Cevapi Recipe (Balkan Sausages) - Recipes From Europe (2024)

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Here’s A Simple Cevapi Recipe To Make These Balkan Sausages!

For a flavorful meat recipe, cevapi should be on your radar! These small sausages – made from a minced meat blend and shaped by hand – are packed with simple spices to create a delightful flavor combination.

Ćevapi– or ćevapčići in the diminutive form – originated in the Balkans as a result of Ottoman influence in the region. Cevapi are essentially the Balkan version of kebab.

These days, there are a number of subtle recipe variations. Many countries around the Balkan peninsula – Serbia, Croatia, Bosnia & Herzegovina, Montenegro, etc. – have their own take on cevapi and are passionate about their way of making them!

Cevapi Recipe (Balkan Sausages) - Recipes From Europe (1)

Side note from Eric and Lisa: Cevapi hold a soft spot in our hearts. When we traveled the Balkans, we had ćevapi with onions, flatbread, and kajmak in Bosnia & Herzegovina, served with fries, salad, and ajvar in Croatia, and formed larger and also served in a grilled flatbread in Montenegro.

No matter how you make them and what you serve them with, cevapi are a classic recipe that is worth making again and again!

Ingredients

Cevapi Recipe (Balkan Sausages) - Recipes From Europe (2)

To make this recipe for cevapi, here are the ingredients that you will need:

  • Ground beef and pork – You can use either a pound of already mixed ground beef and pork or 1/2 ground beef and 1/2 ground pork. You can also add some ground lamb if you like.
  • Onion – One small yellow onion, grated. To add flavor to the cevapi.
  • Garlic cloves – Two cloves of garlic, grated. To add more depth of flavor to the cevapi.
  • Paprika – To add a smoky and slightly sweet flavor as well as a reddish tint.
  • Chili flakes – For a little heat.
  • Salt– To season the meat mixture and bring out the flavors of the ingredients.
  • Pepper – To add a little bit of spice.
  • Baking soda– Helps to keep the meat tender.
  • Breadcrumbs – Acts as a binder for the meat mixture. Use unseasoned breadcrumbs.

Recipe Tips and Substitutions

Before you make these cevapi sausages, read through these recipe tips so that you know just what to keep in mind:

  • Use good quality meat for flavorful and juicy cevapi. We use a mix of ground beef and pork, but you could also add ground lamb.
  • Adjust the spices to suit your personal preferences.
  • Make sure the cevapi sausages have a uniform size so that they cook evenly.
  • Let the cevapi rest before cooking to allow the flavors to mingle.
  • If you prefer, you can also grill the cevapi instead of pan-frying them.

How to Make Cevapi – Step by Step Instructions

In this section, you’ll see exactly how to make ćevapčići. We’ve included all the recipe process photos so that you can see what each step of the recipe should look like. This can be helpful for visual learners.

The detailed recipe card with the ingredients and instructions is, as always, located at the bottom of this post!

Cevapi Recipe (Balkan Sausages) - Recipes From Europe (3)

In a mixing bowl, add the ground meat, grated onion and garlic, paprika, chili flakes, salt, black pepper, baking soda, and breadcrumbs.

Cevapi Recipe (Balkan Sausages) - Recipes From Europe (4)

Using your clean hands, mix everything together.

Cevapi Recipe (Balkan Sausages) - Recipes From Europe (5)

Shape the cevapi with your hands. They should be about 4 1/4 inches long and 3/4 inches thick.

Place them in a single layer on a plate, cover, and refrigerate for 1 to 2 hours.

Cevapi Recipe (Balkan Sausages) - Recipes From Europe (6)

Heat a bit of cooking oil in a skillet. Once hot, add the cevapi. Make sure there is enough space between them.

Depending on the size of your skillet, you may need to fry them in two batches.

Cevapi Recipe (Balkan Sausages) - Recipes From Europe (7)

Fry the cevapi for a few minutes on each side until fully cooked and browned.

Alternatively, you can also grill the cevapi if you prefer.

Cevapi Recipe (Balkan Sausages) - Recipes From Europe (8)

Serve the cevapi with fresh Lepinja bread (or pita bread), sliced red or yellow onion, ajvar, and fresh tomatoes. Enjoy!

Storage Tips

Once you’ve made these tasty Balkan sausages, store any leftovers in a sealed container or wrapped in foil in the fridge. They will keep for up to 3 days like this.

If you want to keep them for longer, you can also freeze the cevapi. Place them in a single layer on a baking sheet or plate and freeze until firm.

Then transfer them to a freezer-safe container. They will keep for around 3 months. Thaw them in the fridge before reheating (unless you are using an air fryer, then you can reheat them from frozen).

