Ćevapi — Serbian Grilled Minced Meat Fingers

Small, skinless fingers of minced beef and lamb, grilled over coals and served with warm flatbread
(lepinja), chopped onions, and kajmak. Ćevapi are the pride of Balkan street food, eaten by the
dozen at roadside grills across Serbia. The seasoning is famously minimal — beef, lamb, garlic,
baking soda, and salt. The quality of the meat does the work.

FASTING LEVEL: Non-Fasting (beef, lamb)

SERVINGS: 6 (about 30 ćevapi)
TIME: 45 minutes (plus 24 hours chilling)

INGREDIENTS:
- 600 g ground beef (with 20% fat)
- 400 g ground lamb (with fat)
- 6 cloves garlic, minced to a paste
- 1 teaspoon baking soda (the Serbian secret)
- 100 ml cold water or sparkling water
- 2 teaspoons sweet paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon ground cumin (optional, for Bosnian style)
- 1 tablespoon sunflower oil

For serving:
- 6 lepinja or pita-style flatbreads, warmed
- 2 red onions, finely chopped
- Kajmak (or thick full-fat sour cream)
- Ajvar (roasted red pepper spread)
- Fresh parsley
- Pickled chillies

METHOD:
1. In a large bowl, combine both meats, garlic, baking soda, paprika, salt, pepper, and cumin if using.
2. Knead vigorously for 5-7 minutes, gradually adding cold water. The mixture should become smooth, homogeneous, and slightly tacky.
3. Drizzle with oil and knead briefly to coat.
4. Cover tightly and refrigerate at least 24 hours, up to 48. The baking soda transforms the meat during this rest.
5. To shape: wet hands with cold water. Take about 40 g of meat. Roll into a small sausage about 7-8 cm long and 2 cm thick. Place on an oiled tray. Repeat.
6. Rest shaped ćevapi at room temperature 20 minutes before grilling.
7. Build a very hot charcoal fire. Let coals glow with no flame.
8. Grill ćevapi 5-7 minutes total, turning every 2 minutes, until deeply charred outside and juicy inside.
9. Serve immediately: cut a lepinja in half horizontally (but not all the way through) and stuff with 5-6 ćevapi. Top with raw chopped onion, a generous dollop of kajmak, a spoonful of ajvar, and fresh parsley. Eat with your hands.

NOTES:
- The 24-hour rest is non-negotiable. It is what gives ćevapi their distinctive bouncy, snappy texture.
- Baking soda is the unspoken secret of authentic Balkan ćevapi. Do not omit.
- Serbian ćevapi are simpler than Bosnian versions — purists omit the cumin. Both are authentic.
- Ćevapi freeze beautifully shaped and uncooked. Flash-freeze on a tray, then bag. Grill from frozen, adding 2 minutes.

NUTRITION (per 5 ćevapi with lepinja, approximate):
Calories: 620 | Protein: 42 g | Carbohydrates: 44 g | Fat: 30 g | Fibre: 3 g