Cevapi, or Cevapcici, are homemade sausages traditional of the Balkans area. This delicious street food made with mixed meats, is perfect for a party in your garden: tasty and easy to prepare thanks to simple ingredients. Here the recipe and the history of Cevapi!
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ORIGIN OF CEVAPI
The origin of Cevapi is probably Serbian and relatively recent: dated during the expansion of the Ottoman Empire into the Balkans area (XIX Century).
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.
The Serbian Journalist and Novelist Branislav NuΕ‘iΔ (1864-1938) affirmed that the Cevapi was an idea of a man called Zivko, owner of a family restaurant in Belgrade. In 1860, Zivko shaped the mixture of the Pljeskavica - the traditional Serbian hamburger - into a Kofta Kebab.
The success of this new recipe had been incredible: tons of persons started to crowing the Zivko's restaurant asking for Cevaci all day long, even at breakfast!
Ziko's was originating of the region of Leskovac, the home of another Serbian specialty: the Ajvar (here the recipe). Zivko served the Cevapi with Ajvar for the first time: a pairing that is a classic even nowadays!
The legend says that Cevaci made Zivko rich, and he decided to honor his home city, financing the building of a church.
During the first decades of the XX Century Cevapi crossed the Serbian borders becoming popular in several countries of Balkans and East Europe.
Nowadays, this recipe is considered a National dish in Bosnia and Herzegovina, Romania, and Serbia.
The Cevapi recipe it is also traditional in several other countries, like North Macedonia, Croatia, Montenegro, Albania, Kosovo, Slovenia, Bulgaria, Austria, and North-East Italy.
CEVAPI MIXTURE
Traditionally, the Cevapi mixture is composed of ground lamb, pork, and beef: all or part of them.
Besides the meat, the most used spice is paprika but is considered an optional ingredient in the original recipe. The baking soda is critical, and give to the mixture more softness.
Another critical step is the rest: once kneaded, let the mixture rest in the fridge at least 4 hours (best 12 hours).
CEVAPI PAIRINGS AND SERVING
In the countries were it is traditional, Cevapi is a typical street food, 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 Cevapi sandwich is often paired with fried or roasted potatoes.
Another ideal pairing is the Kaymak, a traditional Balkans soft cheese.
CEVAPI (CEVAPICI) RECIPE
CEVAPI (CEVAPCICI) RECIPE & HISTORY - all you need to know!
Cevapi, or Cevapcici, are homemade sausages traditional of the Balkans area. This delicious street food made with mixed meats, is perfect for a party in your garden: tasty and easy to prepare thanks to simple ingredients. Here the recipe and the history of Cevapi!
Ingredients
- 2 lb mixed meat (lamb, pork, beef), grounded (900 g)
- 3 cloves garlic
- 3 tbsp water
- 1.5 tsp baking soda
- 2 tsp paprika (optional)
- 1 tsp black pepper
- 1 tsp table salt
Instructions
CEVAPI MIXTURE
- 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).
SHAPING AND GRILLING
- 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.
SERVING CEVAPI
- 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.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 523Total Fat 27gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 14gCholesterol 208mgCarbohydrates 2gFiber 1gSugar 0gProtein 63g
The writers and publishers of this blog are not nutritionists or registered dietitians. All information presented and written within our blog are intended for informational purposes only. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other health-care professional. The writers and publishers of this blog are not responsible for adverse reactions, effects, or consequences resulting from the use of any recipes or suggestions herein or hereafter. Under no circumstances will this blog or its owners be responsible for any loss or damage resulting from your reliance on nutritional information given by this site. By using this blog and its content, you agree to these terms.
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TAKE A LOOK AT THIS!
SAUSAGE SKEWERS with baby potatoes and blue cheese
Thanks for recipe and history of Cevapi!
Had them at familyβs home in Slovenia. They seem to eat them seasonally-springtime.
Also, Ajvar is a staple with all grilled meats! As are raw onions. We do not care for Ajvar. Iβm wondering, if after reading your recipe, if itβs because of the eggplant. Had no idea it was an ingredient!
Just found your site and will do some browsing.
Thank you for your words Terese!
Depending on the regions and family recipes eggplant can be an optional or a critical ingredient.
Happy cooking:-)
F.
I lived in Vienna, Austria, and every tiny local restaurant had these and served them with fries and Zwiebelsenf, a seasoning of raw diced onion and brown mustard. It was one of my favorite comfort foods on cold wintry days.
Thanks for sharing your experience Susan, the seasoning you described seems delicious!
Happy cooking π
F.
Great idea and recipe, thanks!
Thank you Jackie!
Happy cooking π
F.
Love these!!!
Thank you Dave!
Happy cooking π
F.
This looks so good! I liked reading the history of the dish and what to pair it with. That helps me as I don't have much knowledge of the Balkan cuisine. Looking forward to trying this out!
Thank you Tio!
Happy cooking π
F.
Have enjoyed Koftas in the past but found them to be quite mild in the Umami flavour. The mix of meats should improve this greatly. Will definitely try as an entree.
Thanks for your comment Mike!
Let me know,
Happy cooking π
Recepti su dobri, razumljivo napisani i primamljivi.
(The recipes are good, understandably written and tempting.)
Thank you Nada!
Happy cooking π
F.
i like to have cevapi recepies
Nice π
Happy cooking!
F.
Wonderful! 5 Stars. Brought back many precious memories of my time in βthe old countryβ.
Thank you Kay, I'm happy that you liked my post π
Happy cooking!
F.
I am excited to try these recipes. My maternal grandfather came to America from Croatia. Unfortunately I never met him since he died when my mom was 17.
The recipe doesnβt look hard to make. Not sure I will add lamb though!
Thanks for your comment Chris!
If you don't like lamb, you can use another kind of meat for sure,
Let me know,
Happy cooking π
F.
Just delicious. Will have to make again soon! Made the pocket sandwiches with whole wheat pita bread. Fresh fine chopped white onions, red bell pepper and egglant and garlic relish and feta cheese. Oh so good!
Nice job Carol, your sandwich seems delicious!
Happy cooking π
F.
Great recipe thank you
Great
Thank you Shpend π
Happy cooking!
F.
thanks mate nice, yummy
Thank you Maxim!
Happy cooking π
F.
Thank you for the history. My great-grandparents came from Croatia in 1890's and they never heard of cevaps and I couldn't figure out why. Now I know that it was too new of a dish for them to have brought over seas
Thank you!
Happy cooking π
F.
Perfect!
Thank you Edo!
Happy cooking π
F.