To reheat cevapi, you could put them back in the frying pan with a bit of oil or use the air fryer (if you have one).

FAQ

Here are some answers to frequently asked questions about cevapi!

What are cevapi?

Cevapi – or ćevapčići in the diminutive form – are grilled sausages made from a minced meat blend. Cevapi originated in the Balkans and recipes with slightly different ingredients are popular throughout the Balkan peninsula. A cevap is the singular form – but cevapi are never made or enjoyed as singles!

What is the difference between Kebapi vs Cevapi?

Kebapi is the North Macedonian name for cevapi. The recipe may differ slightly but, food-wise, cevapi and kebapi are very similar. Both are grilled minced-meat sausages made with a combination of ingredients and spices.

What kind of meat is in cevapi?

The kind of meat in cevapi can vary depending on the regional recipe and what’s available. A minced blend of beef with pork or lamb, or a combination of all three, are all possibilities. Veal might also be found in the meat blend.

How to make cevapi?

To make cevapi, grate the onion and garlic and combine the minced meat with the spices and other ingredients in a bowl. Shape small, finger-length sausages and let them rest in the fridge for a few hours. Then grill or pan-fry the sausages in oil for a few minutes per side until cooked.

What to serve with cevapcici?

Cevapi can be enjoyed in a number of ways. Pair cevapi with fresh Lepinja bread (or pita bread), sliced red or yellow onion, ajvar, and fresh tomatoes. In Sarajevo, cevapi are served in a fried flatbread with lots of chopped onions and kajmak (a creamy dairy product)!

Related Recipes

If you enjoyed this recipe for cevapi, here are some more Balkan recipes that you might want to try!

  • Classic Burek Recipe
  • Pastrmajlija (North Macedonian Pizza)
  • Pljeskavica (Serbian Burger)
  • Cold Cucumber Soup (Bulgarian Tarator)
  • Shopska Salad

Cevapi Recipe (Balkan Sausages) - Recipes From Europe (9)

Cevapi (Balkan Sausages)

Cevapi, traditional Balkan sausages, are a meaty and well-seasoned regional delight. Made from a pork-beef blend and a variety of spices, these sausages pair well with onions, ajvar, and more!

5 from 4 votes

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Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Rest Time: 1 hour hour

Total Time: 1 hour hour 25 minutes minutes

Servings: 16 Cevapi

Ingredients

  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 1 small onion, grated
  • 2 cloves garlic, grated
  • 1 teaspoon paprika
  • 1/2 teaspoon chili flakes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon baking soda
  • 2 tablespoons breadcrumbs, unseasoned
  • oil, for frying

Instructions

  • In a mixing bowl, add all ingredients (minced meat, grated onion and garlic, paprika, chili flakes, salt, pepper, baking soda, and breadcrumbs).

    1/2 pound ground beef, 1/2 pound ground pork, 1 small onion, 2 cloves garlic, 1 teaspoon paprika, 1/2 teaspoon chili flakes, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon baking soda, 2 tablespoons breadcrumbs

  • Using your clean hands, mix everything together.

  • Form the cevapi with your hands. They should be about 4 1/4 inches long and 3/4 inches thick.

  • Place them in a single layer on a plate, cover, and refrigerate for 1 to 2 hours.

  • Heat a bit of cooking oil in a skillet. Once hot, add the cevapi – make sure there is enough space between them. Depending on the size of your skillet, you may need to fry them in two batches.

    oil

  • Fry the cevapi for a few minutes on each side until fully cooked and browned.

  • Serve with fresh Lepinja bread (or pita bread), sliced red or yellow onion, ajvar, and fresh tomatoes.

Notes

  • Use good quality meat for flavorful and juicy cevapi. We use a mix of ground beef and pork, but you could also add ground lamb.
  • You can adjust the spices to your personal taste.
  • Make sure the cevapi sausages have a uniform size so that they cook evenly.
  • If you prefer, you can grill the cevapi instead of pan-frying them.

Nutrition

Calories: 81kcal | Carbohydrates: 2g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 242mg | Potassium: 92mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 0.5mg

This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.

Course Dinner

Cuisine Balkan

This recipe was contributed by

Stefani Stefovska

Born and raised in North Macedonia, Stefani started cooking from a very young age. Her family passed down their love for food and cooking together with many traditional Balkan and Greek recipes.

Cevapi Recipe (Balkan Sausages) - Recipes From Europe (2024)

FAQs

What is the difference between cevapi and ćevapčići? ›

Cevapi, also known as ćevapčići are a grilled, hand-made minced meat dish that is a traditional food in Balkan countries. They can be found in restaurants and as street food in the Balkans where people enjoy them served in lepinja/somun which is a circular flatbread along with onions, ajvar and kajmak.

