Place the minced beef and pork in a large bowl, then peel and crush in the 4
cloves of garlic. Sprinkle over the bicarbonate of soda and paprika, and season.
Crack in the egg and use your hands to scrunch everything together. Add as much
of the sparkling water as you need to make a smooth, pliable mixture.
Divide the meat into 10 to 12 pieces and roll each one into a sausage shape,
about 4" long and 1" thick. Place the cevapi on an oiled baking tray, cover with
clingfilm and chill in the fridge until needed.
For the ajvar, preheat the oven to 450F.
Place the whole peppers and aubergines on a large roasting tray along with the
unpeeled garlic bulb and roast in the oven for 30 to 40 minutes, or until the
veg skins are blackened, turning halfway through.
Once the peppers and aubergines are charred, place them in a bowl, cover with
clingfilm and leave for 20 minutes, to steam off the skins. Once they’ve cooled
slightly, pull off and discard the skins, seeds and stalks and chop the flesh on
a board.
Squeeze out the garlic from 6 of the roasted cloves and add it to the veg along
with most of the parsley, then chop it all together.
Keep chopping everything together, season with sea salt and black pepper,
squeeze over the juice of 1 of the lemons and drizzle over a good lug of oil.
Adjust the seasoning to taste, then set aside.
Finely chop the remaining parsley and tip into a bowl. Peel, finely chop and add
the onion, squeeze over the juice from the remaining lemon, then mix together.
Set aside.
Just before you’re ready to serve, warm your flatbreads in the oven, and place a
griddle pan over a high heat. When hot, cook the cevapi for 10 to 12 minutes, or
until cooked through.
To serve, spread some ajvar on top of the warm flatbreads, with a couple of
cevapi and a guindilla pepper on top of each, a dollop of sour cream and the
herby onions on the side.