Lamb & Mutton
Cevapi with Ajvar and Kajmak
Description
These Balkan sausages made with beef and lamb have a wonderful subtle smokiness from the spices and grill.
Ingredients
- 1 pound ground beef
- 1 pound ground lamb
- 1/4 cup chopped yellow onion (about 1 1/4 ounces)
- 3 tablespoons chopped garlic (from 8 large cloves; about 3/4 ounce)
- 1 1/2 teaspoons sweet paprika
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon black pepper
- 1/2 teaspoons baking soda
- 2 3/4 teaspoons kosher salt
- 3 small red bell peppers (about 1 pound)
- 1 small (12-ounce) eggplant
- 16 garlic cloves, peeled (about 1 1/4 ounces)
- 1/2 cup plus 1 teaspoon olive oil, divided
- 1 teaspoon black pepper
- 3/4 teaspoons crushed red pepper
- 3/4 teaspoons cayenne pepper
- 1/4 cup white vinegar
- 1 1/2 teaspoons kosher salt, plus more to taste
- 4 ounces feta cheese, crumbled (about 1 cup)
- 1 (8-ounce) container sour cream
- 1 (8-ounce) container cream cheese, at room temperature
- 1 tablespoon fresh lemon juice (from 1 lemon)
- 3/4 cup chopped fresh flat-leaf parsley (from 1 bunch)
- 1/4 cup chopped chives (about 3/8 ounce)
- 1 1/2 tablespoons fresh tarragon
- 1/2 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- Pita rounds, for serving
Directions
- In a stand mixer fitted with a paddle attachment, mix beef, lamb, onion, garlic, sweet paprika, smoked paprika, pepper, baking soda, and salt on low speed until sticky, about 1 minute; do not overmix.
- Preheat oven to 350°F with a rack in the center position. Line a large rimmed baking sheet with parchment paper. Scoop meat mixture into balls about 2 heaping tablespoon (2 ounces) each and roll into links; recipe makes 18 cevapi. Place on prepared baking sheet in a single layer. Refrigerate, uncovered, at least 30 minutes and up to 1 hour.
