Sunday, 22 April 2012


Cevapi (pronounced che' va' pi) is a very popular Bosnian meal.  These tasty little morsels are basically rolls of minced beef, otherwise known in Australia as a "skinless sausage". They are traditionally served on flatbread topped with chopped onions, but why not get creative and add your own garnishes.

1kg rump steak
1 heaped tablespoon of TM stock concentrate
1 teaspoon bi-carb soda
oil, for frying
sea salt and pepper, for seasoning
flatbread, for serving
red onion, finely chopped

  1. Roughly cut the rump steak into 2cm cubes and freeze for 45 minutes. Put 250g of the meat into the TM bowl and mince for 2 seconds/speed 7. Set aside and repeat with the remaining steak.
  2. Place the meat, stock concentrate and bi-carb soda into the TM bowl and mix for 2 minutes/interval speed.
  3. Take a spoonful of mixture and shape into a finger-sized  sausage, using wet hands. Place onto a tray and repeat with the rest of the mince. Cover the cevapi and refrigerate overnight.
  4. Place the cevapi on a medium-hot, lightly oiled bbq grill or frypan and cook for 8 minutes, turning frequently until they are golden brown.
  5. Season well with salt and pepper.
  6. Serve on flatbread with onion.

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