Name: Slow-Fermented Serbian Cevapi with Onions
Total time: 55 min
Yield: 4 servings
Cuisine: Serbian
Ingredients: 500g beef or pork mince; 1 onion, finely chopped; 2 cloves garlic, minced; 1 tsp paprika; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp cumin; 1 tbsp olive oil; flatbread or pita; sliced onions; 1/4 cup buttermilk; 1/2 tsp yeast

Slow-Fermented Serbian Cevapi with Onions

A traditional Serbian cevapi recipe with a slow-fermentation process for enhanced flavor and texture, served with caramelized onions and flatbread.

55 minutes4 servings

Method

In a large bowl, combine the mince, onion, garlic, paprika, salt, pepper, and cumin.
Mix in the buttermilk and yeast, then cover the bowl with a damp cloth and let it ferment in a warm place for 4-6 hours, or until slightly puffed.
After fermentation, shape the mixture into 12-16 sausage-like shapes on skewers.
Heat olive oil in a skillet over medium heat and cook the cevapi for 8-10 minutes, turning occasionally.
Caramelize sliced onions in a separate pan until golden brown.
Serve the cevapi with flatbread, onions, and a side of kajmak or sour cream.
Check that the ground meat reaches 71°C (160°F) throughout before serving.

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