How about a recipe to keep us going until we get the pics?
The Ćevapčići I had in Mostar were quite small (4” length and 1” thick) but I made mine bigger (5” x 2”). I made 10 from using just over 600g of minced meat.
Just to note, it's best to make the sausages 24 hours in advance to let the flavours mingle rather than anyone trying this and realising when about to BBQ
I’m led to believe traditional Ćevapčići use a combination (or all) of the following meats, but a minimum of two:
Ingredients:
▪ 200g Minced Beef
▪ 200g Minced Lamb
▪ 200g Minced Pork
▪ 200g Minced Turkey
I used 450g pork and 150g lamb (that’s all I had).
▪ 1 onion, finely chopped (I diced onion but should have chopped more finely)
▪ 3 cloves garlic, crushed
▪ 1 green chilli, finely chopped
▪ 1 egg white, beaten
▪ 1 teaspoon paprika (I used smoked as I personally think it gives a much deeper flavour)
▪ Salt and freshly ground black pepper to taste (I really under seasoned mine, needed much more than I thought)
Method:
▪ Mix the meat together and set to one side.
▪ Saute the chopped onions in a little bit of oil.
▪ Add the crushed garlic 2 minutes before onions are ready.
▪ Add the onions and garlic mixture to the meat.
▪ Combine egg white and paprika and beat well together.
▪ Mix all ingredients well.
▪ Form into sausage shapes.
▪ Cover with cling film and refrigerate for at least an hour (or overnight preferably)
For the ajvar relish:
Ingredients:
▪ 5 red peppers (I used Romano as they were on special offer but I think something like a regular bell pepper that has more flesh would yield more – I used 3 peppers as the aubergine was quite small)
▪ 1 medium aubergine
▪ 3-5 cloves garlic, crushed
▪ 1-2 tablespoon vinegar (I used 1 and it was plenty)
▪ 1 teaspoon paprika
▪ Salt and pepper to taste
Method:
▪ Cut the aubergine in half, length ways and do the same for the peppers.
▪ Place peppers and aubergine cut-side face down in the oven until the pepper skins start to blister and go black. (I did mine for ½ hour at 200oC (fan oven). I would allow the skins to get quite black as that is your flavour.
▪ Place blacked peppers into a bowl and cover with cling film to let them steam.
▪ Once aubergine is soft in the middle, scoop out the flesh and discard any larger seeds. Mash or chop it (depending how chunky you’d like your ajvar) and mix in the garlic.
▪ Once the peppers are cool, peel off the blackened skin and chop finely.
▪ Add this to the aubergine and garlic mixture, then add the vinegar, paprika and salt and pepper.
▪ Serve chilled.
You can add chillies to the ajvar for an extra kick which I think it can easily take. I would also be tempted to add more paprika but suggest you stick to the above and tinker after.
Ćevapčići is traditionally served with chopped raw onion, ajvar and flat/pitta bread but some parts also serve with sour cream which I preferred.
I thought it turned out well although it was very under seasoned and needed more paprika (I actually halved the above recipe as there would have been far too much meat so I think that's partly to blame). Definitely worth a go.
Edited -
Made these at lunch, ready for tomorrow evening, doubled the paprika and put in a whole large green chilli plus plenty of salt and pepper. (They are supposed to be short and stumpy rather than frankfurter-esq)
