95 min
South African-Style Lamb Bobotie with Raisin Rice & Chutney
Gently curried lamb, fruit and almonds bake beneath a golden egg custard and arrive with turmeric-raisin rice and tangy chutney.
Family Favorites
Novi Pazar-Style Ćevapi with Somun, Onions & Kajmak
Juicy beef-and-lamb sausages cook over high heat and arrive with warm Balkan flatbread, raw onion and rich kajmak for a hands-on family platter.
Directions
Mix the garlic water
Stir the grated garlic into the sparkling water with the salt, pepper and baking soda. Let stand for 5 minutes so the garlic seasons the liquid evenly.
Work the meat until tacky
Combine the cold beef and lamb in a chilled bowl. Pour in the garlic mixture and knead firmly by hand for 3 to 4 minutes, until the meat looks uniform and sticks lightly to the bowl. Cover and refrigerate for 30 minutes.
Shape even sausages
With damp hands, divide the mixture into 24 portions, about 1 1/3 oz each. Roll into compact 3 1/2-inch logs about 3/4 inch thick, smoothing cracks so they cook evenly.
Preheat the cooking surface
Heat an outdoor grill to 450°F or a cast-iron grill pan over medium-high for 5 minutes. Brush the grates or pan lightly with oil. Warm the flatbreads during the last few minutes of cooking.
Cook to a safe center
Cook the ćevapi in two batches without crowding, turning every 2 minutes, until deeply browned on all sides and the centers reach 160°F, 7 to 9 minutes total. Transfer to a clean platter; do not return cooked meat to the raw-meat plate.
Build the platter
Arrange the hot ćevapi in rows, scatter with chopped onion and parsley, and serve immediately with warm somun and kajmak. Let diners tear bread, spread it with kajmak and tuck in the meat and onion.
Why this works
Why it worksKneading the cold meat with salted sparkling water extracts proteins that hold the short sausages together without eggs or breadcrumbs.
Why it worksA small amount of baking soda raises the surface pH, encouraging browning while the frequent turns keep the compact logs evenly cooked.
Why it worksRich kajmak, sharp raw onion and warm flatbread match the visible Novi Pazar-style presentation and balance the simply seasoned meat.
Useful kitchen gear
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Compare the function and specifications first; skip anything your kitchen already handles well.
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Compare on Amazon12-inch cast-iron skilletA broad, heavy surface holds steady high heat for a browned crust when outdoor grilling is not practical.See current options →
Compare on AmazonInstant-read thermometerCheck the compact ground-meat centers for 160°F instead of judging doneness only from the browned exterior.See current options →
Compare on AmazonLong stainless-steel tongsFrequent, secure turns brown all sides without piercing or breaking the short sausages.See current options →
Swaps & notes
Easy swaps
- Use 2 lb 80% lean ground beef for an all-beef version; very lean meat will be noticeably drier.
- If kajmak is unavailable, blend 4 oz softened cream cheese with 1/2 cup sour cream and 2 tablespoons heavy cream for a practical, clearly labeled substitute.
- Warm sturdy pita if somun or lepinja is unavailable; choose bread thick enough to absorb the meat juices.
Cook notes
- Keep the meat and bowl cold; warm fat smears and makes the cooked texture greasy rather than springy.
- Shape one test piece first, cook it to 160°F and taste for salt before forming the remaining batch.
- The 70-minute total includes the 30-minute refrigerator rest.
- A grill pan works year-round, but ventilate the kitchen well because the high heat creates smoke.
Storage
Refrigerate cooked ćevapi within 2 hours for up to 4 days. Reheat covered in a 350°F oven with 1 tablespoon water until the centers reach 165°F. Freeze shaped uncooked ćevapi on a tray, then bag for up to 2 months; thaw in the refrigerator before cooking to 160°F.
Questions
Why did my ćevapi split on the grill?
The mixture was probably not kneaded until tacky or the logs had surface cracks. Work the cold meat for the full 3 to 4 minutes and smooth each portion with damp hands.
Can I make the mixture ahead?
Yes. Mix and refrigerate it for up to 24 hours, then shape just before cooking. Keep it at 40°F or below and never leave raw ground meat at room temperature.
Are ćevapi supposed to be spicy?
This mild Novi Pazar-style version emphasizes meat, garlic, salt and pepper rather than chile heat. Serve hot paprika or chile flakes separately if desired.
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Novi Pazar-Style Ćevapi with Somun, Onions & Kajmak
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1. Mix the garlic waterStir the grated garlic into the sparkling water with the salt, pepper and baking soda. Let stand for 5 minutes so the garlic seasons the liquid evenly.
2. Work the meat until tackyCombine the cold beef and lamb in a chilled bowl. Pour in the garlic mixture and knead firmly by hand for 3 to 4 minutes, until the meat looks uniform and sticks lightly to the bowl. Cover and refrigerate for 30 minutes.
3. Shape even sausagesWith damp hands, divide the mixture into 24 portions, about 1 1/3 oz each. Roll into compact 3 1/2-inch logs about 3/4 inch thick, smoothing cracks so they cook evenly.
4. Preheat the cooking surfaceHeat an outdoor grill to 450°F or a cast-iron grill pan over medium-high for 5 minutes. Brush the grates or pan lightly with oil. Warm the flatbreads during the last few minutes of cooking.
5. Cook to a safe centerCook the ćevapi in two batches without crowding, turning every 2 minutes, until deeply browned on all sides and the centers reach 160°F, 7 to 9 minutes total. Transfer to a clean platter; do not return cooked meat to the raw-meat plate.
6. Build the platterArrange the hot ćevapi in rows, scatter with chopped onion and parsley, and serve immediately with warm somun and kajmak. Let diners tear bread, spread it with kajmak and tuck in the meat and onion.