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Cevapcici with lepinja bread

Cevapcici with lepinja bread is a recipe traditional of southeast Europe. Often associated with countries such as Serbia, Croatia and Bosnia, this dish is hearty and delicious.


(serves 4-6):

For lepinja bread

  • 600 grams plain flour
  • 375 mls warm water
  • 1 tsp sugar
  • 1 tsp salt
  • 2 teaspoons powdered yeast
  • 60ml olive oil

For cevapcici

  • 200g Minced ground beef
  • 200g minced ground lamb
  • 1 small brown onion chopped finely
  • 3 large cloves garlic finely chopped
  • ¼ bunch finely chopped parsley
  • ¼ cup hot water
  • ½ tsp baking soda
  • Salt & pepper to taste


  1. Place the flour in a large bowl with the salt, in another bowl mix the water with the sugar and yeast, let stand for ten minutes or until yeast activated.
  2. Mix the yeast/water mix through the flour until it forms a dough, cover and let stand for 1 hour.
  3. Roll into 20cm rounds. Approximately 150 grams, then place on an oven tray and brush with oil, and bake for 6-7 minutes at 250C or until golden brown and puffed up. Let cool.
  4. Finely chop the garlic, parsley & onion, and add these to the mince. Season with salt & pepper.
  5. Add the baking soda to the hot water, pour over the minced meat and gently fold it through, leaving it loose, not packed. Chill for around 2 hours, overnight preferably.
  6. Shape into long finger-like sausages, then cook on a hot grill for 2-3 minutes., careful not to overcook as they are quite lean.
  7. Serve the grilled cevapcici in the lepinje bread with raw onion and Ajvar (capsicum & eggplant dip)

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