Step 1

Put 80 ml of water and the minced garlic in a small saucepan, bring to a boil the turn off the heat. Once completely cooled remove and throw out the garlic but keep the water. This step is important to ensure that the mince does not dry out.

Step 2

In a bowl, add the mince, the cooled water, salt, pepper and paprika. Gently combine, cover and leave in the refrigerator overnight.

Step 3

The next day add extra water and baking soda to a small bowl, mix to combine. Bit by bit, add the baking soda and water mixture to the mince, continuously kneading it for about 20 minutes (it is important to work the mix well to get the right texture). When all of the baking soda water mix is incorporated into the mince, and the mince is compact and no longer sticks to the bowl, then it is done.

Step 4

Shape the Cevapi (if your hands are damp it is easier) into fingers/sausages 10-12 cm long.

Step 5

Heat a frying pan or grill pan over a high heat till the pan is hot. Cook in in two batches by shallow frying for 3 minutes on one side, then turn and fry for another 3 mins. Then turn again, cover frying pan with a lid and fry for 2 mins, then take off lid, turn again, and fry for 2 mins on the other pan, with the lid covering it.

Step 6

Serve with pita, ajvar and diced white onions. For extra flavor, gently press the pita into the juices the meat released when it was cooked.