Lepinja and Cevapi

Cook Time 30 minutes plus resting time

Serves 4–6

Ingredients

For the lepinja
400g bread flour or plain flour

300g warm water

7g salt

5g yeast

5g honey or sugar

15ml oil

For the cevapi

700g beef mince

300g lamb mince

4 garlic cloves

100ml water

1 tbsp sweet paprika

1 tbsp black pepper

14g salt

100–150ml sparkling water

Pinch of bicarb soda

Method

To prepare the lepinja, mix warm water, honey and yeast. Rest until activated. Combine flour and salt in a bowl. Add the wet mixture and oil. Mix to form dough. Knead 5 minutes until smooth. Cover and rise until doubled. Divide into 4–6 balls. Rest 30 minutes.

Preheat oven to 240°C. Stretch each ball into a thin round. Add a pattern on top. Bake about 10 minutes until golden. 

To prepare the cevapi, finely chop garlic. Simmer in water for 5 minutes. Cool completely.

Combine beef and lamb. Add paprika, pepper and salt. Add cooled garlic with its liquid. Add sparkling water and bicarb. Mix very well until sticky and cohesive. Cover and refrigerate overnight or for at least 2 hours.

Shape into small sausages. Grill on high heat until deeply golden and cooked through.

Best with lepinja, kajmak, onion and ajvar.