Description

Ingredients

• 🐄 Ground beef (80/20): 600 g (1⅓ lb) Original: 🐄 Ground beef (80/20): 600 g (1⅓ lb)
• 🐑 Ground lamb (or pork; optional): 200 g (7 oz) Original: 🐑 Ground lamb (or pork; optional): 200 g (7 oz)
• 🧄 Garlic, very finely minced: 6 g (2 cloves / 0.2 oz) Original: 🧄 Garlic, very finely minced: 6 g (2 cloves / 0.2 oz)
• 🧂 Salt: to taste (≈10 g / 1¾ tsp) Original: 🧂 Salt: to taste (≈10 g / 1¾ tsp)
• ⚫ Black pepper: 1 g (½ tsp / 0.04 oz) Original: ⚫ Black pepper: 1 g (½ tsp / 0.04 oz)
• 🔺 Baking soda: 2 g (½ tsp / 0.07 oz) Original: 🔺 Baking soda: 2 g (½ tsp / 0.07 oz)
• 💧 Sparkling water: 30 ml (2 tbsp / 1 fl oz) Original: 💧 Sparkling water: 30 ml (2 tbsp / 1 fl oz)
• 🫒 Sunflower/olive oil (light brushing): 15 ml (1 tbsp / 0.5 fl oz) Original: 🫒 Sunflower/olive oil (light brushing): 15 ml (1 tbsp / 0.5 fl oz)
• To serve Original: To serve
• 🫓 Warm somun/lepinja: 4 Original: 🫓 Warm somun/lepinja: 4
• 🧅 White onion, finely chopped: 150 g (1 cup / 5.3 oz) Original: 🧅 White onion, finely chopped: 150 g (1 cup / 5.3 oz)
• 🧀 Kajmak or sour cream (optional): 120 g (½ cup / 4.2 oz) dairy Original: 🧀 Kajmak or sour cream (optional): 120 g (½ cup / 4.2 oz)
• 🫑 Ajvar (optional): 4 tbsp (60 g / 2.1 oz) Original: 🫑 Ajvar (optional): 4 tbsp (60 g / 2.1 oz)

Preparation

• In a chilled bowl, combine beef, lamb, garlic, salt, pepper, baking soda, and sparkling water. Mix with a fork or hand 1–2 min just until tacky.
• Cover and rest in the fridge 4–12 h for flavor and bind.
• With wet hands, form 8–12 short logs (≈35–40 g each). Keep cold.
• Preheat grill or grill pan to high; lightly oil grates.
• Grill cevapi 3–4 min per side until well-browned and just cooked through (internal ~70°C / 160°F).
• Split and warm somun on the grill 30–60 sec. Serve cevapi packed in bread with onions (plus kajmak/ajvar if using).

Total Time

Nutritional Value

Advice

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