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Cevapi with Ajvar and Flat Bread recipe provided by the Certified Angus Beef® brand.

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Cevapi with Ajvar and Flat Bread

Serves 6
Category: Sandwiches & Salads, On the Grill
Cevapi are small, casing-free sausages that originate in the Balkan Peninsula. They have a springy texture and are meant to be grilled to maximize flavor. We’ve included the step-by-steps for grilled flatbread — or you can buy it, omit the extra ingredients and skip to step 2. To make the best use of your time, we suggest making the flatbread dough and finishing all prep work while the dough proofs.
Prep Time
45 mins
Other Time
1 hr 30 mins
Cook Time
30 mins
Total Time
2 hrs 45 mins
Ingredients:
  • 1 1/2 pounds Certified Angus Beef ® ground beef, 80% lean
  • 3/4 cup (175 ml) warm water
  • 2 teaspoons (6 g) fast acting yeast
  • 1/2 teaspoon (3 g) sugar
  • 1 1/2 cups plus 2 tablespoons (250 g) flour, extra for dusting
  • 2 teaspoons olive oil, divided
  • 2 tablespoons grated white onion, remaining onion sliced thin
  • 3 cloves garlic, minced
  • 2 teaspoons paprika
  • 3 1/2 teaspoons coarse kosher salt, divided
  • 1 teaspoon cracked black pepper, divided
  • 1/2 teaspoon baking soda
  • 3 red bell peppers
  • 1 medium eggplant
  • 2 tablespoons cider vinegar
  • 1/2 cup Greek yogurt or sour cream
Instructions:
  1. FLATBREAD. Combine warm water, yeast and sugar in a mixing bowl; bloom yeast 5 minutes or until frothy. Add flour, 1 teaspoon salt and mix well to form dough. Turn out onto clean counter, kneed 3 minutes. Coat bowl with 1 teaspoon olive oil, return dough to bowl. Cover bowl with plastic, proof 30 minutes in a warm area. Lightly flour a work surface, divide dough into 6 portions, roll each into ovals with rolling pin. Brush one side of each oval with remaining olive oil.
  2. CEVAPI. In a large mixing bowl combine ground beef, grated onion, minced garlic, paprika, 1 1/2 teaspoons salt, 1/2 teaspoon pepper and baking soda. Mix well to combine ingredients; refrigerate 30 minutes. Place sliced onion in a small bowl, cover with cold water; set aside for later. Roll out seasoned beef into two logs about one-inch thick. Cut logs into eighteen 3-inch long segments (resembling sausage links); refrigerate 15 minutes before grilling.
  3. AJVAR SAUCE. Prepare a charcoal or gas grill, preheat to 450°F. Char peppers and eggplant over high heat until skin turns black, place in a mixing bowl, cover with plastic wrap, set aside for 30 minutes. Drain bowl of excess liquid then peel peppers and eggplant of charred skin. Place into food processor, puree until smooth but still slightly chunky. Heat pureed vegetables in sauce pan, add cider vinegar, 1 teaspoon salt and 1/2 teaspoon pepper. Simmer over medium-low heat for 10 minutes to thicken, stirring often.
  4. BUILD. Remove sliced onion from water, pat dry. Smear each flat bread with a heavy tablespoon of yogurt, 2 tablespoons of ajvar (pepper and eggplant puree), 3 Cevapi and garnish with sliced onion.
Author:
Certified Angus Beef ® Test Kitchen
Keywords:
beef, ground beef, grilled, flatbread, beef sausage

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