COOKING BOSNIA & HERZEGOVINA: Ćevapi & Somun 🇧🇦

ground lamb

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner and more affordable.

flatbread

🥗Healthier: whole grain pita

💰Cheaper: tortillas

Whole grain pita adds fiber while tortillas are often less expensive.

Start with the dough for the somun by mixing 7-8 grams of active dry yeast into 150 milliliters of lukewarm milk and let it activate for 5 minutes.

In a separate bowl, combine 4.5 cups of bread flour with 2 teaspoons of salt.

Add the yeast milk mixture and 150 milliliters of water to the flour, along with 5 tablespoons of Greek yogurt, and mix together.

Knead the dough until smooth, adding a tablespoon more water if necessary, then cover and let it rise in a warm place for 90 minutes until doubled in size.

Preheat the oven to maximum temperature (around 500°F).

Divide the dough into equal parts, shape into balls, then flatten into circles about the thickness of a finger.

Make a grid pattern on top using the back of a knife, then let them proof a bit more while the oven preheats.

Bake the somun on a preheated cast iron skillet for 7-10 minutes, checking for doneness.

For the ćevapi, combine 600 grams of ground beef and 300 grams of ground lamb in a bowl, season with salt and black pepper, and add minced garlic.

Shape the meat mixture into small logs, no bigger than your index finger.

Heat olive oil in a cast iron skillet over medium heat, then add the ćevapi and cook until browned, about 1 minute per side.

Serve the ćevapi with raw chopped onions, sour cream mixed with chives, and the somun.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens