Cevapi and Somun Flatbreads
Cevapi, a popular dish originating from the Balkans, is a true culinary delight that has gained global recognition.
It is considered a national dish of Bosnia and Herzegovina, but is also common at every barbecue in the other countries of the Balkans.
These succulent little sausage-like meatballs are made from a mixture of finely minced meat, seasoned with Vegeta, pepper and minced garlic, all brought together with sparkling water and baking soda.
The result is a flavorful explosion that leaves your taste buds longing for more. Traditionally, cevapi is served nestled in warm, fluffy, homemade somuni flatbreads, accompanied by diced onions or fresh spring onion, and a dollop of tangy ajvar or creamy kajmak. The contrast between the juicy meat and the crunchy bread creates a harmonious texture, making each bite a true sensation. Whether you enjoy them as a quick street food snack or as a main course at a family gathering, cevapi will never disappoint.
Combine minced meats with minced garlic, baking soda, two teaspoons of Vegeta, pepper and sparkling water. Then place it in the fridge for 20 minutes while you knead the dough for the flatbreads.
Add sugar and dry yeast to a lukewarm water and leave it for 10 minutes to rise.
Combine the flour with the yeast, then add in the oil and knead into a soft dough. Cover with a kitchen towel and let it proof for an hour in a warm place until it doubles in size.
With your palms shape them into cylindrical shapes, about 10 cm long and 1.5 cm thick, then return back to the refrigerator until grilling.
Divide the dough into 4 parts, then shape them into balls on a floured baking tray. Cover again with a kitchen towel and leave them to rise for another 10 minutes.
Pat each dough ball from the center towards the ends, flattening them out.
Score each one criss-cross, cover and leave them for 10 minutes.
Bake in a preheated oven at 275°C/527°F for 13 minutes and cover with a kitchen towel to keep them soft.
Grill the cevapi for a few minutes on each side, turning them often, until they get the colour all around, but not too long so they are still soft and juicy.
Slice the somuni flatbreads and stuff the grilled cevapi inside.
Serve them with raw onions or spring onions, and ajvar and/or kajmak.
Cevapi and Somun Flatbreads
Ingredients
Instructions
- Combine minced meats with minced garlic, baking soda, two teaspoons of Vegeta, pepper and sparkling water. Then place it in the fridge for 20 minutes while you knead the dough for the flatbreads.
- With your palms shape them into cylindrical shapes, about 10 cm long and 1.5 cm thick, then return back to the refrigerator until grilling.
- Grill them for a few minutes on each side, turning them often, until they get the colour all around, but not too long so they are still soft and juicy.
- Add sugar and dry yeast to a lukewarm water and leave it for 10 minutes to rise.
- Combine the flour with the yeast, then add in the oil and knead into a soft dough. Cover with a kitchen towel and let it proof for an hour in a warm place until it doubles in size.
- Divide the dough into 4 parts, then shape them into balls on a floured baking tray. Cover again with a kitchen towel and leave them to rise for another 10 minutes.
- Pat each dough ball from the center towards the ends, flattening them out.
- Score each one criss cross, cover and leave them for 10 minutes.
- Bake in a preheated oven at 275°C for 13 minutes and cover with a kitchen towel to keep them soft.
- Slice the somuni flatbreads and stuff the grilled cevapi inside.
