About this Dish
Grilled minced meat fingers served in fluffy somun bread with raw onion.
History & Origin
Cevapi spread across the former Yugoslavia from Ottoman-era Bosnia, each country adding its own twist — Croatia's version leans milder and often includes pork.
IngredientsServes 2
🥩Ground beef (80% lean), 500g
🐑Ground lamb, 300g
🧄Garlic, 4 cloves minced
🧅White onion, 2 large (1 finely grated for meat, 1 sliced raw for serving)
🧂Salt, 1.5 teaspoons
🫙Baking soda, 1/2 teaspoon
🌿Ground black pepper, 1 teaspoon
🫙Sparkling mineral water, 3 tablespoons
🫓Somun or pita flatbreads, 4 pieces
🧀Kajmak or sour cream, to serve
Method
1
Combine the ground beef, ground lamb, minced garlic, grated onion, salt, pepper, and baking soda in a large bowl. Add the sparkling water and mix everything thoroughly with your hands for about 3 minutes until the mixture becomes slightly sticky and well combined.2
Cover the bowl with cling film and refrigerate the meat mixture for at least 2 hours, or overnight if possible. This resting time is essential — it helps the flavours meld and gives the cevapi their characteristic firm yet juicy texture.3
When ready to cook, wet your hands lightly and shape the meat into small finger-shaped sausages about 8–10cm long and 2cm thick. You should get around 20–24 pieces.4
Heat a grill pan, cast iron skillet, or outdoor grill to high heat and lightly oil the surface. Grill the cevapi for about 8–10 minutes total, turning every couple of minutes to get an even char on all sides — they should be nicely browned outside and cooked through.5
While the cevapi cook, warm the somun or pita breads directly on the grill for 1–2 minutes per side until lightly toasted and soft. Slice the remaining onion finely and set aside.6
Serve 5–6 cevapi tucked inside each warm somun with a generous handful of raw sliced onion on top and a dollop of kajmak or sour cream on the side. Eat immediately while everything is hot.User Reviews
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