Balkan wrap with KOMETA chevapchicha

Ingredients for 4 people:

For the ajvar:

500 g bell peppers
500 g eggplant
0.5 of a red onion (130 g/onion)
2 cloves of garlic
4 tbsp olive oil
salt, pepper
Juice of 0.25 of a lemon

For the Shopska salad:

2 snake cucumbers
2 tv paprikas (100 g/pc)
1 red onion (130 g)
4 tomatoes (90 g/tomato)
6 tbsp olive oil
4 tbsp white wine vinegar
salt, pepper

For the meat:

1 tbsp lard
1 package of pork-beef chevapchicha

To serve:

4 large pita bread loafs
100 g sheep milk cheese
1 hot chili pepper

Preparation

To make the ajvar, cut the bell peppers and eggplant in half, score the eggplant, and arrange them on a baking sheet lined with baking paper along with the red onion and garlic.

Drizzle with oil, season with salt and pepper, and place in an oven preheated to 200 degrees on the broil setting for about 20 minutes, until they’re nicely browned.

Ezután egy tálba tesszük a padlizsánt és a paprikát, majd lefedjük és hagyjuk 15 percig gőzölődni, illetve hűlni. Mivel itt még forró lehet, óvatosan lehúzzuk a padlizsán és a paprika héját, és tehetjük is bele a késes aprítóba a vöröshagymával és a fokhagymával együtt.

Add the lemon juice, and salt and pepper to taste. Blend thoroughly, and if you like, you can add one more clove of raw garlic.

For the Shopska salad, cut the cucumber, bell pepper, red onion, and tomato into 1.5 cm cubes; mix the olive oil with the wine vinegar, season with salt and pepper, mix thoroughly, then pour the dressing over the vegetables, toss to combine, and it’s ready.

Fry the meat in the little lard over low to medium heat until done.

Warm the pitas slightly in the oven, while it’s still hot, spread them with homemade ajvar, top with sheep cheese, then as much of that wonderful chavap as you’d like—and finally, add the Shopska salad. If you like it spicy, go ahead and add some hot sauce!