Tuzlanski ćevapi with Ajvar Sauce

Ingredients

• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cumin 1/2 teaspoon cumin
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 4 somun bread or pita bread 4 somun bread or pita bread
• Diced onions, for serving Diced onions, for serving
• For the Ajvar Sauce: For the Ajvar Sauce:
• 2 red bell peppers 2 red bell peppers
• 1 small eggplant 1 small eggplant
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 12g (Sugars: 3g)
• Protein: 28g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the grill or grill pan over medium-high heat.
2. 2.
   In a mixing bowl, combine the ground beef, chopped onion, minced garlic, paprika, cumin, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Take a small portion of the meat mixture and shape it into an elongated sausage shape, approximately 8cm (3 inches) long and 2cm (0.8 inches) thick. Repeat with the remaining mixture.
4. 4.
   Place the sausages on the preheated grill and cook for about 5-6 minutes per side, or until they are nicely browned and cooked through.
5. 5.
   While the sausages are grilling, prepare the ajvar sauce. Preheat the oven to 200°C (400°F). Place the red bell peppers and eggplant on a baking sheet and roast for about 20-25 minutes, or until the skins are charred and blistered.
6. 6.
   Remove the roasted vegetables from the oven and let them cool slightly. Peel off the charred skins and discard. Chop the flesh of the peppers and eggplant into small pieces.
7. 7.
   In a blender or food processor, combine the roasted peppers, eggplant, minced garlic, olive oil, lemon juice, salt, and pepper. Blend until smooth and creamy.
8. 8.
   Transfer the ajvar sauce to a serving bowl.
9. 9.
   Warm the somun bread or pita bread on the grill for a few seconds on each side.
10. 10.
    Serve the grilled Tuzlanski ćevapi with warm somun bread, ajvar sauce, and diced onions.

Treat your ingredients with care...

• Ground beef — Choose lean ground beef for a healthier option. Make sure the meat is well-chilled before mixing to enhance the texture of the sausages.

Tips & Tricks

• For a smokier flavor, you can grill the red bell peppers and eggplant instead of roasting them in the oven.
• If you prefer a spicier kick, add a pinch of chili flakes to the meat mixture.
• Serve the Tuzlanski ćevapi with a side of fresh salad or pickles for added freshness.
• If somun bread is not available, you can use pita bread or any other flatbread as a substitute.
• Leftover ajvar sauce can be stored in an airtight container in the refrigerator for up to a week.

Serving advice

Serve the Tuzlanski ćevapi on a platter, accompanied by warm somun bread, ajvar sauce, and a bowl of diced onions. Allow your guests to assemble their own sausages by placing them inside the bread and topping them with ajvar sauce and onions.

Presentation advice

Arrange the grilled Tuzlanski ćevapi neatly on the platter, with the warm somun bread placed alongside. Drizzle the ajvar sauce over the sausages and garnish with a sprinkle of fresh parsley or cilantro for a pop of color.