THROW ANOTHER CEVAPI ON THE BARBIE

CEVAPI

Barbecued cevapi are a common offering in the Balkan states. Also known as cevapcici, these finger-sized rolls of spiced mince are traditionally served with minced capsicum, raw onion and flat bread on the side.

Of course, as with any regional specialty, the recipe varies widely depending on where you’re from. In some places they’re made from just beef mince; other countries use a mixture of pork, lamb and beef. It’s really up to you what you use; the dish I tried was a blend of lamb and beef. Makes 24

INGREDIENTS

500g minced beef

500g minced lamb

1 medium brown onion, peeled and grated 2 large cloves garlic, peeled and minced 1 tsp smoky paprika

tsp cayenne pepper

Salt and black pepper, to taste

tsp bicarb soda

Olive oil, to cook

METHOD

Using your hands, combine all ingredients except the oil in a bowl. You may prefer to wear disposable food-grade latex gloves. Form into 24 finger-sized sausages; place on a plate and cover.

Refrigerate for at least an hour.

If you are transporting uncooked mince to a picnic or barbecue, ensure it is kept well chilled.

Remove cevapi from the fridge 10 minutes before cooking. Preheat barbecue to high and brush grill with olive oil.

Cook cevapi, turning frequently, for around 10-12 minutes, or until browned on the outside and cooked through.

Serve with raw onion, minced red capsicum and flatbread.