In a large mixing bowl, combine the ground beef and ground lamb. It is crucial that the meat is cold throughout this process.
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2
Add the minced garlic, salt, and black pepper to the meat. Dissolve the baking soda into the chilled sparkling water and pour it over the mixture.
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3
Knead the meat mixture vigorously with your hands for at least 5-10 minutes. This develops the proteins to create the bouncy, 'snappy' texture unique to authentic ćevapi.
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4
Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, to allow the flavors to meld and the baking soda to tenderize the meat.
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5
Once chilled, take small handfuls of the meat and roll them into cylinders about 3 inches long and 3/4 inch thick (roughly the size of an index finger).
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6
Preheat your grill or a heavy cast-iron griddle to medium-high heat. Lightly oil the surface to prevent sticking.
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7
Place the meat rolls on the grill. Cook for 8-10 minutes, turning frequently to ensure an even brown crust on all sides while keeping the inside juicy.
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8
While the meat is grilling, slice the Lepinja flatbreads horizontally, but do not cut all the way through, creating a pocket.
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9
Briefly dip the cut side of the bread into the beef broth or brush it generously. Place the bread face-down on the grill directly over the meat for the last 2 minutes of cooking to steam and toast.
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10
Remove the bread from the grill. It should be soft, moist, and infused with the smoky aroma of the meat.
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11
Stuff 5 to 10 ćevapi inside each warm Lepinja pocket.
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12
Add a generous scoop of diced onions inside the bread and serve immediately with a side of Kajmak and Ajvar.
💡 Chef's Tips
Don't skip the baking soda; it provides the essential 'springy' bite that differentiates ćevapi from regular meatballs. Always use a high-fat meat ratio (at least 20%) to ensure the sausages remain moist during high-heat grilling. Kneading the meat is the most important step—treat it like bread dough to ensure the texture is tight and professional. If you can't find Lepinja, use thick Greek pita bread, but ensure you steam it over the meat to soften it properly. Avoid adding herbs like parsley or paprika to the meat if you want a truly traditional Sarajevo-style flavor profile.
🍽️ Serving Suggestions
Serve with a cold glass of Kefir or drinkable yogurt to balance the richness of the meat. A side of pickled green peppers (feferoni) adds a wonderful spicy crunch. Pair with a crisp Balkan lager or a robust red wine like Vranac. Offer extra Ajvar on the side for dipping the edges of the bread. Finish the meal with a strong Bosnian coffee and a piece of walnut baklava.