Ćevapi is traditionally in the countries of southeast Europe. It is also called ćevapčići and it is a grilled dish of minced meat. It is considered a national dish of Bosnia and Herzegovina and is also common in Bulgaria, Croatia, Serbia, Montenegro, North Macedonia, Slovenia, Kosovo, Albania, Romania and Austria.
- 1.5 kg minced beef
- ½ kg minced lamb
- 4-5 cloves of garlic
- 2 tsp baking soda
- Season the meat with salt, mix it and pour over it a 100 ml of water with onion which you’ve cooked earlier.
- Mix well with your hands and leave in the fridge overnight.
- Grind the meat in a meat grinder twice and leave it to warm up to room temperature for a couple of hours.
- Then put it back in the fridge. Before you start shaping the ćevaps, mix in the baking soda.
Photo credit and inspiration: serbia.com