What is cevapi made of? ›

The ćevapi are made with a combination of beef, veal, mutton, and lamb, with the addition of salt, pepper, and a bit of baking soda. When grilled, the meat is often brushed with a clear broth that was prepared with beef bones and mutton.

What is a Balkan kebab? ›

Balkan Sausage (Ćevapčići or Ćevapi)

These very simple kebabs -- popular in the Balkans, which include Bosnia & Herzegovina, Serbia, Croatia, Slovenia and Montenegro -- combine three meats and just a few simple spices, and are perfect for cooking on the grill, but can just as easily be cooked inside on a griddle.

What is cevapi in croatian? ›

Ćevapi (pronounced che-vah-pi) or ćevapčići (che-vahp-chi-chi) is a grilled dish of minced meat, a type of skinless sausage, found traditionally in the countries of southeastern Europe (the Balkans).

What does cevapcici mean in English? ›

cevapcici in British English

(ˌtʃɛvæpˈtʃɪtʃɪ ) noun. cookery. a small rolled patty of ground meat, usually beef, seasoned with paprika and garlic, popular in Eastern Europe.

What is cevapi in english? ›

Ćevapčići is a tasty homemade grilled sausage. This tasty Serbian-style version uses ground pork, beef, and lamb. Great served in a sandwich!

What do you eat with cevapi? ›

What to serve with Cevapi? Cevapi are great on their own, and by all means, you can eat them alone. But, they are even better if served with something else. In most cases, Cevapi is done together with potatoes or “kajmak” – a type of Serbian cream cheese.

Why put baking soda in sausage? ›

Adding baking soda to the meat mixture yields a more cohesive, springier sausage. A small amount of onion, garlic, and paprika enhances but doesn't overpower the flavor of the meat.

What side dish goes with cevapi? ›

The best side dishes to serve with Cevapcici are french fries, yellow rice, pita bread, Shirazi salad, mashed potatoes, honey glazed carrots, tzatziki, potato rosti, onion rings, coleslaw, baba ganoush, grilled vegetables, garlic bread, Greek salad, tabbouleh, and sausage stuffed peppers.

Is the Balkan part of Europe? ›

The Balkans (/ˈbɔːlkənz/ BAWL-kənz), corresponding partially with the Balkan Peninsula, is a geographical area in southeastern Europe with various geographical and historical definitions. The region takes its name from the Balkan Mountains that stretch throughout the whole of Bulgaria.

Why do Europeans love kebab? ›

Especially Northern Europeans. They have a relatively colder climate and meat rather than vegetables has dominated their tables over centuries. So, it's not only a simple but also a familiar taste. Kebab can't be popular in Far Asia because of that.

What is the difference between kofta and cevapi? ›

There is a difference in the preparation between the cevap and kofta, although some believe it is the same. The cevap is made just with meat and simple spices, like salt and pepper, while the kofta may have other seasonings and additions. The cevapi are always grilled and served with somun.

What are the different types of cevapi? ›

Banja Luka cevapi are made from beef and mutton and placed in a bun (lepina). They are eaten with garlic or pepperoni and salt, pepper, and yogurt or sour milk. Tuzla cevapi are prepared from beef, lamb, and mutton. They are also served in a bun with onion, salt, and pepper.

What is cevapi in Romania? ›

"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."

Why is Croatian food so good? ›

Croatia's cuisine has many influences, thanks to its central position in Europe. The Mediterranean is one, apparent in the use of tomatoes, eggplants, bell peppers, herbs, olive oil, and abundant seafood. Some of the meatier dishes are a legacy of the central European countries that lie to the east of Croatia.

What is the difference between Souvlaki and cevapi? ›

The Chicken Souvlaki is a Greek recipe and is strips of marinated chicken breast. It was served in flour tortillas with lettuce, tomato, onion, with some tzatziki. The Cevapi was from a Croatian recipe and it's a casing-less sausage.

What is the difference between cevapi and pljeskavica? ›

Pljesksvica is much the same thing as Ćevapčići, a similar blend of ground meats and spices, served in similar bread with mostly the same condiments. The main difference is that Pljeskavica is served as a single flat round patty rather than several small sausage shapes.

Is cevapi and mici the same? ›

Called “cevapi/cevapcici” in Bosnia, Serbia or Macedonia, “kjebapi” in Bulgaria and “mici” in Romania, they are a small, grilled egg-shaped meat roll, served on a plate or in a flatbread, often with chopped onions, sour cream, kajmak, minced red pepper and salt.

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