Beef and pork kofta with ajvar sauce

Farrah’s 10” Original Wraps
Sour cream
Red onion (chopped)
Parsley (chopped)

Kofta
Premium minced beef
Premium minced pork
Garlic (crushed)
Sweet smoked paprika
Egg
Water

Ajvar
Red capsicums
Eggplants
Garlic bulb
Lemon juice
Salt and pepper
Olive oil

Place the minced beef and pork in a large bowl with garlic, paprika and salt & pepper.

Crack in the egg and use your hands to scrunch everything together. Add as much water as you need to make a smooth, pliable mixture. 3

Divide the meat into pieces, roll each one into a sausage shape, about 10cm long and 2cm thick. Place the cevapi on an oiled baking tray, cover with clingfilm and chill in the fridge until needed.

Place the whole capsicums and eggplants on a roasting tray along with the garlic bulb and roast in a preheated 230ºC oven for 30-40 minutes, or until the veg skins are blackened (turning halfway through).

Place the charred peppers and eggplants 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, seasoning with salt & pepper and adding in lemon juice and oil.

Preheat a grill pan to high heat and grill the cevapi for 10-12 minutes until cooked through.

Just before you’re ready to serve, grill your tortilla until warm. To serve, spread the ajvar on top of the warm tortillas, add 2 cevapi and finish with drizzle of sour cream and a sprinkle of red onion and parsley.