cevapi

Cevapi, or Cevapcici, are homemade sausages traditional of the Balkans area. This delicious street food made with mixed meats, is perfect for a party in your garden: tasty and easy to prepare thanks to simple ingredients. Here the recipe and the history of Cevapi!

CEVAPI (CEVAPCICI) RECIPE & HISTORY - all you need to know!

lb mixed meat (lamb, pork, beef), grounded (900 g)

garlic

water

1.5 tsp baking soda

tsp paprika (optional)

tsp black pepper

tsp table salt

First, peel and mince the garlic.

Then, pour the ground meats into a bowl,...

Then, pour the ground meats into a bowl, along with all the other ingredients.

Finally, knead until well mixed, cover, and let...

Finally, knead until well mixed, cover, and let rest into the fridge at least 4 hours (best if 12 hours).

Now, take a scoop of Cevapi mixture and...

Now, take a scoop of Cevapi mixture and mold into a cylindrical shape compressing the meat very well.

Once prepared all the Cevapi, store them into...

Once prepared all the Cevapi, store them into the fridge, and prepare the grill or the skillet.

Finally, grill the Cevapi until medium or well...

Finally, grill the Cevapi until medium or well done, depending on your taste.

Serve Cevapi hot along with pita or flatbread,...

Serve Cevapi hot along with pita or flatbread, and a selection of sliced onions, Ajvar dip, soft or cottage cheese, roasted potatoes, and grilled vegetables.

A kebapche recipe using a mixture of ground pork and beef.

Kebapche (Bulgarian Meat Kebabs)

lb pork

0.33 lb ground beef

tsp cumin

beer

salt

pepper

Mix the ground pork and ground beef together in a mixing bowl.

Add cumin, salt, pepper, beer. Beat egg in a separate bowl and add to meat.

Thoroughly mix ingredients til they are homogeneous. Let it marinate on counter for 1 hour.

Take your hands and begin rolling meat into sausages, about the length of a hot dog, but wider.

Heat up a skillet on medium heat or fire up the grill. Put the kebapche in.

Cook for about 7 minutes, turning them at least 2 times, to achieve equal browning and to cook the inside.

Serve and enjoy!

I'm back baby! Making an older recipe that is really beginner friendly, and perfect for grilling this hot girl summer. Kebapche are Bulgarian meat kebabs, similar to cevapi you can find in the Balkan countries. Serve with grilled onions and french fries. Melt a slice of cheese on the fries if you really want to party.

Full recipe here: https://dinnerbydennis.com/kebapche/

How To Make Kebapche (Bulgarian Meat Kebabs)

Kebapi, which are sometimes referred to as kebabs, are juicy sausage-like bites of grilled beef, pork, and lamb!

Macedonian Kebapi

beef

pork

yellow onion, (grated)

garlic cloves, (minced)

parsley, (finely chopped)

paprika

cayenne pepper

red pepper flakes

black pepper, (to taste)

baking soda

wooden skewers

onion, (finely chopped, for serving (optional))

red pepper flakes + paprika, (for serving, optional)

yogurt

extra virgin olive oil

garlic cloves, (finely minced)

lemon juice

salt, (to taste)

In a large mixing bowl combine the beef, pork and lamb; mix the meat with your hands until well incorporated.

Add onion, garlic, parsley, paprika, cayenne pepper, red pepper flakes, salt, black pepper, and baking soda; stir in water and, using your hands, mix it all until combined.

Refrigerate for 1 to 4 hours. When ready, pull out the meat from the fridge and roll the ground meat mixture into the shape of sausages, about 6-inches long and 1-1/2 -inch in diameter. Each should weigh about 1.5 to 1.7 ounces.

Preheat grill to medium-high.

Grill kebapi for about 10 to 12 minutes, turning them to brown and cook all around. Cooking time will depend on the thickness of the kebapi. They are done when internal temperature registers at 165˚F.

Remove kebapi from grill and pierce the wooden skewers through the kebapi. (This is optional, you can also just serve them as-is on a serving platter.)

Transfer kebapi to a platter.

Combine a tablespoon of paprika with a tablespoon of red pepper flakes in a small plate.

Serve kebapi with the paprika mixture and a side of chopped onions. Alternatively, serve the kebapi with the yogurt sauce.

For the Kebapi

While the kebapi are grilling, prepare the yogurt sauce by combining all of the ingredients in one bowl; whisk until thoroughly incorporated. Taste for salt and adjust accordingly.

For the Yogurt Sauce

The national dish of Serbia, you can grind your own meat or buy it all ready ground, to save time.

Serbian Ćevapi u lepinja sa kajmakom (Kebabs in flat bread with Kaymak)

lb beef

½ lb lamb

white onion (sliced very thin)

black pepper

Salt

parsley (for garnish)

red pepper

Bread flour

dry active yeast

sugar

cooking oil

Cut the meat into 1” cubes to go through your meat grinder. Grind all the meat together and run through your grinder twice.

Add salt and pepper to the meat mixture and mix thoroughly

Form the meat into small size sausages a little bigger than your thumb and about 3 inches long. (you can do this preparation ahead of time and have them rest in the refrigerator, overnight is okay as long as they are covered.)

Grill the kebabs over hardwood coals on a BBQ for the best flavor.  You can use a small amount of cooking oil to baste the kebabs and keep them from sticking to your grill.

When the kebabs are almost finished cooking, warm the flat bread on the grill.

Take off the flat bread Lipinja, smear with the Kaymak, put several kebabs on the bread and top with onions, crushed red peppers and parsley.

Instructions for the Lepinja (Serbian Flat Bread)

Pour the flour into a large bowl making a dent in the middle. Put the Yeast and sugar and salt in the dent.

Add the warm water and knead it to make a soft dough.  Mix 5- 10 minutes until you see airy bubbles.

Once you are happy with the dough, pour 1-2 teaspoons of cooking oil around the edges of the dough, making sure the oil surrounds the dough in the bowl.

Cover the bowl with plastic wrap and leave it until the dough rises.

When the dough rises, slowly turn it over and let it rise again, repeat this process two more times.

After the last rise, take the dough out of the bowl and place on a floured surface, divide into four equal balls.

Put floured parchment paper on a baking tray

Place each floured ball onto the tray

Let rest for 10 minutes then shape each lepinja by spreading out the dough into a circle and poke with a fork many times.

Baste the top of each lapinja with the egg yolk.

Put the baking tray into the oven at 440 degrees , they should take about 15-20 minutes to until they are golden brown.

Put into a kitchen towel to keep soft when finished.

NOTE: If you need to make some Kaymak

Kaymak is a creamy dairy product.  It is made from cow or sheep’s milk.  If you cannot find Kaymak, combine 1 part sour cream, with 1 part softened cream cheese, and ½ part feta.  Mash up feta and blend all ingredients until smooth.  Refrigerate for 30 minutes and serve at room temperature.

To make the Serbian Cevapi kebabs

Top 4 cevapi recipes from across the web

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Top Tags

CEVAPI (CEVAPCICI) RECIPE & HISTORY...

Kebapche (Bulgarian Meat Kebabs)

Macedonian Kebapi

Serbian Ćevapi u lepinja sa kajmako...

Top 4 cevapi recipes from across the web

The most viewed cevapi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

CEVAPI (CEVAPCICI) RECIPE & HISTORY...

Kebapche (Bulgarian Meat Kebabs)

Macedonian Kebapi

Serbian Ćevapi u lepinja sa kajmako...

The most viewed cevapi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine