Dish

Ćevapi

Cevapi

Ćevapi is a type of skinless sausage that is made by mixing minced meat with spices such as paprika, cumin, and onions. The mixture is then shaped into small cylindrical rolls and grilled over charcoal. The dish is usually served with ajvar, a type of roasted red pepper spread, and kajmak, a type of clotted cream. Ćevapi is a popular dish in the Balkans and is often enjoyed with a cold beer. It is also a common dish at barbecues and family gatherings. Ćevapi is a flavorful and juicy dish that is easy to prepare and perfect for meat lovers.

European cuisine› Mediterranean cuisine› Balkan cuisine› Bosnian cuisine

Meat Dish› Ground Meat Dish

Origins and history

Ćevapi is believed to have originated in the Balkans and is a popular dish in Bosnia and Herzegovina, Serbia, and Croatia. It is often served at festivals and celebrations.

Dietary considerations

Ćevapi is not suitable for vegetarians or vegans as it contains meat. It is also not recommended for people with high cholesterol or heart disease as it is high in fat and calories.

Variations

There are many variations of Ćevapi, with different spices and meats used. Some recipes call for the addition of cheese or bacon to the mixture to make it more flavorful. Others use different types of meat such as pork or veal. Some recipes also call for the addition of grated onion or breadcrumbs to the mixture.

Presentation and garnishing

Ćevapi is usually served on a plate with a side of ajvar and kajmak. It can be garnished with fresh herbs such as parsley or coriander.

Tips & Tricks

To make the perfect Ćevapi, use high-quality meat and mix it with the right amount of spices and onions. Make sure to grill the Ćevapi over charcoal for the best flavor. Serve hot with ajvar and kajmak for a delicious and satisfying meal.

Side-dishes

Ćevapi is usually served with ajvar, a type of roasted red pepper spread, and kajmak, a type of clotted cream. It can also be served with pickles, grilled vegetables, or a salad.