- Chuck the meat into a mixing bowl and add the onion, garlic, paprika, black pepper, bicarbonate of soda, loads of salt and the egg. Mix well. Cover and leave in the fridge for 1 hour or overnight.
- Divide the mixture into 16 and roll out each one into a 3-4 inch sausage shape. Wet your hands a little to stop the mixture sticking to your hands.
- Preheat the oven to 180 fan. Heat the oil in a large non-stick frying pan over a high heat. Add the cevapi and cook them, turning every 1-2 minutes, until golden on two sides. Pop into the oven for 4-5 minutes to finish cooking through.
- Remove the cevapi from the pan and add 2 tbsp of water. Once bubbling, dip your bread into the pan to soak up the juices. Layer up with ajvar, onions and your cevapi and serve immediately.
450g ground beef 15-20% fat
300g ground lamb 15 – 20% fat
½ an onion, coarsely grated into a pulp
4 cloves garlic, crushed or finely grated
2 tsp smoked paprika
1 tsp finely ground black pepper
½ tsp bicarbonate of soda
3 tbsp vegetable oil
1 white onion, finely sliced
Breads to serve
Ajvar to serve