Ćevapčići with smoked bell pepper sauce

1. To make the ćevapčići, peel the onions and garlic and cut finely. Mix the minced meat with onions, garlic, AMC Golden Punch and cumin. Season with salt and pepper and allow to rest in fridge for 2 hours.

2. Wash the pointed peppers, peel the garlic and onion and cut into quarters. Add all the ingredients to the sieve insert.

3. Line the pot well with aluminum foil and put the wood smoking dust in it. Place the pot on the Navigenio and heat on level 6 up to the roasting window.

4. Place the sieve insert on the pot and cover with lid again. Switch Navigenio to “A” and cook for approx. 15 minutes in the 60°C program. Put the pot in the inverted lid.

5. Place the Navigenio overhead and switch to high level, bake for approx. 5 minutes until the skin is roasted brown. Turn the bell pepper and bake again until done (approx. 5 minutes).

6. Let the bell pepper cool slightly and peel off the skin. Cut the bell peppers in half and core. Cut in large pieces and puree, season to taste with AMC Golden Punch, olive oil, apple cider vinegar and salt.

7. Make the ćevapčići (approx. 50 g each). Heat the pan on the highest level up to roasting window, switch to a medium level, place the ćevapčići in the pan and roast until the turning point is reached. Turn the ćevapčići and roast on each side with the pan uncovered.

8. Serve the ćevapčići with the smoked bell pepper sauce.