I’ve been hoarding Nemanja Milunovic’s bread for more than three years. It was just last fall that I was spelunking the dark, forgotten recesses of my freezer when I came across my very last somun.

To make the cevapcici, first peel and finely chop the onion (1) and garlic (2), then place the 3 types of minced meat in a large bowl (3). Add the onion (4), garlic (5), and cumin (6). Also add the ...