Bosnian · Bosnia and Herzegovina
Bosnian Ćevapi with Kajmak and Somun
Grilled minced meat sausages served with kajmak, onion, and somun bread, a staple of Bosnian cuisine.
30 minutes4 servings
Ingredients
Method
- Grind the beef in a food processor.
- In a bowl, mix beef, chopped onion, minced garlic, paprika, salt, and pepper.
- Form the mixture into small sausage shapes.
- Grill the Ćevapi until cooked through.
- Serve with kajmak, sour cream, and chopped onion on top.
- Accompany with somun bread.
- For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.
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