Best Cevapi Bosnia Herzegovina Recipes

CEVAPI (BOSNIA HERZEGOVINA)

Cevapi (Bosnia Herzegovina) image

This recipe was featured on week 33 of my food blog, "Travel by Stove." I am attempting to cook on meal from every nation on Earth, and Bosnia Herzegovina is my 33rd stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. These mini sausages are often sold as fast food by street vendors, and are served in pita bread with onions.

Provided by GiddyUpGo

Categories Meatballs

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon lard or 1 tablespoon butter
1/2 yellow onion, finely chopped
1 garlic clove, finely chopped
1 lb lean lamb
1 lb lean beef
1 egg white, lightly beaten
1 tablespoon sweet paprika
2 tablespoons onions, finely chopped
6 -8 pita breads

Steps:

Melt the lard or butter over medium heat. Add the onions and saute until translucent. During the last three minutes or so, add the garlic and keep stirring to prevent burning. Remove the onions and let cool.
Mix the ground lamb with the ground beef. Add the onion/garlic mixture, egg white and paprika and mix well.
Shape the meat into unappetizing looking little cylinders, which are the traditional shape. Cover with plastic wrap and refrigerate for at least one hour.
Pan fry the cevapi in a little olive oil until nicely browned.
To serve, cut the pita breads in half and make a pocket in each one. Stuff a few finely chopped onions inside the pita, then add the cevapi and top with a few more of the onions.

Nutrition Facts : Calories 442.8, Fat 16.4, SaturatedFat 6.8, Cholesterol 103.5, Sodium 450.2, Carbohydrate 35.4, Fiber 1.9, Sugar 1.5, Protein 36.8

SARAJEVO CEVAPI (SERBIAN SAUSAGES)

Sarajevo Cevapi (Serbian Sausages) image

This is a traditional recipe from Bascarsija, the old bazaar in Sarajevo. Cevapi (pronounced CHAE-vap or CHAE-vap-ee) are easy to make. These homemade sausages are found in most Balkans countries. Traditional cevapi (or cevapcici) from Sarajevo are made exclusively from either beef or lamb taken from 3 different part of the animals. Cevapi is considered a national dish of Bosnia and Herzegovina but is also common in Serbia, Croatia, Montenegro, North Macedonia, Kosovo, and Slovenia.

Provided by Gorry

Categories Homemade Sausage

Time P1DT40m

Yield 20

Number Of Ingredients 6

Ingredients

1 (4 pound) beef brisket
1 (4 pound) boneless beef chuck roast
2 pounds beef short ribs
⅓ cup iodized salt
4 teaspoons garlic powder
2 ½ teaspoons finely ground black pepper

Steps:

Cut the three different beef types into 1-inch pieces and place into a large bowl. Add salt, garlic powder, and pepper and mix until well combined. Cover and refrigerate for 24 hours.
Insert a medium-coarse grinder plate in your meat grinder. Pass meat mixture 2 times through the meat grinder.
Shape meat mixture into sausages the size and shape of a fat finger, roughly 3 inches long and 3/4 inch in diameter.
Preheat an outdoor charcoal grill for medium-high heat and lightly oil the grate.
Grill cevapi until cooked through, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

Nutrition Facts : Calories 384 calories, Carbohydrate 0.6 g, Cholesterol 97.2 mg, Fat 30.8 g, Fiber 0.1 g, Protein 24.4 g, SaturatedFat 12.4 g, Sodium 1617 mg, Sugar 0.1 g