Vegetable pita with quick pork ćevap

Roast the pointed pepper over a gas flame or with a kitchen torch until blackened, then cover it to soften and make it easy to peel.

Then cut the roasted pointed pepper into strips and mix with mustard. If it's too acidic, you can sweeten it with a little honey.

For the ćevap, it's worth seasoning the meat minimally; a salt content between 1.3-1.8% is ideal, depending on how salty you like it. So, add 13-18 grams of salt per kilogram of meat.