Bosnian Grilled Minced Meat Sausages with Somun Flatbread

Be the first to rate

(No Ratings Yet)

Loading...

These iconic Bosnian street-food sausages are made from a seasoned blend of ground beef and lamb, shaped by hand into small fingers and grilled until smoky and juicy. They're tucked into a soft, golden somun flatbread and topped with raw onion, creamy kajmak, and roasted red pepper relish for the classic Sarajevo experience.

Nutrition Facts

Per serving (estimated)

• 720 kcalCalories
• 32 gFat
• 12 gSaturated Fat
• 62 gCarbs
• 4 gFiber
• 5 gSugar
• 42 gProtein
• 920 mgSodium
• 680 mgPotassium
• 95 mgCalcium
• 5.5 mgIron
• 12 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the sausages

• 450 g (1 lb) ground beef (20% fat)
• 150 g (5 oz) ground lamb
• 1 small onion, very finely grated and squeezed
• 3 garlic cloves, minced
• 1 tsp baking soda
• 1 tsp fine sea salt
• 1 tsp sweet paprika
• 1/2 tsp freshly ground black pepper
• 1/4 tsp cayenne pepper

For the somun flatbread

• 400 g (3 1/4 cups) all-purpose flour
• 1 tsp instant yeast
• 1 tsp sugar
• 1 tsp salt
• 2 tbsp olive oil
• 240 ml (1 cup) warm water
• 2 tbsp milk for brushing

For serving

• 1 large red onion, thinly sliced
• 120 g (1/2 cup) kajmak or thick sour cream
• 80 g (1/3 cup) ajvar (red pepper relish)
• Fresh parsley for garnish

Directions

1. Combine the ground beef, ground lamb, grated onion, garlic, baking soda, salt, paprika, black pepper, and cayenne in a large bowl. Mix with your hands for 2-3 minutes until the mixture becomes slightly sticky and uniform. Cover and refrigerate for at least 1 hour, or overnight, to let the baking soda tenderize the meat.
2. While the meat rests, prepare the somun dough. Stir the flour, yeast, sugar, and salt together in a bowl, then add the olive oil and warm water. Knead for 8-10 minutes until smooth and elastic, then place in an oiled bowl, cover, and let rise for 45-60 minutes until doubled in size.
3. Divide the meat mixture into 16 equal portions. With wet hands, roll each portion between your palms into a short sausage about 7-8 cm (3 inches) long and 1.5 cm thick. Keep covered until ready to cook.
4. Preheat a grill, grill pan, or cast-iron skillet to medium-high heat. Divide the risen dough into 4 equal balls, roll each into a 15 cm (6 inch) round about 5 mm thick, brush lightly with milk, and bake on a hot dry skillet or in a 230°C (450°F) oven for 3-4 minutes per side until puffed and lightly golden. Wrap in a clean towel to keep soft.
5. Grill the cevapi in batches for 3-4 minutes total, turning often, until well charred on the outside and just cooked through. Avoid pressing them so they stay juicy.
6. To assemble, slice each warm somun open like a pocket, layer in 4 grilled cevapi, and top with a generous spoonful of kajmak, a spoonful of ajvar, and a handful of sliced red onion.
7. Serve immediately with extra ajvar, kajmak, and a wedge of lemon on the side. Eat with your hands for the full Bosnian experience.

Cook’s Notes

• Resting the meat mixture is essential – the baking soda needs time to tenderize and give cevapi their signature soft, springy bite.
• If kajmak is unavailable, substitute with thick full-fat sour cream, labneh, or even clotted cream for a similar richness.
• Cook cevapi over medium-high heat so they develop a flavorful char without drying out – never press them with a spatula.
• The somun stays softest if wrapped in a clean kitchen towel as soon as it comes off the heat; reheat briefly on a dry pan to refresh.
• Ajvar improves dramatically after a few days in the fridge, so make it ahead if you have time.

You might also like

European

Bosnian Bey’s Chicken and Okra Soup

European

Bosnian Layered Meat Pie

European

Bosnian Cornmeal Cheese Porridge

Desserts

Bosnian Shredded Wheat Pastry with Walnuts