Bosnian cevapi

1. Heat the butter (with a bit of oil to stop burning), and slowly cook the onion, garlic and parsley stalk, stirring occasionally. Around 5 – 8 minutes.

2. Meanwhile, beat the egg white in a large bowl until light.

3. Add the rest of the ingredients (spices, bicarb, etc.) and mix thoroughly.

4. Once cooked and slightly cooled, add the onion and garlic mixture

5. Mix in the beef – knead with fingers, making sure everything is combined well

6. Shape into small cigars, cover with plastic wrap/ wax paper and keep refrigerated until ready to use (at least one hour, preferably a day)

7. To cook, simply place on grill and cook until golden

8. Serve stuffed in pita bread, with onion slices and sour cream.