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.

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.

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.

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).

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.

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

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.

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.

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.

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.

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.

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.

"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."

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.

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.

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.

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.