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
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!)
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
SERBIAN CEVAPCICI
A delicious little sausage-like meat. Great served as a sandwich.
Provided by AMERICANBRUNETTE
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat a grill for medium-low heat.
- 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, and form into finger length sausages about 3/4 inch thick.
- Lightly oil the grilling surface. Grill sausages until cooked through, turning as needed, about 30 minutes.
Nutrition Facts : Calories 690.1 calories, Carbohydrate 2.1 g, Cholesterol 222.8 mg, Fat 46.1 g, Fiber 0.6 g, Protein 62.8 g, SaturatedFat 17.7 g, Sodium 1096.7 mg, Sugar 0.2 g
CEVAPI SAUSAGES
Flavorful and delicious skinless sausages called cevapi and served in many parts of Southeastern Europe. Serve with warmed pita bread and toppings such as sour cream, tomatoes, and chopped onions.
Provided by ArrozConLeche
Categories Meat and Poultry Recipes Turkey
Time 1h40m
Yield 10
Number Of Ingredients 10
Steps:
- Combine ground beef, turkey sausage, and egg whites in a large bowl. Add onions, garlic, black pepper, salt, cayenne, baking soda, and paprika. Mix well using your hands.
- For mixture into finger-length sausages about 3/4-inch thick. Stack on a large plate, using waxed paper between the layers. Cover the plate with plastic wrap and refrigerate for at least 1 hour.
- Preheat an outdoor grill for medium heat and lightly oil the grate. Grill sausages, turning as needed, until no longer pink in the center, 8 to 10 minutes.
Nutrition Facts : Calories 384.4 calories, Carbohydrate 3.4 g, Cholesterol 149.5 mg, Fat 22.4 g, Fiber 0.7 g, Protein 41.3 g, SaturatedFat 7.8 g, Sodium 1364 mg, Sugar 1 g
CEVAPI WITH AJVAR
These flatbreads filled with grilled meat (cevapi) and red pepper sauce (ajvar) are ideal if you have your mates coming over. Make the cevapi at least a few hours before you want to cook them, or ideally the night before.
Provided by Jamie Oliver
Categories Mains Jamie Magazine Beef Alfresco Father's day Minced beef
Time 1h30m
Yield 6
Number Of Ingredients 17
Steps:
- Place the minced beef and pork in a large bowl, then peel and crush in the 4 cloves of garlic. Sprinkle over the bicarbonate of soda and paprika, and season.
- Crack in the egg and use your hands to scrunch everything together. Add as much of the sparkling water as you need to make a smooth, pliable mixture.
- Divide the meat into 10 to 12 pieces and roll each one into a sausage shape, about 10cm long and 2cm thick. Place the cevapi on an oiled baking tray, cover with clingfilm and chill in the fridge until needed.
- For the ajvar, preheat the oven to 230ºC/450ºF/gas 8.
- Place the whole peppers and aubergines on a large roasting tray along with the unpeeled garlic bulb and roast in the oven for 30 to 40 minutes, or until the veg skins are blackened, turning halfway through.
- Place the charred peppers and aubergines in a bowl, cover with clingfilm and leave for 20 minutes, to steam off the skins. Once they've cooled slightly, pull off and discard the skins, seeds and stalks and chop the flesh on a board.
- Squeeze out the garlic from 6 of the roasted cloves and add it to the veg along with most of the parsley, then chop it all together (if you have much roasted garlic leftover, stir it into softened butter and store in the fridge - it's great for garlic bread!).
- Keep chopping everything together, season with sea salt and black pepper, squeeze over the juice of 1 of the lemons and drizzle over a good lug of oil. Adjust the seasoning to taste, then set aside.
- Finely chop the remaining parsley and tip into a bowl. Peel, finely chop and add the onion, squeeze over the juice from the remaining lemon, then mix together. Set aside.
- Just before you're ready to serve, warm your flatbreads in the oven, and preheat a griddle pan over a high heat. Add the cevapi and griddle for 10 to 12 minutes, or until cooked through.
- Spread some ajvar on top of the warm flatbreads, with a couple of cevapi and a guindilla pepper (if using) on top of each, a dollop of sour cream and the herby onions on the side.
Nutrition Facts : Calories 596 calories, Fat 29.3 g fat, SaturatedFat 11.7 g saturated fat, Protein 45.2 g protein, Carbohydrate 40.3 g carbohydrate, Sugar 13.7 g sugar, Sodium 2 g salt, Fiber 6 g fibre
SERBIAN CEVAPI
This recipe is for Serbian Cevapi or also known as Cevapcici. They are home made sausage links for lunch or dinner usually served over a bed of minced onions on a platter. They are also served in sandwiches with Pita or Home made Flatbread (Lepinja) with raw onions, tomato wedges and lettuce. Or a Serbian spread called Kajmak. This recipe makes about 45 links depending on how you cut them. I would suggest letting them sit in the fridge or cool place over night to let the flavor set in.. But at least 2 hours to cool in fridge.
Provided by Dobobrov
Categories One Dish Meal
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine all 3 meats with the dry ingredients and the garlic. Using your hands, mix until the dry ingredients and garlic is evenly spread into the mixture. As you are mixing, slowly add the club soda. Pour 2 ounces work into mixture and add another 2 and repeat.
- Finally add the beaten egg white and mix one more time until it is worked into the mixture. Then the shaping and storage comes inches You can shape them by hand into links about 4 inches long and 3/4 of an inch thick and let them sit for an hour in the cooler. Or you can follow the method below the cooking instructions.
