Bosnia | Cevapi and Pogacha Bread

Ingredients Needed for Cevapi:

  • 1 1⁄2lbs  ground pork

  • 1 lb  lean ground beef

  • 1⁄2lb  ground lamb

  • 1 egg white

  • 4 garlic cloves, minced

  • 1 teaspoon  salt

  • 1 teaspoon  baking soda

  • 2 teaspoons  ground black pepper

  • 1 teaspoon  cayenne pepper

  • 1⁄2teaspoon  paprika

  • 1 onion, finely chopped

Cooking Instructions

  1. In a large bowl, combine the ground pork, ground beef, ground lamb and egg white. Add the garlic, salt, baking soda, black pepper, cayenne pepper and paprika. Mix well using your hands. 

  2. Form into finger length sausages about 3/4 inch thick. Arrange in a plate. 

  3. Cover with plastic wrap or wax paper and refrigerate for one hour to one day, to let the flavors settle and the mixture become firm. 

  4. Preheat the grill, medium-low heat. Lightly oil the grilling surface. 

  5. Grill cevapcici until cooked through, turning as needed. The grilling usually takes about 30 minutes.

Recipe by: Genius Kitchen

Ingredients for Pogacha Bread:

  • 1 cup milk

  • 1/4 cup (1/2 stick) butter

  • 1 package active dry yeast

  • 2 tablespoons sugar

  • 5 cups all-purpose flour (plus additional for shaping)

  • 1 cup sour cream

  • 1/4 cup vegetable or canola oil

  • 1 large egg (slightly beaten)

  • 1 teaspoon salt

Baking Instructions:

  1. Scald milk and add butter. Allow to cool to lukewarm. Add yeast and sugar and stir until dissolved.

  2. Measure 5 cups flour into working bowl of a stand mixer fitted with the paddle attachment. Add milk-yeast mixture, sour cream, oil, egg, and salt. Mix well.

  3. Switch to the dough hook and knead on medium-low for about 5 minutes or until dough is smooth and elastic. Turn out into a large greased bowl. Flip dough over to grease both sides, cover and let rise until doubled.

  4. Heat oven to 350 F. Punch down dough and place in a 10-inch round greased pan with high sides (about 3 inches) or handshape into a 10-inch round and place on a parchment-lined baking sheet.

  5. Using a sharp knife or a lame, slash top of dough three times. Some make an "X" on top. Bake about 1 hour or until the instant-read thermometer registers 190 F. Remove from oven and place on cooling rack.

  6. Serve with butter or ajvar (a roasted pepper-eggplant spread) and kajmak (a homemade unaged cheese spread).

Recipe by: The Spruce Eats

Jack Hatzfeld