Ćevapi, Somun & Kajmak

Every Bosnian family has opinions about ćevapi. How much lamb. How much beef. Whether you add baking soda. Whether you rest the meat overnight or grill it fresh. These are the arguments that start at the table and never end.

This is my version. All beef, no lamb, because I like the clean beefy flavor without the gaminess. I use a coarse grind and keep the seasoning simple: garlic, salt, pepper, a pinch of baking soda for tenderness. The key is not overworking the meat. You want it to hold together on the grill but still have texture when you bite in.

Ingredients

The Ćevapi

• 2 lbs ground beef (80/20, coarse grind)
• 4 cloves garlic, finely minced
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon water

Kajmak

• 8 oz full-fat cream cheese, softened
• 4 tablespoons unsalted butter, softened
• Pinch of salt

The Spread

• Fresh somun bread (or pita)
• 1 large white onion, diced fine
• Ajvar (red pepper relish)

The Cook

The Night Before

Mix the beef with garlic, baking soda, salt, pepper, and water. Don't overwork it. You're combining, not making a paste. Cover and refrigerate overnight. The baking soda tenderizes the meat and the flavors meld while you sleep.

Make the Kajmak

Beat the cream cheese and butter together until smooth and slightly fluffy. Add a pinch of salt. That's it. Real kajmak is clotted cream aged in a wooden barrel, but unless you have a dairy farm, this gets you close enough to make it work. Keep it at room temperature so it spreads easy.

Shape the Ćevapi

Pull the meat from the fridge 30 minutes before grilling. Wet your hands and roll pieces into finger-sized cylinders, about 3 inches long and 3/4 inch thick. You should get about 30 pieces. Don't compress them too tight.

Build the Fire

Ćevapi need heat, not flames. You want wood burned all the way down to a deep bed of hot coals. No active flame, no billowing smoke. Just clean, ripping hot radiant heat. Start your fire well ahead of time and let it burn down completely.

If you don't cook over wood, lump charcoal works fine here. Just get it as hot as you can. Oil the grates.

Grill

Grill the ćevapi for 2-3 minutes per side. You want a hard char on the outside, juicy inside. Don't press them with a spatula. Don't move them around. Put them down, leave them alone, flip once.

Warm the Bread

While the ćevapi finish, warm the somun on the cooler side of the grill for 30 seconds per side. You want it soft and pliable, not toasted.

Serve

Split the somun open. Spread kajmak on one side. Load in 5-6 ćevapi per serving. Top with diced raw onion and a spoonful of ajvar. Eat with your hands. This is not fork food.