We have an advertising relationship with some of the stores we link to on this site. Your prices are not affected!

Printer-friendly versionPrinter-friendly version

Name of Event

Independence Day in Bosnia and Herzegovina

Cuisine From

Bosnia and Herzegovina


Grilled minced meat in a flat bread with chopped onions, sour cream and relish


Yield 20-24 sausages
Preparation time 15- 20 minutes
Cooking time 45 minutes
Main Ingredient Pork, beef and or lamb



  • 500 g minced pork (30% fat)
  • 500 g minced beef or lamb
  • 1 egg white
  • 2 tsp freshly ground black pepper
  • 1 tsp cayenne pepper
  • 1 tsp teaspoon paprika
  • 6 cloves garlic, minced
  • 1 tsp baking soda
  • salt

Ajvar/red pepper relish

  • 3 large red capsicum / bell peppers
  • 1 small eggplant
  • 5 cloves garlic, minced
  • 3 tbsp olive oil
  • 1 tbsp white vinegar
  • freshly ground black pepper
  • salt

Serve with:

  • chopped white onions
  • sour cream
  • flat bread / pita



  1. In a bowl using your hands combine all sausage ingredients until well combined.
  1. Form into small sausages roughly the same size of a large thumb.
  1. Cook in grill roughly for 15 minutes of until meat is cooked.


  1. In a charcoal grill place the red bell peppers and eggplant, cook until lightly charred on all sides.
  1. Remove the charred skin of the peppers and eggplants, remove also the seeds and stem of the peppers. If you put the vegetables into a sealed plastic bag for a few minutes they will "sweat" making them easier to peal-optional.
  1. Place peppers, eggplant, garlic, oil, vinegar and salt then pulse until finely chopped.
  1. Place vegetables in a saucepan and simmer in medium-low for 30 minutes while occasionally stirring. Season with freshly ground black pepper and salt.

Making the Cevapi

  1. Place sausages, flat bread, chopped onions, sour cream and ajvar in a plate then serve.