Beef ćevapčići with roasted potatoes

Ingredients

Beef ćevapčići (~160 g / serving)

• Beef – 1.2 kg
• Onion – 360 g (30% of the meat weight)
• Garlic – 24 g (2%)
• Parsley leaves – 60 g (5%)
• Salt – 17 g (1.2% of the meat weight)
• Lovage – 1 tsp
• Thyme – ¾ tsp
• Smoked paprika – 1 tsp
• Blue fenugreek – ¾ tsp
• Dried garlic – ½ tsp
• Ground black pepper – ½ tsp
• Ground allspice – ½ tsp
• Crushed pink peppercorns – ¼ tsp

Roasted potatoes (~160 g / serving)

• Potatoes – 1.6 kg (smaller ones, quartered)
• Sweet paprika – 1.5 tsp
• Smoked paprika – 1 tsp
• Oregano – 1 tsp
• Dried garlic – 1 tsp
• Salt – to taste
• Oil – 60 ml

Pickled onions (~30 g / serving)

• Red onion – 300 g (thinly sliced)
• Apple cider vinegar – 100 ml
• Water – 100 ml
• Cane sugar – about 40 g
• Salt – about 20 g

Mustard dip (~30 g / serving)

• Dijon mustard – 80 g
• Sweet mustard – 80 g
• Honey – 20 g
• Salt – a pinch
• Vinegar (e.g. apple cider) – to taste

Method

Ćevapčići

1. Mix the ground beef with finely chopped onion, garlic, parsley leaves, salt, and spices.
2. Mix well until everything comes together into a firm mixture.
3. Shape into small logs (about 2 × 60 g raw) and let them rest in the fridge for at least 30 minutes.
4. Bake at 270 °C for about 15–20 minutes, until golden on the outside and juicy inside.

Roasted potatoes

1. Wash the potatoes, cut into quarters, and toss with oil, paprika, oregano, garlic, and salt.
2. Roast at 190 °C for about 25–30 minutes, until crisp outside and tender inside.

Pickled onions

1. Slice the onion into thin strips.
2. In a small pot, warm the water, vinegar, sugar, and salt, stirring until the sugar dissolves.
3. Pour the brine over the onion and let it marinate for at least 1 hour (ideally overnight).

Mustard dip

1. In a bowl, mix the Dijon and sweet mustards, add the honey, and season with salt and vinegar to taste.

Serving

Plate 2 ćevapčići, 160 g roasted potatoes, 30 g pickled onions, and 30 g mustard dip.

Key ingredients

Beef

Quality protein, haem iron and B12; slow braising makes it easier to digest.

Onion

Prebiotic fibre for the gut flora, anti-inflammatory flavonoids.

Garlic

Antibacterial and antiviral; supports immunity and the circulatory system.

Fenugreek (kasuri methi)

Traditionally supports digestion and blood sugar; a gently bitter aroma.

Red lentils

Quickly digestible protein; cooks down to a creamy texture.

Red bell pepper

High in vitamin C and antioxidants; sweet once roasted.

Potatoes

Complex carbohydrates, potassium and vitamin C; a filling side.

Oats

Beta-glucans for satiety; creamy once cooked (pure oats are gluten-free).

Why it’s good for the body

• Beef provides quality protein, iron, and zinc.
• Potatoes are a source of complex carbohydrates and potassium.
• The pickled onions and vinegar add freshness and support digestion.

Traditional and functional notes on the ingredients — not medical claims.

Notes

• For a finer texture, grind half of the meat twice.
• The pickled onions keep in the fridge for up to 5 days.
• For a vegetarian alternative, use the same seasoning on a base of red lentils and rolled oats.