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You are here: Home / Food Story / CEVAPI (CEVAPCICI) RECIPE & HISTORY – all you need to know!

CEVAPI (CEVAPCICI) RECIPE & HISTORY – all you need to know!

06/04/2019 by Filippo Trapella 18 Comments

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!

CEVAPI (CEVAPCICI) RECIPE & HISTORY - all you need to know!

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CEVAPI (CEVAPCICI) RECIPE & HISTORY - all you need to know!

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 Nušić (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 (CEVAPCICI) RECIPE & HISTORY - all you need to know!

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 (CEVAPCICI) RECIPE & HISTORY - all you need to know!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 (CEVAPCICI) RECIPE & HISTORY - all you need to know!

CEVAPI (CEVAPICI) RECIPE

Yield: 4

CEVAPI (CEVAPCICI) RECIPE & HISTORY - all you need to know!

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!

Prep Time 40 minutes
Total Time 40 minutes

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

  1. First, peel and mince the garlic.
  2. Then, pour the ground meats into a bowl, along with all the other ingredients.
  3. Finally, knead until well mixed, cover, and let rest into the fridge at least 4 hours (best if 12 hours).

SHAPING AND GRILLING

  1. Now, take a scoop of Cevapi mixture and mold into a cylindrical shape compressing the meat very well.
  2. Once prepared all the Cevapi, store them into the fridge, and prepare the grill or the skillet.
  3. Finally, grill the Cevapi until medium or well done, depending on your taste.

SERVING CEVAPI

  1. 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

4

Serving Size

1

Amount 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.

© Filippo Trapella - philosokitchen.com
Cuisine: Serbian / Category: Entree

 

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Filed Under: Entrées, Food Story, Gluten Free, Paleo, Recipes Tagged With: Ajvar, Balkans, bbq, beef, Bosnia, cevapcici, cevapi, grill, lamb, Macedonia, meat, pork, Serbia, street food

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Comments

  1. Terese says

    09/14/2019 at 12:26 pm

    Thanks for recipe and history of Cevapi!
    Had them at family’s 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. I’m wondering, if after reading your recipe, if it’s because of the eggplant. Had no idea it was an ingredient!
    Just found your site and will do some browsing.

    Reply
    • Filippo Trapella says

      09/14/2019 at 1:20 pm

      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.

      Reply
  2. Susan Stephens says

    01/18/2020 at 6:23 pm

    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.

    Reply
    • Filippo Trapella says

      01/19/2020 at 8:07 am

      Thanks for sharing your experience Susan, the seasoning you described seems delicious!

      Happy cooking 🙂

      F.

      Reply
  3. Jackie says

    03/11/2020 at 10:11 am

    Great idea and recipe, thanks!

    Reply
    • Filippo Trapella says

      03/11/2020 at 10:52 am

      Thank you Jackie!

      Happy cooking 🙂
      F.

      Reply
  4. Dave says

    05/01/2020 at 6:48 pm

    Love these!!!

    Reply
    • Filippo Trapella says

      05/01/2020 at 10:17 pm

      Thank you Dave!

      Happy cooking 🙂
      F.

      Reply
  5. Tio says

    06/25/2020 at 4:10 am

    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!

    Reply
    • Filippo Trapella says

      06/25/2020 at 8:04 am

      Thank you Tio!
      Happy cooking 🙂
      F.

      Reply
  6. Mike says

    09/30/2020 at 2:25 pm

    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.

    Reply
    • Filippo Trapella says

      09/30/2020 at 2:48 pm

      Thanks for your comment Mike!
      Let me know,
      Happy cooking 🙂

      Reply
  7. Nada says

    10/12/2020 at 1:55 am

    Recepti su dobri, razumljivo napisani i primamljivi.

    (The recipes are good, understandably written and tempting.)

    Reply
    • Filippo Trapella says

      10/12/2020 at 9:36 am

      Thank you Nada!

      Happy cooking 🙂
      F.

      Reply
  8. slobodanka turudic says

    11/14/2020 at 3:50 pm

    i like to have cevapi recepies

    Reply
    • Filippo Trapella says

      11/15/2020 at 6:15 am

      Nice 🙂
      Happy cooking!
      F.

      Reply
  9. Kay says

    11/15/2020 at 10:03 am

    Wonderful! 5 Stars. Brought back many precious memories of my time in “the old country”.

    Reply
    • Filippo Trapella says

      11/15/2020 at 11:13 am

      Thank you Kay, I’m happy that you liked my post 🙂
      Happy cooking!
      F.

      Reply

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