Buy all ingredients right below the recipe
INGREDIENTS
- 80 dkg minced pork, ideally with 20-30% fat content
- 4 pcs pita
- 1-2 pcs pointed pepper
- 1 pc red onion
- 1 bunch spring onion
- A few leaves of romaine or iceberg lettuce
- 10 dkg cherry tomatoes
- 10 dkg mustard
- 10 dkg onion
- Salt
- Pepper
- 1 spoon honey, if you like it sweet
- A little thyme
- If you like, one clove garlic
IF YOU'D PREPARE IT DIFFERENTLY
- Beef
PREPARATION
- 1Roast 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.
- 2Then cut the roasted pointed pepper into strips and mix with mustard. If it's too acidic, you can sweeten it with a little honey.
- 3For 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.
- 4Season with freshly ground pepper and possibly a very small amount of thyme in addition to the salt, then mix thoroughly and form into sausages of about 10 dkg each. Covered properly, they can be stored in the refrigerator for 2 days.
- 5When preparing, cook the ćevap on a grill, in a pan, or in an oven at 250 degrees Celsius for a few minutes, making sure it's not raw inside but also doesn't dry out!
- 6Toast the pita, then cut it as shown in the picture. Serve the freshly cooked ćevap with the mustard-dressed pepper, red onion, onion, spring onion, cherry tomatoes, and lettuce.
Tip
The meat can be mixed with beef, and even lamb or mutton. It's not worth seasoning it too strongly, but if you like, you can add a little garlic and finely diced onion.
Pataky Péter
Péter enjoys exploring the world's thousand-flavored playground alongside classic Hungarian dishes.
Currently, he utilizes his knowledge as a chef, restaurant consultant, in cooking shows, and as a co-owner of a sous vide meat processing plant. Taste his delicacies!