Cevapcici with lepinja bread

A delicious European alternative to burgers.

Serves 4-6

600g plain flour
375ml warm water
1 teaspoon sugar
1 teaspoon salt
2 teaspoons powdered yeast
60ml olive oil
200g minced beef, ground
200g minced lamb, ground
1 small brown onion, finely chopped
3 large garlic cloves, finely chopped
¼ bunch parsley, finely chopped
¼ cup hot water
½ tablespoon baking soda
Salt and freshly cracked black pepper, to taste

  • Step One

    In a large bowl place plain flour with salt.

  • Step Two

    Using another large bowl, mix water with the sugar and yeast. Let the mix stand for ten minutes or until yeast is activating.

  • Step Three

    Mix the yeast mix through the flour and salt mix until it forms a dough. Cover and let stand for 1 hour.

  • Step Four

    Using a rolling pin roll the rested mix into 20cm rounds.

  • Step Five

    Preheat oven to 250°C, place rolled mix on an oven tray, brushing the mix with oil before placing in oven. Bake for 6-7 minutes, until golden brown. Let cool.

  • Step Six

    In a large bowl add onion, garlic and parsley to the mince. Season with salt and pepper.

  • Step Seven

    Add baking soda to hot water and pour over mince mix. Gently fold through, leaving mix loose and not too packed. Place in fridge and chill for 2 hours.

  • Step Eight

    Remove mince mix from fridge and roll into long, finger-like sausages. Cook on a hot grill for 2-3 minutes, being careful not to overcook.

  • Step Nine

    Serve the grilled cevapcici in the lepinja bread with raw onion and ajvar (capsicum and eggplant dip).


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