- These links can be prepared on a grill cooked for about 4 to 5 mins each side or can be cooked in the oven at 350°F for 30 minutes (turned every 15 mins).
- The best way to shape the links is to take a 1/2 deep cookie pan covered with Freezer or Wax paper on the bottom and over lapping the ends with 1 to 2 inches. Then evenly spread the mixture over the inside of the pan and cover with an additional sheet of wax paper.
- Allow at least 1 hour in the fridge to cool off so the shape can hold.
- If you have a large cutting board, remove the pan from the cooler. Flip the pan over the top of the cutting board so the mixture falls out. If not, use one of the ends of the paper on the bottom of the mixture to pull it out.
- Next, take a large pizza cutter and cut downwards every 1" to 1 1/2". Then depending on the length you would like the links, you can cut across 2 or 3 ways. Cutting it across in the middle makes less links. Cutting 2 lines makes about 45 links.
Nutrition Facts : Calories 348.4, Fat 24.5, SaturatedFat 9.9, Cholesterol 104, Sodium 495, Carbohydrate 1.5, Fiber 0.3, Sugar 0.1, Protein 28.6
SERBIAN ĆEVAPI U LEPINJA SA KAJMAKOM (KEBABS IN FLAT BREAD WITH KAYMAK)
The national dish of Serbia, you can grind your own meat or buy it all ready ground, to save time.
Provided by Darlene at International Cuisine
Categories Main Course
Time 3h20m
Number Of Ingredients 16
Steps:
- Cut the meat into 1" cubes to go through your meat grinder. Grind all the meat together and run through your grinder twice.
- Add salt and pepper to the meat mixture and mix thoroughly
- Form the meat into small size sausages a little bigger than your thumb and about 3 inches long. (you can do this preparation ahead of time and have them rest in the refrigerator, overnight is okay as long as they are covered.)
- Grill the kebabs over hardwood coals on a BBQ for the best flavor. You can use a small amount of cooking oil to baste the kebabs and keep them from sticking to your grill.
- When the kebabs are almost finished cooking, warm the flat bread on the grill.
- Take off the flat bread Lipinja, smear with the Kaymak, put several kebabs on the bread and top with onions, crushed red peppers and parsley.
- Instructions for the Lepinja (Serbian Flat Bread)
- Pour the flour into a large bowl making a dent in the middle. Put the Yeast and sugar and salt in the dent.
- Add the warm water and knead it to make a soft dough. Mix 5- 10 minutes until you see airy bubbles.
- Once you are happy with the dough, pour 1-2 teaspoons of cooking oil around the edges of the dough, making sure the oil surrounds the dough in the bowl.
- Cover the bowl with plastic wrap and leave it until the dough rises.
- When the dough rises, slowly turn it over and let it rise again, repeat this process two more times.
- After the last rise, take the dough out of the bowl and place on a floured surface, divide into four equal balls.
- Put floured parchment paper on a baking tray
- Place each floured ball onto the tray
- Let rest for 10 minutes then shape each lepinja by spreading out the dough into a circle and poke with a fork many times.
- Baste the top of each lapinja with the egg yolk.
- Put the baking tray into the oven at 440 degrees , they should take about 15-20 minutes to until they are golden brown.
- Put into a kitchen towel to keep soft when finished.
- NOTE: If you need to make some Kaymak
- Kaymak is a creamy dairy product. It is made from cow or sheep's milk. If you cannot find Kaymak, combine 1 part sour cream, with 1 part softened cream cheese, and ½ part feta. Mash up feta and blend all ingredients until smooth. Refrigerate for 30 minutes and serve at room temperature.
Nutrition Facts : Calories 996 kcal, Carbohydrate 86 g, Protein 57 g, Fat 46 g, SaturatedFat 18 g, Cholesterol 200 mg, Sodium 170 mg, Fiber 5 g, Sugar 2 g, ServingSize 1 serving
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 - EASY BALKAN BEEF SAUSAGES
Ready for a Balkan BBQ feast? It's time to make your own super easy beef sausages. These Cevapi are stuffed full of garlic, parsley and paprika for a huge flavour kick. Pair with shopska salad for the ultimate Mediterranean lunch.
Provided by Wandercooks
Categories Dinner
Time 30m
Number Of Ingredients 9
Steps:
- In a large bowl, pop in the minced beef, garlic, parsley, sweet paprika, salt and pepper. Mix by hand until roughly combined.
- Next grab a small dish and mix the water and baking soda together until it dissolves a little bit (it won't mix entirely, this is fine).
- Add the baking soda mixture into the meat mix and massage together for a good 5 minutes until it's all combined.
- Get out a large plate - it's time to make the sausages! Get a small handful of the mixture and first roll it into a ball then into a small sausage shape. Pat each end to flatten and pop it on the plate. The length should be around the width of your hand.
- Set a large grill pan or frying pan on medium heat and drizzle in the olive oil. Once heated, cook the sausages in batches (don't overfill the pan). Let them cook a few minutes each side, until they're browned. Chop one in half to check if they're cooked in the middle. A slight pink is okay for beef sausages.
- Once cooked, we recommend serving with hot with fresh lapinja bread, chopped raw onion and ajvar spread.
Nutrition Facts : Calories 143 kcal, Carbohydrate 1 g, Protein 10 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 39 mg, Sodium 238 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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- Cut all of the meat into small cubes and season with salt and minced garlic. Place it in the fridge for 24 hours. (If you buy the meat pre-minced, you can add the garlic and salt and move to step 3 after 8 hours)
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