Somun & Ćevapi | Delicious Balkan Flatbread & Kebab Recipe

Описание: Somun is a flatbread similar to pita. The real star of this dish is the čevapi though. Grilled mini kebabs are what I would describe them as. All served with a sour cream sauce makes this an amazing meat lover’s meal.

This kind of meal is popular across the Balkans. Although my recipe looks like the real deal, I will admit that a lot of times authentic ingredients are not available to me. I used sour cream for the sauce, but the original recipes use a kind of soured milk. A mix of yogurt mashed with feta cheese can also be a good substitute. As I know most of you do not live in countries where soured milk is common I guess you would forgive me for not using it.

Making recipes more accessible is one of my main goals, so here we are.
The flatbread is super simple to make. You could turn it into a recipe that uses preferment if you wanted to, but I think keeping this one easy is the way to go as the rest of the elements of this dish are simple and not time consuming either.

When it comes to the čevapi there are a few things to note. I used a mix of pork and beef. You can use different kinds of meat. Lamb and beef or just beef or just lamb would work. Mixing beef and pork for me is the sweet spot although pork is not used in the original recipe. You get the flavour from beef and the juiciness and fattiness of pork. This same mix can be used to make meatballs which go perfectly in a tomato sauce.

To keep the kebabs nice and springy and juicy I used an old granny trick which involves soaking some stale bread, then squeezing the water out and adding it to the meat mixture. If you have never tried this, you may realize that you have been eating golf balls up until now.

You can cook the čevapi in several ways. Leave them on a tray and bake them on a high temperature in the oven or cook them in a pan. Barbecuing would be the best option in my opinion. I used my panini press, which worked fine, but it is not a great tool for this job.

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CHAPTERS
0:00 Intro
0:58 Ingredients & equipment
2:14 Making the cevapi
4:39 Making the sauce
4:54 Mixing the dough
6:00 Bulk proof, dividing & preshaping
7:11 Final proof, final shaping & baking
8:58 Cooking the cevapi & the end result
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