Cevapcici with lepinja bread

Shopping list (serves 4-6):

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

• 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
  
  

Method:

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 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 over cook as they are quite lean.
7. Serve the grilled cevapi in the Lepinje bread with raw onion and Ajvar (capsicum & eggplant dip)

• beef
• french
• lamb