Cevapcici with Flat Bread & Almond Salsa
½ cup spicy ajvar
½ cup mayonnaise
16 small flat breads, to serve
Olive oil, for brushing Cevapcici
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
Almond Salsa
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
For a quick preview – check out the video guide!
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 and 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 teppanyaki, grill plate or 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.
Dollop some ajvar mayonnaise on warm flat bread, sit cevapcici in the middle and spoon some almond salsa over the top.
Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
