Grilled minced meat fingers with flatbread (Ćevapi)

1. Put the minced beef and lamb in a bowl, add the crushed garlic, salt, pepper and bicarbonate of soda, then knead thoroughly with about 4 tablespoons of cold water for 5 minutes until the mixture is sticky and springy.

2. Cover and chill for at least 2 hours (or even overnight) – during this time the bicarbonate makes the meat tender and juicy.

3. With wet hands, shape the mixture into little-finger-thick sausages about 8 cm long; you will get about 25-30.

4. Cook on a grill or in a hot griddle pan brushed with a little oil for 8-10 minutes, turning several times, until browned outside and just cooked through inside.

5. Cut the flatbreads in half and warm them for 1 minute in the meat juices or at the edge of the grill so they soak up the flavour.

6. Put 5-10 ćevapi in each flatbread, scatter generously with finely chopped red onion and serve with a big spoonful of kajmak; ajvar goes well alongside.

Tip: Kajmak is the thick, slightly salty clotted cream of the Balkans; if you can't find it, mix 100 g mascarpone with 50 g soured cream and a pinch of salt. Don't skip the resting time – it's what makes ćevapi springy rather than crumbly.