Beef & Lamb Cevapi with Ajvar Relish & Fetta
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Destination: Croatia. Cevapi are hand-shaped, skinless sausages popular in Bosnia, Serbia and Croatia. They are traditionally served with flatbread, onions, sour cream and ajvar relish - a smoky, sweet relish made from roasted red capsicum.
Serves 2 · 20 mins + prep
In your box
- ATLAS cevapi mince
- 1 ATLAS ajvar relish tub
- 1 fetta pack
- 2 pita breads
- 1 dukkah sachet
- 1 smoked paprika sachet
- 1 red capsicum
- 1 cucumber
- 1 red onion
From your pantry
Cooking oil, salt, pepper, red wine vinegar
Method
1. Prepare the ingredients. Read the recipe in full before you begin. Preheat the oven to 180°C. Thinly slice the capsicum and the red onion. Using a peeler, thinly slice the cucumber into ribbons. In a bowl, mix the mince with the dukkah and a pinch of salt. Divide the mix evenly into 3-4 cevapi per person and shape with your hands.
2. Cook the cevapi. Heat a splash of oil in a frying pan over medium-high heat. Add the cevapi, dust with paprika and add half of the red onion. Cook for 8-10 minutes, turning regularly, or until browned on all sides and cooked through.
3. Mix the salad. In a bowl, crumble the fetta and combine with the capsicum, cucumber and remaining red onion. Season with red wine vinegar and a crack of black pepper.
4. Warm the ajvar relish. Place the relish in a saucepan over very low heat. Keep stirring until warm, making sure that the sauce does not boil. Alternatively, microwave the sauce in 10 second intervals until warm.
5. Toast the bread. Once everything else is ready, place the flatbreads on a lined baking tray and warm in the oven for 2-3 minutes or until just warm.
To serve
Take the cevapi, ajvar relish, salad and flatbread to the table and let everyone serve themselves.
Chef's tips
- Wet your hands with a little water before shaping the cevapi - it stops the mince sticking.
- Wanna wing it? Serve with hot sauce or sour cream, add sumac or parsley to the salad, or add cumin or fennel seeds to the cevapi.
- You'll want a frying pan, a saucepan, a peeler and a lined baking tray for this one.
Allergens: dairy, onion, wheat, gluten, sesame, tree nuts (hazelnuts), garlic.
Our recipes are tested for 2 people. You may need to adjust cooking times if cooking for more or fewer.