Ćevapi with somun
ANTI-CHEF · ♥ 4.1K likes · 97.7K views · 8 min video
Read about ground beef in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 7–8 g active dry yeast
- 150 ml milk
Stir the yeast into the lukewarm milk and leave about 5 minutes to activate.
Activating the yeast and mixing the somun dough
- 4½ cup bread flour
- 2 tsp salt
- 150 ml water
- 5 tbsp Greek yogurt
In a separate bowl whisk the salt into the bread flour; add the yeast milk, the water and the yogurt and mix by hand.
Add about a tablespoon more water so the dough is sticky; knead on the surface about 5 minutes until smooth.
- 1 tbsp water
Cover with a kitchen towel and leave somewhere warm 90 minutes, until doubled in size.
Preheat the oven to its maximum, around 500, with a cast iron skillet inside.
Divide the dough into equal parts and roll each into a ball; flatten with the fingers into a round about a finger thick.
Mark a grid on top with the back of a knife, sprinkle with a little water and let proof a little more while the oven heats.
Bake one at a time on the scorching hot cast iron skillet, 7 to 10 minutes.
- 300 g ground lamb
- salt
- pepper
- 2 cloves garlic
Combine the beef and lamb in a bowl with salt, pepper and minced garlic; knead together by hand a few minutes.
Mixing the ćevapi meat
- olive oil
Over medium heat in a cast iron pan (or on a grill) with a drizzle of olive oil, add the logs without crowding and roll until browned on every side and cooked through, about a minute per side.
- sour cream
- chives
- pepper
- salt
Slice chives into sour cream and season with pepper and a little salt.
Cut the somun in half, fill with sour cream, ćevapi and onions, and top with more sour cream.
Assembling and tasting