Cevapi

Ingredients

• 500 g minced beef/lamb mix
• 2 garlic cloves
• 1 tsp paprika
• Flatbread
• Onion
• Ajvar and kaymak

How to make it

1. Mix meat with garlic, paprika, salt and pepper. Work in a bowl for 2-3 minutes until the mixture looks even, then let it rest for 10-20 minutes so the flour, meat or spices hydrate properly.
2. Shape into small sausages and chill. Keep the pieces even in size and seal edges well. If the dough or filling feels soft, chill it for 10 minutes before cooking so it holds its shape.
3. Grill until browned and juicy. Use medium-high heat to get color, then lower to medium so the inside cooks through without burning. Turn only when the first side has a firm golden crust.
4. Serve in warm flatbread with onion, ajvar and kaymak. Taste once more before serving. Add salt, acid, herbs or a spoon of sauce at the end while the dish is still hot.