Homemade Cevapi

Small, skinless grilled sausages from the Balkans, typically made with a mix of beef and lamb. Best served with ajvar and pita bread.

• 500 g ground beef
• 300 g ground lamb
• 3 garlic cloves, minced
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp black pepper
• 0.5 dl sparkling water

Method

1. 1
   Mix all ingredients in a bowl. Knead for a few minutes until well combined.
2. 2
   Cover and let the mixture rest in the fridge for at least 2 hours (preferably longer).
3. 3
   Shape the meat into small finger-sized sausages (about 5–7 cm long).
4. 4
   Grill or fry in a pan until browned and cooked through, about 2–3 minutes per side.
5. 5
   Serve in warm lepinja (pita bread) with chopped onions and ajvar.