CEVAPCICI (CEVAPI) BALKAN SAUSAGE SANDWICHES
Balkan variation of the Arabic kebab found in most southeastern European countries, such as those of the former Yugoslavia, Bulgaria, and Romania. Optional toppings are chopped onions, tomatoes, sour cream, kajmak, ajvar, and cottage cheese.
Provided by Member 610488
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, combine the ground pork, ground beef, ground lamb and egg white. Add the garlic, salt, baking soda, black pepper, cayenne pepper and paprika. Mix well using your hands.
- Form into finger length sausages about 3/4 inch thick. Arrange in a plate.
- Cover with plastic wrap or wax paper and refrigerate for one hour to one day, to let the flavors settle and the mixture become firm.
- Preheat the grill, medium-low heat. Lightly oil the grilling surface.
- Grill cevapcici until cooked through, turning as needed. The grilling usually takes about 30 minutes.
- Serve in warmed or grilled pita bread, white bread or rolls on a bed of chopped onions, with your choice of toppings such as kajmak, sour cream, cottage cheese, fresh peppers, ajvar or tomatoes.
Nutrition Facts : Calories 1055.3, Fat 60.9, SaturatedFat 23.7, Cholesterol 275.1, Sodium 1465.9, Carbohydrate 38.3, Fiber 2.3, Sugar 2.1, Protein 82.8
BOSNIAN ĆEVAPI RECIPE
This is the best cevapi recipe because it has very few ingredients. This easy Bosnian cevapi recipe will be enjoyed by all!
Provided by Chasing the Donkey
Categories Balkan Recipes In English
Time 25m
Number Of Ingredients 8
Steps:
- In a large bowl, combine beef, lamb, and salt (plus other spices if you so desire)
- Knead the mixture with clean hands for 5 minutes
- Cover the meat with plastic wrap and refrigerate overnight
- Uncover the meat and stir in minced garlic and black pepper
- Shape the mixture into small logs no longer or wider than an index finger - it is best to do this with wet hands, so the meat does not stick to you. Keep wetting your hands after each few that you roll
- Preheat your grill. Ideally, you should use a charcoal grill
- Brush the grill with some olive oil
- Grill the minced fingers on a medium heat until evenly grilled and browned on all sides
- Serve warm with Turkish flatbread and freshly chopped onion (and ajvar if you have it!)
CEVAPI OR CEVAPCICI RECIPE - CROATIAN FOOD
Cevapcici or cevapi, delicious grilled Croatian sausages with lots of garlic and paprika.
Provided by Adina
Categories Beef, Pork and Lamb
Time 45m
Number Of Ingredients 14
Steps:
- Combine: Place the ground meat in a bowl. Chop the onion very finely and grate the garlic cloves. Add to the bowl. Add the chopped parsley, all sorts of paprika, baking soda, dried breadcrumbs, water, Vegeta, salt, and pepper. Mix well with the hand mixer fitted with the dough hooks.
- Refrigerate: Cover the bowl with cling film/ plastic foil and leave to rest for 1 or 2 hours in the refrigerator.
- Shape sausages: Take portions of the meat mixture, about 50-55 g/ 1.7-1.9 oz/ ¼ cup portions, and form the cevapi. The rolls should be about as thick as your thumb and about 7-10 cm/ 3-4 inches long. I had 18 sausages. You can easily double the recipe.
- Grill the cevapcici on the hot grill pan or the barbecue for about 12-14 minutes, turning them several times in between, or until brown and cooked through. I checked by cutting one in the middle and then grilling the subsequent batches for the same time.
- Serve hot as suggested above. The cevapcici can be reheated in the oven at 180 degrees Celsius/ 350 degrees Fahrenheit for about 10 minutes or until heated through. Check one; if it is not hot enough, give the sausages a few more minutes.
Nutrition Facts : ServingSize 1 g, Calories 571 kcal, Carbohydrate 9 g, Protein 52 g, Fat 35 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 170 mg, Sodium 964 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 18 g
CEVAPI (GRILLED SERBIAN SAUSAGES)
Cevapi are easy to make, grilled sausages from Southeastern Europe that burst with smoky flavor and are perfect for serving with flatbread and sliced onions. For best flavor, let the sausages marinade in the refrigerator for at least 1 hour, up to overnight.
Provided by Sarah | Curious Cuisiniere
Categories Dinner Recipes
Time 30m
Number Of Ingredients 7
Steps:
- In a large bowl mix together all ingredients.
- Using slightly over 1 Tbsp of meat mixture per sausage, shape the mixture into sausages the size and shape of a fat finger (roughly 3 inches long and ¾ of an inch in diameter).
