Balkan Cevapcici

Cevapcici, or Cevapi are homemade sausages traditional of the Balkans area. This delicious street food made with mixed meats, often served into flatbread (called Lepinja in Serbia, or Somun in Bosnia), along with the Ajvar, a delicious bell peppers and eggplant relish, and sliced onions.

The origin of Cevapi is probably Serbian and relatively recent: dated during the expansion of theOttoman Empire into the Balkans area (XIX Century).

Infact the term Cevaci derives from the Persian word Kebab. They are also called Cevapcici, that can be translated as Small Kebab. In North Macedonia, they are called Kebapi.

What do you need

2 lb mixed meat (lamb, pork, beef), grounded (900 g)

3 cloves garlic

3 tbsp water

1 1/2 tsp baking soda

2 tsp paprika (optional)

1 tsp black pepper

1 tsp table salt

How to proceed

First, peel and mince the garlic.

Then, pour the ground meats into a bowl, along with all the other ingredients.

Finally, knead until well mixed, cover, and let rest into the fridge at least 4 hours (best if 12 hours).

Now, take a scoop of Cevapi mixture and mold into a cylindrical shape compressing the meat very well.

Once prepared all the Cevapi, store them into the fridge, and prepare the grill or the skillet.

Finally, grill the Cevapi until medium or well done, depending on your taste.

Serve Cevapi hot along with pita or flatbread, and a selection of sliced onions, Ajvar dip, soft or cottage cheese, roasted potatoes, and grilled vegetables.