Cevapi
Small, finger-shaped grilled sausages of minced beef and lamb served in warm flatbread (somun or lepinja) with chopped raw onion, kajmak and ajvar. Smoky, juicy and simple.
Cevapi s kajmakom: Christian Paul from Vancouver, Canada, CC BY-SA 2.0 (Wikimedia Commons)
Where it comes from
Cevapi are enjoyed across the Balkans, from Bosnia and Herzegovina to Serbia, Croatia and beyond, and are a favorite of grill houses and street stalls. Each region has its own small variations in the meat blend and the way they are served.
Explore the cuisine of Bosnia and Herzegovina, Serbia.
Make Cevapi at home
Ingredients
- 1 lb (450 g) ground beef
- 1/2 lb (225 g) ground lamb
- 3 garlic cloves, finely minced
- 1 tsp baking soda
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/4 cup (60 ml) cold sparkling water or stock
- 4 flatbreads or pita
- 1 onion, finely chopped
- Kajmak or sour cream and ajvar to serve
How it's made
- Mix the meats with garlic, baking soda, salt, pepper and paprika.
- Knead in the cold water until the mixture is sticky and smooth, about 5 minutes.
- Cover and refrigerate at least 4 hours or overnight.
- With wet hands, shape into fingers about 3 inches long and 3/4 inch thick.
- Grill over medium-high heat, turning, for 8 to 10 minutes until browned and cooked through.
- Warm the flatbreads on the grill and stuff with cevapi, onion, kajmak and ajvar.
Variations
- Banja Luka cevapi, thicker and cooked in a pan.
- Leskovac-style grilled meat patties.
- Sarajevo cevapi, served in somun with kajmak.
Cook’s tip: Resting the mixture overnight gives the best flavor and keeps the sausages together.
Also on the menu in
Related dishes
Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.
- Cevapi s kajmakom: Christian Paul from Vancouver, Canada, CC BY-SA 2.0 (Wikimedia Commons)