Cevapi with Ajvar Recipe

This Cevapi with Ajvar recipe is a savory and juicy dish, which is made with minced beef and roasted red peppers. It’s a restaurant-quality dish perfect for grilling, ready in about 1 hour and 30 minutes, plus chilling time.

Cevapi with Ajvar Recipe Ingredients

For the Cevapi (Sausages):

• 750g quality minced beef
• 400g higher-welfare minced pork
• 4 cloves garlic, crushed
• 2 teaspoons bicarbonate of soda
• 1 teaspoon sweet smoked paprika
• 1 large free-range egg
• 150ml sparkling water
• Sea salt and freshly ground black pepper

For the Ajvar (Red Pepper Relish):

• 6 red peppers
• 2 aubergines (eggplant)
• 1 small bulb of garlic
• 1 bunch of fresh flat-leaf parsley, roughly chopped
• 1 lemon, juice of
• Extra virgin olive oil

For Serving:

• 1 bunch of fresh flat-leaf parsley
• 1 onion
• 1 lemon
• 6 flatbreads
• Sour cream (optional)
• Pickled guindilla peppers (optional)

How To Make Cevapi with Ajvar

1. Make the Cevapi Mixture: In a large bowl, combine the minced beef and pork. Add the 4 crushed garlic cloves, bicarbonate of soda, paprika, and a generous seasoning of salt and pepper. Crack in the egg.
2. Knead and Shape: Use your hands to thoroughly mix and scrunch everything together. Gradually add the sparkling water until you have a smooth, pliable mixture. Divide the meat into 10 to 12 equal pieces and roll each one into a sausage shape, about 10cm long.
3. Chill the Cevapi: Place the cevapi on an oiled baking tray, cover with plastic wrap, and chill in the refrigerator for at least a few hours, or ideally overnight.
4. Roast the Ajvar Vegetables: Preheat the oven to 230ºC/450ºF. Place the whole red peppers, whole aubergines, and the unpeeled bulb of garlic on a roasting tray. Roast for 30 to 40 minutes, turning halfway, until the vegetable skins are blackened.
5. Prepare the Ajvar: Place the hot roasted peppers and aubergines in a bowl and cover tightly with plastic wrap. Let them steam for 20 minutes. Once cool enough to handle, peel away and discard the skins, seeds, and stalks. Squeeze the soft, roasted garlic from 6 of the cloves.
6. Chop and Season the Ajvar: Finely chop the peeled pepper and aubergine flesh with the roasted garlic and most of the parsley. Season with salt and pepper, squeeze over the lemon juice, and drizzle with a good lug of extra virgin olive oil. Mix and set aside.
7. Cook and Serve: Just before serving, preheat a griddle pan over high heat. Cook the cevapi for 10 to 12 minutes, turning, until cooked through and nicely charred. Warm the flatbreads in the oven. Serve the hot cevapi on the warm flatbreads with a generous spread of ajvar, a dollop of sour cream, and a side of finely chopped onion and parsley that’s been tossed with a squeeze of lemon juice.

Recipe Tips

• Why do I need to chill the cevapi? This is the most crucial step! Chilling the raw sausages for at least a few hours allows the flavors to meld and, more importantly, helps the meat firm up so the cevapi hold their shape perfectly during cooking.
• How do I easily peel the roasted vegetables? The secret is to let them steam in a covered bowl right after they come out of the oven. The trapped steam loosens the skins, making them incredibly easy to peel off.
• What does bicarbonate of soda do? The bicarbonate of soda (baking soda) is a traditional ingredient that helps to tenderize the meat and gives the cevapi their signature springy, slightly bouncy texture.
• Can I make this on an outdoor grill? Absolutely! Cevapi are perfect for cooking on a barbecue. Just be sure to oil the grates well and cook them over a medium-high heat until they are cooked through and have beautiful grill marks.

What To Serve With Cevapi

This recipe creates a complete meal with the cevapi, ajvar, onion relish, and flatbreads. For a larger feast, consider adding:

• A simple salad of chopped tomatoes, cucumbers, and feta (Shopska salad)
• French fries or roasted potato wedges
• A bowl of kajmak (a creamy Balkan dairy product, similar to clotted cream)

How To Store Cevapi and Ajvar

• Refrigerate: Store the cooked cevapi and the ajvar in separate airtight containers in the refrigerator for up to 3 days. The ajvar’s flavor will continue to improve as it sits.
• Freeze: Uncooked, shaped cevapi freeze beautifully. Place them in a single layer on a baking sheet to freeze solid, then transfer to a freezer-safe bag for up to 3 months. Cook them directly from frozen, adding a few extra minutes to the cooking time.

Cevapi with Ajvar Nutrition Facts

• Serving: 1 serving (2 cevapi with sides)
• Calories: 650 kcal
• Carbohydrates: 45g
• Protein: 38g
• Fat: 35g
• Saturated Fat: 12g
• Sodium: 1100mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Slow-Cooked Beef Buns Recipe
• Chilli con carne with popped kidney beans Recipe
• INVOLTINI DI MANZO Recipe