New Nordic Ćevapi

Ingredients

While the original Bosnian Ćevapi are typically made with a mixture of beef, lamb, and pork, this New Nordic adaptation focuses on using leaner meats such as venison and reindeer. Additionally, the traditional flatbread is replaced with a whole grain rye crispbread, and the dish is served with a refreshing yogurt and dill sauce instead of ajvar. We alse have the original recipe for Ćevapi, so you can check it out.

• 500g (1.1 lb) lean venison, minced 500g (1.1 lb) lean venison, minced
• 500g (1.1 lb) lean reindeer, minced 500g (1.1 lb) lean reindeer, minced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 teaspoon ground allspice 1 teaspoon ground allspice
• 1 teaspoon ground fennel seeds 1 teaspoon ground fennel seeds
• 1 teaspoon sea salt 1 teaspoon sea salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 cup fresh parsley, chopped 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped 1/4 cup fresh dill, chopped
• 1/4 cup fresh chives, chopped 1/4 cup fresh chives, chopped
• 1/4 cup whole grain rye crispbread crumbs 1/4 cup whole grain rye crispbread crumbs
• 1/4 cup sparkling water 1/4 cup sparkling water
• 1 tablespoon olive oil 1 tablespoon olive oil

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 45g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the minced venison, minced reindeer, chopped onion, minced garlic, ground allspice, ground fennel seeds, sea salt, black pepper, chopped parsley, chopped dill, chopped chives, and rye crispbread crumbs.
2. 2.
   Gradually add the sparkling water while mixing the ingredients together until well combined.
3. 3.
   Shape the mixture into small sausage-shaped patties, approximately 8cm (3 inches) long and 2cm (0.8 inches) thick.
4. 4.
   Preheat the grill to medium-high heat and brush the grill grates with olive oil.
5. 5.
   Grill the Ćevapi for about 4-5 minutes per side, or until they are cooked through and nicely browned.
6. 6.
   Remove the Ćevapi from the grill and let them rest for a few minutes before serving.

Treat your ingredients with care...

• Venison — Make sure to use lean venison for this recipe to keep the dish light and healthy. Trim any excess fat before mincing.
• Reindeer — If reindeer is not available, you can substitute it with lean elk or lean beef.
• Rye crispbread — Crush the crispbread into fine crumbs using a food processor or by placing it in a sealed bag and crushing it with a rolling pin.

Tips & Tricks

• For added flavor, marinate the minced meat mixture in the refrigerator for 1-2 hours before shaping and grilling the Ćevapi.
• Serve the Ćevapi with a side of pickled vegetables or a fresh cucumber and dill salad to enhance the Nordic flavors.
• If you prefer a milder taste, reduce the amount of allspice and fennel seeds in the recipe.
• To achieve a smoky flavor, grill the Ćevapi over charcoal instead of a gas grill.
• Leftover Ćevapi can be stored in the refrigerator for up to 3 days and reheated in a skillet or oven.

Serving advice

Serve the New Nordic Ćevapi on a platter with a dollop of yogurt and dill sauce, alongside whole grain rye crispbread and a side of pickled vegetables. Garnish with fresh dill sprigs for an elegant presentation.

Presentation advice

Arrange the grilled Ćevapi in a neat row on the platter, with the yogurt and dill sauce served in a small bowl in the center. Place the whole grain rye crispbread around the edges of the platter for a rustic touch. Sprinkle some chopped chives over the yogurt sauce for a pop of color.