Ćevapi are a beloved dish in the Balkans, known for their rich flavor and simple preparation. This dish has deep roots in the region’s culinary history, with influences from Ottoman cuisine. Ćevapi are a staple street food and are also commonly served at home for gatherings or barbecues, often accompanied by traditional sides like flatbread, chopped onions, and Ajvar, a smoky pepper relish.

Background and History

1. Origin:
   • Ćevapi likely originated from the influence of the Ottoman Empire in the Balkans. The Ottomans introduced various forms of grilled meat, known as kebabs, which evolved over time into the local version, Ćevapi.
   • The dish is popular across many Balkan countries, including Bosnia and Herzegovina, Serbia, Croatia, Montenegro, and North Macedonia, with each region having its slight variations.
2. Regional Variations:
   • In Bosnia and Herzegovina, they are often served in a special flatbread called Somun, a softer, spongy bread that soaks up the juices from the meat.
   • Serbian and Croatian versions might include different combinations of meat (beef, pork, and sometimes lamb) and spices, often accompanied by Kajmak, a creamy dairy spread, or sour cream.
   • The North Macedonian variant might lean more toward pork-based mixtures, with a heavier use of paprika for a smokier taste.

Detailed Ingredients Breakdown

• Ground Beef and Lamb/Pork: The combination of meats gives the sausages their characteristic flavor and texture. Lamb adds a hint of richness and depth, while pork provides tenderness. However, some versions stick to pure beef.
• Onion and Garlic: These add aromatic flavor and moisture to the meat mixture. Grating the onion finely helps it blend seamlessly with the meat, ensuring the flavors are evenly distributed.
• Baking Soda and Sparkling Water: These ingredients are crucial for the texture. Baking soda acts as a tenderizer, while the sparkling water adds lightness, making the sausages juicier and less dense.
• Paprika: Optional, but it’s commonly used in some regions for a smoky flavor and a hint of color. Smoked paprika, in particular, can enhance the overall taste profile.

Cooking Method

1. Shaping:
   • The shape of ćevapi is distinctive—small, finger-sized sausages that are formed by hand. The uniform size ensures even cooking and makes them easy to handle on the grill.
2. Grilling:
   • Traditionally, ćevapi are grilled over charcoal, which gives them a smoky flavor and a charred crust. If you don’t have access to a charcoal grill, a gas grill or a grill pan on the stovetop works well.
   • The cooking time is short, just long enough to sear the outside and cook through without drying out the meat. The high heat also helps form a crispy exterior while keeping the inside juicy.

Traditional Accompaniments

• Lepinja or Somun: These are traditional Balkan flatbreads that are soft, slightly chewy, and perfect for wrapping around ćevapi. The bread soaks up the juices and enhances the overall flavor.
• Ajvar: A traditional Balkan relish made from roasted red peppers, eggplant, garlic, and chili. It’s smoky, sweet, and tangy, providing a perfect contrast to the savory ćevapi. It is a must-have condiment when serving ćevapi.
• Raw Onions: Chopped raw onions are a classic accompaniment that adds crunch and sharpness, balancing the richness of the meat.
• Sour Cream or Kajmak: These creamy elements are often served on the side. Kajmak is a dairy product similar to clotted cream, and it’s popular in Serbia. It adds a cool, creamy contrast to the grilled sausages.

HERE’S HOW YOU MAKE IT!

Ćevapi (Balkan Grilled Sausages). Ćevapi are small, oblong-shaped sausages made of minced meat and are a popular dish throughout the Balkans, particularly in Bosnia, Serbia, and Croatia. They are usually served with flatbread (Lepinjaor Somun), chopped onions, and Ajvar (a red pepper relish).

INGREDIENTS

• 500g (1 lb) ground beef (70% lean)
• 250g (½ lb) ground lamb or pork (optional for added flavor)
• 1 small onion, finely grated
• 3 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon paprika (optional for a smoky flavor)
• 1 teaspoon baking soda
• 2 tablespoons sparkling water (to keep the meat tender)
• 1 tablespoon olive oil

INSTRUCTIONS

1. Prepare the Meat Mixture:
   • In a large mixing bowl, combine the ground beef, ground lamb (or pork if using), grated onion, minced garlic, salt, black pepper, and paprika (if using).
   • Add the baking soda and sparkling water, and mix everything together thoroughly with your hands until the mixture is well combined and slightly sticky.
2. Shape the Ćevapi:
   • Take a small portion of the meat mixture (about the size of a walnut) and shape it into small, sausage-like rolls, about 2-3 inches (5-7 cm) long and about ¾ inch (2 cm) thick. Repeat until all the mixture is used.
3. Chill the Ćevapi:
   • Place the shaped ćevapi on a plate, cover them with plastic wrap, and refrigerate for at least 30 minutes. This helps the flavors develop and the meat to firm up.
4. Grill the Ćevapi:
   • Preheat your grill or grill pan over medium-high heat. Brush the ćevapi lightly with olive oil to prevent sticking.
   • Grill the ćevapi for about 4-5 minutes on each side or until they are cooked through and have a nice char on the outside.
5. Serve:
   • Serve the ćevapi hot with flatbread (Lepinja or Somun), chopped onions, and Ajvar. You can also add sour cream or yogurt for a refreshing touch.

Serving and Enjoying Ćevapi

Ćevapi are typically enjoyed as a casual meal or street food. In many parts of the Balkans, it’s common to see vendors selling freshly grilled ćevapi served in flatbread with onions and Ajvar. At home, they are often prepared for family gatherings, celebrations, and barbecues. The communal aspect of making and grilling ćevapi adds to their cultural significance in the Balkans.

Pro Tip: If you want to make them more authentic, consider using a charcoal grill to replicate the smoky flavor that is so central to traditional ćevapi.

This dish offers a taste of the Balkans’ rich culinary history, perfect for anyone looking to explore a lesser-known but highly flavorful cuisine.