Hungarian-style Ćevapi

Ingredients

While the original Bosnian Ćevapi is typically made with a mixture of beef, lamb, and veal, the Hungarian-style version uses a combination of pork and beef. Additionally, the Hungarian adaptation includes the use of paprika, a staple spice in Hungarian cooking, which adds a distinct and vibrant flavor to the dish. We alse have the original recipe for Ćevapi, so you can check it out.

• 500g (1.1 lb) ground pork 500g (1.1 lb) ground pork
• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons sweet Hungarian paprika 2 tablespoons sweet Hungarian paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper (optional, for heat) 1/4 teaspoon cayenne pepper (optional, for heat)
• 2 tablespoons vegetable oil (for grilling) 2 tablespoons vegetable oil (for grilling)
• 10-12 Hungarian-style bread rolls (kifli) or pita bread 10-12 Hungarian-style bread rolls (kifli) or pita bread

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 35g (total), 12g (saturated)
• Carbohydrates: 4g (total), 1g (sugars)
• Protein: 30g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the ground pork, ground beef, chopped onion, minced garlic, sweet Hungarian paprika, salt, black pepper, ground cumin, and cayenne pepper (if using). Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the meat mixture into small sausage-shaped patties, about 8-10cm (3-4 inches) long and 2cm (3/4 inch) thick.
3. 3.
   Preheat a grill or grill pan over medium-high heat. Brush the surface with vegetable oil to prevent sticking.
4. 4.
   Grill the Ćevapi for about 4-5 minutes on each side, or until they are nicely browned and cooked through.
5. 5.
   While the Ćevapi are grilling, warm the Hungarian-style bread rolls or pita bread in a preheated oven or on the grill for a few minutes until they are slightly toasted.
6. 6.
   Serve the grilled Ćevapi in the warmed bread rolls or pita bread, and enjoy!

Treat your ingredients with care...

• Ground pork and beef — Ensure that the meat is well-chilled before mixing to make it easier to handle and shape into patties.
• Hungarian paprika — Use sweet Hungarian paprika for a mild and slightly sweet flavor. Adjust the amount according to your preference for spiciness.
• Hungarian-style bread rolls or pita bread — If you can't find Hungarian-style bread rolls, regular bread rolls or pita bread can be used as a substitute.

Tips & Tricks

• For extra flavor, you can add a pinch of smoked paprika to the meat mixture.
• Serve the Ćevapi with a side of Hungarian pickles or sauerkraut for a tangy contrast.
• If you prefer a milder taste, reduce the amount of paprika used in the recipe.
• Ćevapi are traditionally served with ajvar, a roasted red pepper and eggplant spread. Consider adding ajvar to your Ćevapi for an authentic Balkan touch.
• Leftover Ćevapi can be refrigerated and enjoyed the next day. They can also be frozen for future use.

Serving advice

Serve the Hungarian-style Ćevapi hot, nestled in warm Hungarian-style bread rolls or pita bread. Accompany them with a dollop of sour cream and a sprinkle of fresh parsley for added freshness. These Ćevapi are perfect for a casual lunch or dinner, and can be enjoyed with a side of pickles or sauerkraut.

Presentation advice

Arrange the grilled Ćevapi neatly on a platter, with the warm bread rolls or pita bread placed alongside. Garnish with a sprig of fresh parsley for a pop of color. For a more rustic presentation, serve the Ćevapi directly on a wooden cutting board, allowing guests to assemble their own sandwiches.