- Place all the formed sausages in a single layer on a platter. Cover the platter and refrigerate for at least 1 hour (up to overnight).*
- When you are ready to cook your sausages, preheat your grill to medium heat, 350-400⁰F. (You should be able to hold your hand a few inches from the cooking grate for 5-7 seconds.)
- Grill the sausages using a fine grate grill pan for 4-5 minutes a side, until golden and springy.
- Serve the cevapi with sliced sweet onions and flatbread (like lepinja or pita).
Nutrition Facts : Calories 300 calories, ServingSize 6 sausages, UnsaturatedFat 0 grams unsaturated fat
CEVAPI (BOSNIA HERZEGOVINA)
This recipe was featured on week 33 of my food blog, "Travel by Stove." I am attempting to cook on meal from every nation on Earth, and Bosnia Herzegovina is my 33rd stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. These mini sausages are often sold as fast food by street vendors, and are served in pita bread with onions.
Provided by GiddyUpGo
Categories Meatballs
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Melt the lard or butter over medium heat. Add the onions and saute until translucent. During the last three minutes or so, add the garlic and keep stirring to prevent burning. Remove the onions and let cool.
- Mix the ground lamb with the ground beef. Add the onion/garlic mixture, egg white and paprika and mix well.
- Shape the meat into unappetizing looking little cylinders, which are the traditional shape. Cover with plastic wrap and refrigerate for at least one hour.
- Pan fry the cevapi in a little olive oil until nicely browned.
- To serve, cut the pita breads in half and make a pocket in each one. Stuff a few finely chopped onions inside the pita, then add the cevapi and top with a few more of the onions.
Nutrition Facts : Calories 442.8, Fat 16.4, SaturatedFat 6.8, Cholesterol 103.5, Sodium 450.2, Carbohydrate 35.4, Fiber 1.9, Sugar 1.5, Protein 36.8
ĆEVAPI
Ćevapi is a kebab that is common in Balkan cuisine. These long meatballs are generally eaten in lepinja bread, onion and ajvar.
Provided by Mike Benayoun
Categories Main Course
Time 25m
Number Of Ingredients 10
Steps:
- Grind all the ingredients.
- Make small kebabs of ground meat, about 3 to 4 inches (8-10cm) long.
- Preheat barbecue (ideally) or a grill.
- Cook cevapi for 8 minutes on one side then turn over and cook for another 6 to 8 minutes.
- Serve 5 to 8 cevapi in the lepinja with ajvar, thinly sliced onions and sour cream.
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- 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.
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- Cevapi. Cevapi are small, oblong-shaped kebabs from lamb and beef served in somun (Bosnian pita bread) with raw onions. Locals eat this for lunch, dinner, or as a snack.
- Burek. The Burek comes from Turkey brought to the Balkans by the Ottoman. Bureks have a flaky pastry with a meat, cheese, or spinach filling. Almost every bakery in the country sells this greasy snack, which is sometimes sold individually or by weight.
- Begova Corba. Begova Corba, or Bey’s Soup in English, was an Ottoman favourite. Slow-cooked chicken and vegetables such as carrots, potatoes and celery, boil into a thick, creamy stew making a warm appetiser.
- Klepe (Bosnian minced meat dumplings) The Balkans are great at dumplings, Klepe being the Bosnian version. Imagine a dough stuffed with either tangy cheese or meat (lamb or beef) before being steamed to create a soft ravioli-like texture.
- Dolma. Dolma is another dish found around the Balkans and Mediterranean, Bosnia adds its own delicious twist. Vegetables, such as eggplant, peppers and zucchini, are stuffed with either meat or rice and seasoning.
- Bosnian bean soup. Imagine a warm soup with soft beans in a clay bowl on a chilly winter’s day. Grah is a traditional Bosnian bean soup using Peruano beans as the main ingredients, served alongside bell peppers, onions and carrots.
- Bosanski Lonac. Bosanski Lonac is said to be one of the national dishes. The stew is unique to Bosnia and uses a particular way to prepare the meal. Cooks put large chunks of both meat and vegetables in alternating layers until the pot is full.
- Tufahija. The Ottomans liked their sweet desserts and introduced Tufahija to Bosnia. An apple boiled in sugar and stuffed with walnuts is served with its syrup and whipped cream in a large glass.
- Ustipci. Every Ustipci is different. Arguably the most delicious treat in Bosnia is Ustipci, or small balls of fried dough with either a sweet or savoury filling.
- Baklava. Baklava, found across the Balkans and Caucasus, is a dessert treat made from sheets of filo pastry. Bosnian Baklava looks a bit like a small cake with layers of nuts, syrup and honey.
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