Hadžijski Ćevap
Pieces of meat cooked with onions, mushrooms and vegetables, enclosed in baking paper to finish.
- prep
- 25 min
- cook
- 30 min
- total
- 55 min
- serves
- 4
- level
- medium
Hadžijski ćevap sears meat and vegetables first, then finishes the whole thing sealed inside baking paper, a technique that traps steam and aroma until the parcel is opened right at the table.
It's a restaurant dish built around presentation as much as flavor, the paper parcel itself being part of the point.
Part of our 20 best Bosnian recipes list.
method
Heat the butter in a pan, and sear the meat cubes over high heat until browned on all sides. Remove and set aside.
In the same pan, sauté the onion, mushrooms, bell pepper and carrot until softened, about 8 minutes. Season with paprika, salt and pepper.
Return the browned meat to the pan, and toss to combine with the vegetables.
Preheat the oven to 180°C (350°F).
Divide the meat and vegetable mixture between pieces of parchment paper, and fold each into a sealed parcel, crimping the edges tightly.
Place the parcels on a baking tray, and bake for 25 to 30 minutes, until the meat is tender and the parcels are puffed with steam.
Serve each parcel sealed, opening it at the table so the aroma releases fresh; scatter with parsley.
chef's tips
- Sealing the parcels tightly is what traps the steam, which both finishes cooking the meat gently and builds flavor that would otherwise escape in an open pan.
- Opening the parcel at the table, rather than plating the food directly, is part of the presentation and genuinely changes how the dish is experienced.