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
CROATIAN CEVAPI
My Croatian husband loves cevapi, so I tried making some for him and he loved them. I made it with beef and veal, which I know is not traditional, but it was so delicious! This recipe has become a staple in our house!
Provided by Mandyjya
Categories 100+ Everyday Cooking Recipes
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Line a baking sheet with parchment paper.
- Combine beef, veal, bread crumbs, onion, egg, soda water, seasoning blend, garlic, baking soda, paprika, red pepper flakes, salt, and pepper in a large bowl. Mix well. Shape into small sausages and place on the prepared baking sheet.
- Preheat an outdoor grill for high heat and lightly oil the grate. Grill sausages until browned, about 5 minutes per side.
Nutrition Facts : Calories 262.7 calories, Carbohydrate 13.2 g, Cholesterol 126.1 mg, Fat 12 g, Fiber 1.3 g, Protein 24.4 g, SaturatedFat 4.5 g, Sodium 1226.4 mg, Sugar 1.8 g
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 (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 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
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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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- Crni rižot. Listed on nearly every Dalmatian menu, 'black risotto' is far more tasty than it sounds - or looks. Squid ink provides the distinctive colouring and satisfying flavour, squid and other seafood the meaty ingredients.
- Fritule. Christmas wouldn’t be Christmas without fritule, little battered doughnut balls dusted with powdered sugar and filled with rum and raisins. Different households may add a touch of lemon zest or grated orange peel here and there, but the key here is sharing.
- Gregada. A fish stew most associated with the island of Hvar, though you’ll find similar versions across Dalmatia, gregada is often made with scorpion fish or grouper – whatever is fresh that day is chopped into large chunks and added to a pot of generously sliced potatoes and lashings of olive oil.
- Ispod peke. Ispod peke, literally translated as under the bell, is a classic feature on many Dalmatian menus. It’s not a dish, it’s a method of preparation involving slow- cooking under a dome-shaped lid, covered in hot ashes.
- Istrian truffles. In Istria truffles are more than just a cottage industry – they’re big business. Look out for restaurants with the tartufo vero sign, which means they’ve met Istria’s high standards for handling and serving the delicacy.
- Kulen sausage. Slavonian kulen is made by hand from special cuts of top quality pork sourced from mature pigs, and takes nine months to cure naturally.
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- Olive oil. Like wine, Croatia’s olive-oil cultivation dates back to Roman times. And, like wine, for decades the industry was nationalised and standardised for the benefit of quantity over quality.
- Oysters. Croatian oysters have a more intense flavour than their Atlantic counterpart. The most renowned varieties come from Ston on Pelješac in Dalmatia, and the Limski kanal in Istria.
- Pag cheese. Local sheep grazing in the salty air, Bura wind and on vegetation particular to Pag produce milk of a flavour equally specific to this island in northern Dalmatia.
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- Prosciutto / Pršut. As an appetizer, Prosciutto, or locally called Pršut, has a flavor that can arouse your taste buds. Pršut is a marinated dried pork leg and pressed until the water content becomes very minimum.
- Crni Rižot / Black Risotto. Risotto does not only exist in Italy. Croatia, which is located across Italy, also has a similar menu called Crni Rižot or black risotto.
- Peka. Peka is not the name of the food, but a bell-shaped iron lid that is used to cover the casserole for cooking food. The casserole is planted in coal until only the lid can be seen.
- Pasticada. Besides Peka, Pasticada also takes a long time to make, because the raw meat which is the main ingredient of Pasticada must be soaked in wine vinegar for several days before it can be processed.
- Brudet. As a country with a long coastline, Croatia has diverse seafood dishes, one of which is Brudet. Brudet is a seafood soup that is cooked with vegetables and is served with rice to provide more carbohydrates and fibrous.
- Skampi na Buzaru. Another famous Balkan coastline menu is Skampi na Buzaru. This dish uses shrimp and clam as its main ingredients. Locals often add white wine, garlic, breadcrumbs, and parsley to season the shrimp or shellfish.
- Manestra. Manestra is typical Croatian bean soup and often found in the Istria region. This soup uses main ingredients such as corn (manestra od bobići) or sauerkraut (jota) with the cooking process that takes a long time on low heat.
- Cevapi. Another popular processed meat in Croatia is Cevapi. Cevapi is a skinless sausage from the Balkan peninsula countries, including Croatia. Cevapi generally comes from pork, beef, or a mixture of both.
- Fritule. At a glance, Fritule is similar to a donut with no holes and small in size. This dish is made from a mixture of flour, raisins, local schnapps, lemon zest, and some places also add rum into it.
- Breskvice. The shape of this sweet food is very beautiful and it resembles peaches. Breskvice is a candy consisting of biscuits with jam or walnut filling rolled in sugar and colored to look like peaches.
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