Ćevapčići

Ćevapčići Recipe from Macedonia with Ground Beef and Pork

Region / culture: Macedonia | Preparation time: 24 hours | Cooking time: 15 minutes | Servings: 4

Introduction

Cevapcici, also known as cevapi, is a popular Balkan dish made of grilled minced meat, typically a mixture of beef, pork, and lamb. These small sausages are seasoned with a blend of spices and served with a refreshing yogurt sauce. Cevapcici are a beloved dish in the Balkan region and are often enjoyed at gatherings and celebrations.

History

Cevapcici originated in the Balkan region, specifically in countries such as Bosnia and Herzegovina, Croatia, and Serbia. The dish has a long history and is considered a traditional food in the region. Cevapcici are believed to have been influenced by Turkish cuisine, as the Ottoman Empire once ruled over the Balkans.

Ingredients

1 lb (454 g) ground beef
1 lb (454 g) ground pork
1 lb (454 g) ground lamb
2 cloves garlic, peeled and crushed
3 tbsp hot hungarian paprika, or sweet paprika and a little cayenne
2 tbsp freshly ground black pepper
salt to taste
Pinch of freshly grated nutmeg

Yoghurt sauce

1 pt (473 ml) yoghurt
0.5 cucumber, peeled, grated and drained for 1 hour
2 cloves garlic, peeled and crushed
3 tbsp lemon juice
salt and ground white pepper to taste
Pinch of cayenne pepper

How to prepare

Mix all the ingredients, except the oil, together until well combined.
Leave the mixture in the fridge for 24 hours.
Thoroughly mix the mixture again.
Shape the mixture into small "cigars" measuring approximately 1 inch by 3 inches.
Lightly rub the shaped cigars with sunflower oil.
Grill the cigars on medium heat or broil them until they are well done.
Serve the hot Cevapcici immediately.

Yoghurt sauce

Mix all the ingredients together until well combined.

Variations

Use different types of ground meat, such as chicken or turkey, for a lighter version of cevapcici.
Add chopped parsley or cilantro to the meat mixture for added freshness.
Experiment with different spices, such as paprika or cumin, to customize the flavor of the cevapcici.

Cooking Tips & Tricks

Make sure to mix the meat and spices thoroughly to ensure even flavor throughout the cevapcici.

- Let the meat mixture sit in the fridge for 24 hours to allow the flavors to meld together.

- Shape the cevapcici into small, uniform "cigars" for even cooking.

- Lightly oil the cevapcici before grilling or broiling to prevent sticking and add flavor.

- Serve the cevapcici hot and fresh for the best taste and texture.

Serving Suggestions

Cevapcici are traditionally served with flatbread, chopped onions, and a side of ajvar (roasted red pepper and eggplant spread). They can also be served with a salad or grilled vegetables.

Cooking Techniques

Cevapcici can be grilled on a barbecue or cooked under the broiler in the oven. They should be cooked until well done and have a nice char on the outside.

Ingredient Substitutions

If you cannot find ground lamb, you can use all beef or pork instead. You can also adjust the spice levels to suit your taste preferences.

Make Ahead Tips

You can prepare the meat mixture for the cevapcici ahead of time and store it in the fridge for up to 24 hours before shaping and cooking.

Presentation Ideas

Serve the cevapcici on a platter with the yogurt sauce drizzled over the top. Garnish with fresh herbs or a sprinkle of paprika for a colorful presentation.

Pairing Recommendations

Cevapcici pair well with a light and refreshing salad, such as a cucumber and tomato salad. They also go well with a glass of red wine or a cold beer.

Storage and Reheating Instructions

Leftover cevapcici can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply grill or broil them until heated through.

Nutrition Information

Calories per serving

Each serving of cevapcici contains approximately 300 calories.

Carbohydrates

Each serving of cevapcici contains approximately 2 grams of carbohydrates.

Fats

Each serving of cevapcici contains approximately 20 grams of fats.

Proteins

Each serving of cevapcici contains approximately 25 grams of proteins.

Vitamins and minerals

Cevapcici are a good source of iron, zinc, and vitamin B12.

Alergens

Cevapcici contain dairy (yogurt) and garlic, which may be allergens for some individuals.

Summary

Cevapcici are a high-protein dish with moderate amounts of fats and carbohydrates. They are a flavorful and satisfying meal option.

Summary

Cevapcici are a delicious and flavorful Balkan dish made of grilled minced meat and served with a tangy yogurt sauce. This recipe is easy to make and perfect for a gathering or celebration. Enjoy the rich flavors and hearty texture of these small sausages!

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Ćevapčići. It was many years ago, during a trip to the beautiful country of Croatia. I had always been passionate about cooking and exploring new cuisines, so I jumped at the opportunity to learn more about traditional Croatian dishes. Little did I know that this journey would lead me to discover one of my all-time favorite recipes.

I was wandering through the bustling streets of Zagreb, taking in the sights and sounds of this vibrant city. As I passed by a small, cozy restaurant, the enticing aroma of grilled meats wafted through the air, drawing me in like a magnet. I decided to stop for lunch and was delighted to find a menu filled with delicious Croatian specialties. I asked the friendly waitress for her recommendations, and she suggested I try the Ćevapčići, a popular dish made with seasoned ground meat shaped into small sausages and grilled to perfection.

As I took my first bite of the Ćevapčići, I was immediately blown away by the bold flavors and juicy texture. I had never tasted anything quite like it before, and I knew right then and there that I had to learn how to make it for myself. I asked the waitress if she could share the recipe with me, and she kindly obliged. She explained that the key to perfect Ćevapčići lies in the right balance of spices and the method of grilling.

Armed with this newfound knowledge, I returned home and set out to recreate the magic of the Ćevapčići in my own kitchen. I gathered all the necessary ingredients – ground beef, garlic, onion, paprika, salt, and pepper – and set to work. I mixed the seasonings into the meat, shaping it into small sausages just like the ones I had enjoyed in Croatia. I fired up the grill and carefully cooked the Ćevapčići until they were beautifully charred on the outside and juicy on the inside.

When I took my first bite of the homemade Ćevapčići, I was transported back to that sunny afternoon in Zagreb. The flavors were just as bold and delicious as I remembered, and I couldn't help but feel a sense of pride in my culinary skills. I knew that this recipe would become a staple in my repertoire, a dish that I would make time and time again for my family and friends.

Over the years, I have continued to perfect my recipe for Ćevapčići, tweaking the seasonings here and there to suit my taste. I have shared the recipe with friends and family, who have all become fans of this traditional Croatian dish. It never fails to impress at gatherings and dinner parties, always eliciting compliments and requests for seconds.

As I look back on that fateful day in Zagreb, I am grateful for the serendipitous encounter that led me to discover the joy of making Ćevapčići. It has become more than just a recipe to me – it is a connection to a place and a culture that holds a special meaning in my heart. And every time I make a batch of Ćevapčići, I am reminded of the magic of food and the power it has to bring people together.