A roasted red pepper relish to provide acidity and sweetness.
A rolovani ćevap is rarely eaten alone. It demands the "holy trinity" of Balkan sides:
(rolled ćevapi) wrapped in prosciutto or bacon represent a gourmet evolution of the Balkans' most beloved street food. While a traditional ćevap relies on the purity of the meat blend, the "rolovani" version—often called Sarajevski rolovani or u maramici —introduces layers of smoke, fat, and salt that transform the dish into a restaurant-quality delicacy. The Foundation: The Meat RECEPT ROLOVANI (UVIJENI) Д†EVAPI U PRЕ UTI ILI S...
The exact (salt/pepper/garlic) per kilogram of meat. Instructions on how to make homemade ajvar to go with it. Tips on which wood or charcoal gives the best smoky flavor.
Using a dry-cured ham like Njeguški or Dalmatinski pršut adds a sophisticated, intense saltiness and a deep Mediterranean aroma. Since prosciutto is lean, it’s best for quick searing. A roasted red pepper relish to provide acidity and sweetness
Wrap each ćevap tightly with a thin slice of prosciutto or bacon. Secure it with a toothpick if the meat is particularly thick.
Place a thin slice of cheese (usually a melting cheese like Trapist or Gauda ) on the meat, or tuck a small sliver inside the meat "log." While a traditional ćevap relies on the purity
Flatbread lightly toasted on the grill so it soaks up the meat juices.