I came up with this combination for my friend, Ivy, when she was having a party. Everyone loved it so much that I had to share the recipe. These are great to cook on a BBQ at a party because the flatbread and cevapcici can cook at the same time, then it’s simply a matter of assembling them onto a large board and passing them around. All you need to have prepared is the mayonnaise and the almond salsa. These are so moreish that I would highly recommend doubling the recipe as they disappear very quickly!
PREP 30 MIN
COOK 15 MIN
What you’ll need:
½ cup spicy ajvar
½ cup mayonnaise
16 small flatbreads, to serve
Olive oil, for brushing
700g beef mince
300g lamb mince
½ white onion, grated or finely diced
2 clove garlic, minced
2 tsp salt
2 tbs finely chopped continental parsley
½ bunch continental parsley, chopped
2 medium tomatoes, deseeded & finely diced
½ white onion, finely diced
⅓ cup roasted almonds, chopped
½ lemon, juiced
1 tbs extra virgin olive oil
Sea salt & freshly ground black pepper
What to do:
To make cevapcici, place all ingredients in a large bowl and season with pepper. Use hands to mix ingredients together for 2-3 minutes until slightly sticky. Form mixture into 16 small log shapes about 8cm long and slightly square off the sides into a rectangle. Place on a tray lined with baking paper. Refrigerate for 30 minutes.
Meanwhile, place all the salsa ingredients in a bowl and season with salt and pepper. Mix to combine and set aside.
Combine ajvar and mayonnaise in a small bowl. Mix well to combine and set aside.
Heat a large frypan over medium heat. Cook flat breads for 1-2 minutes a side until golden and heated. Set aside and cover with a clean tea towel to keep warm. Lightly brush cevapcici with olive oil and grill for 8-10 minutes, turning, until cooked through.
To serve, dollop some ajvar mayonnaise on to warm flat bread, sit cevapcici in the middle and spoon some almond salsa over the top.