Last night we cooked Bosnian sausages, more authentically known as Ćevapi or ćevapčići. In true B country fashion, finding a restaurant has been near on impossible which, in this instance, I found slightly surprising. I have obviously over-estimated the impact of Eurovision on London’s restaurant offerings. Anyway. With no Bosnian eatery to be found, we decided that mixing some mince and spices was within our culinary capabilities and also an ideal meal for a beautiful late-summer’s evening.
Most of the recipes for Ćevapi contained a mixture of meat but, as I was just cooking for two, a packet of minced beef seemed more than enough and probably would have worked even better had I remembered to cut down the other ingredients in equal measures. Ooops. Turns out that adding an egg white to a small portion of meat leaves it slightly gooey and adding half a cooked onion to the goo isn’t conducive to roll-able sausages. All good learning and, as it turned out, we didn’t get food poisoning.
While a little dry, the Bosnian national dish was not dissimilar from a kebab and quite pleasant to eat. Apparently it’s served with some mixed up cheese thing that doesn’t exist outside Bosnia and flatbread, for which we substituted pitta. With a side salad of mixed cucumber and tomatoes, it was, however, quite a decent meal. One to make again – in the correct proportions.
Here’s a map for anyone that’s as geographically-ignorant as me and yet another national anthem:
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Image: By TUBS [CC-BY-SA-3.0], via Wikimedia Commons
Mange Two 