TOMAMI CEVAPCICI

Ketchup

meat

main course

medium

Stevan Paul

INGREDIENTS FOR 4 PERSONS

1 cucumber
Salt
Herb vinegar
1 red onion
1 white onion
3-4 sprigs of oregano (alternatively ½ teaspoon dried oregano)
650 g minced meat
100 ml TOMAMI Ketchup (plus ketchup for serving)
Olive oil
8 small tortilla flatbreads
80 g Feta cheese

INSTRUCTIONS

Peel the cucumber lengthwise and cut into thin slices, season with salt, add a little vinegar and set aside. Peel the red onion, cut into slices, season with salt, drizzle with a little vinegar and set aside.
Halve the white onion, peel and finely dice. Finely chop the oregano. Knead both with the minced meat and TOMAMI Ketchup. Shape the mince into 16 long, oval-flat cevapcici.

Mix the marinated cucumber slices with 1 tablespoon of olive oil. The charcoal needs to be glowing and covered in a layer of white ash. Use a kitchen towel to rub the grill grate lightly with olive oil. Careful, it is very hot!
Place the cevapcici on top and grill for 4 minutes, then turn over and grill for a further 4 minutes. Turn again, close the grill and cook for another 4-6 minutes, thereby turning over once.

Allow the cevapcici to rest on the edge of the grill. Warm the tortilla flatbreads briefly on the top of the grill, turning once. Place two cevapcici on each tortilla flatbread and serve with Tomami ketchup, the red onion rings and Feta. Serve with the cucumber salad.

A recipe by Stevan Paul.

Stevan Paul is a German food stylist, journalist and author of several books, the latest is “Cooking: Really Good Cooking – Simply Combine – Unlimited Possibilities”.