Sort ingredients
harmonybat
QR Code
Listen
Pdf
Mix the minced meat, onion juice, salt, MSG, cumin, baking soda, egg, and soda water until well combined.
Roast the red peppers and eggplant at 180 Celsius for about 30 minutes.
Peel the roasted vegetables and blend them with the onion, garlic, red pepper paste, Aleppo pepper, ketchup, salt, and MSG to make the Ajvar sauce.
Slice the onion thinly and soak in cold water for 15-120 minutes, then drain and mix with the white vinegar to make pickled onions.
Form the meat mixture into small sausages and refrigerate for at least 30 minutes.
Cook the sausages in a lightly oiled pan, flipping occasionally, until browned on both sides.
Place a piece of fluffy flatbread on top of the cooking sausages to absorb the fat and juices.
Serve the sausages on the toasted flatbread, with the Ajvar sauce and pickled onions on the side.