Craving some seriously flavorful Balkan comfort food? Look no further! This article features two must-try ground meat recipes that are staples of Balkan cuisine: Cevapi and Pleskavica. Learn how to make these delicious and authentic Balkan recipes, perfect for grilling, pan-frying, or baking. From the seasoned, oblong Cevapi sausages to the large, juicy Pleskavica patties, get ready to explore the wonderful world of Balkan ground meat delights. You’ll find easy-to-follow instructions and discover the secrets to making perfect Cevapi and Pleskavica every time.
Authentic Serbian Ćevapi Recipe
This recipe guides you through making delicious Serbian Ćevapi at home. With just a few simple ingredients and easy-to-follow steps, you’ll be enjoying this traditional dish in no time.
Ingredients
- 250g Ground beef
- Half an Onion
- 2 tbsp Sour cream
- 2 tbsp Mayonnaise (optional)
- 1 Lepinja (flatbread) or bun
- Salt and Pepper to taste
- 2 tbsp Olive oil
Instructions
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Prepare the pan and onions: Heat the olive oil in a pan over medium heat. While the oil heats, finely chop the onion and season it with a pinch of salt.
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Cook the Ćevapi: Shape the ground beef into small, oblong rolls, resembling sausages. Add them to the heated pan and fry for about 10 minutes, or until they develop a rich brown color. The cooking time may vary depending on your desired level of doneness.
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Assemble your Ćevapi: Spread sour cream onto the lepinja or bun. Add the cooked ćevapi and chopped onions. For extra flavor, add mayonnaise or even a dash of soy sauce, although mayonnaise is the traditional accompaniment.
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Serve and enjoy: Fold the lepinja or bun around the fillings and savor your homemade Serbian Ćevapi!
The Best Ćevapčići (Ćevapi): Mini Bosnian Kebabs
This recipe guides you through making authentic and delicious ćevapčići (ćevapi), flavorful mini kebabs from Bosnia. With detailed instructions and tips, you’ll learn how to create these tender and juicy kebabs, perfect for grilling, frying, or enjoying in lepinja bread. From preparing the meat mixture to serving suggestions, this recipe covers everything you need to know for a truly authentic Balkan culinary experience.
Ingredients
For the Kebabs:
- 500g beef mince (ideally 20% fat or more)
- 50ml sparkling water
- 1 large garlic clove, minced or grated
- 1 level teaspoon salt
- 1/2 teaspoon ground black pepper, or to taste
- 1/2 teaspoon Vegeta, or extra 1/4 teaspoon salt
- 1/2 tablespoon lemon juice
- 1/2 teaspoon bicarbonate of soda
To Serve:
- Cubed onion
- Kajmak (a creamy dairy product)
- Ajvar (Balkan roasted pepper and aubergine relish)
- Lepinja bread (or ciabatta or naan)
- Meat stock (optional, for bread)
Instructions
Preparing the Meat Mixture:
- Boil the garlic in 50ml water until simmering, then cool. Combine the beef mince, salt, and cooled garlic water (strained if preferred) in a mixing bowl. Mix vigorously with your hands for several minutes. The more you mix, the better the texture of the kebabs.
- Cover and refrigerate for at least 12 hours to allow the salt and garlic to tenderize the meat.
- After 12 hours, add black pepper and Vegeta to the meat. Mix thoroughly again with your hands.
- Re-cover and refrigerate for another 12 hours.
- Dissolve the bicarbonate of soda in the lemon juice. Add this mixture and the sparkling water to the meat. Mix thoroughly once more.
- Let the mixture rest for 1 hour.
Shaping the Kebabs:
- By Hand: Break off small pieces of meat and roll them between your palms into thin, even sausages about 6-7cm long.
- Using a Piping Bag (Recommended): Place the meat mixture in a piping bag and pipe out even lengths onto a tray.
- Using a Meat Mincer (Professional Method): If you have one, use a sausage attachment on a meat mincer for the most authentic shaping.
Cooking the Kebabs:
- Grilling/Barbecuing: Oil the grill and cook over high heat, turning frequently for a few minutes until cooked through. Avoid overcooking.
- Frying: Heat cooking oil in a pan over high heat and fry, turning frequently until done.
- (Optional) While the kebabs are partially cooked, brush the insides of lepinja (or alternative bread) with meat stock. Place the open bread on top of the kebabs and continue cooking until the bread is warm and the kebabs are fully cooked. You can also cook cubed onion alongside the bread and kebabs.
Serving:
- Serve the hot ćevapčići in the bread with kajmak, ajvar, and extra onion.
- Freezing: Any leftover raw kebabs freeze well and can be cooked directly from frozen.
History of Cevapi
Cevapi, those small, skinless sausages, hold a rich history deeply intertwined with the Balkan region. Their origins can be traced back to the Ottoman Empire, introduced during their centuries-long reign. The precursor to cevapi was a larger sausage called “ćevapčić,” typically grilled and served in flatbread.
The dish initially took hold in Bosnia and Herzegovina, becoming a street food staple in cities like Sarajevo during the 19th century. Following World War I, cevapi’s popularity spread throughout the former Yugoslavia, adapting to local preferences and ingredients along the way. This contributed to the regional variations we see today, differing in size, spice blends, and serving styles.
Although specific recipes differ, the strong influence of Ottoman culinary traditions remains a common thread. The emphasis on grilled meat and simple, flavorful seasonings speaks to this legacy. Cevapi continue to be a beloved dish across the Balkans, enjoyed as a quick meal, a celebratory dish, or a comforting taste of home.
Nutritional Content and Benefits of Cevapi
Cevapi, while undeniably delicious, is a dish primarily comprised of ground meat, typically a mixture of beef, lamb, and/or pork. This means it’s a good source of protein, essential for building and repairing tissues. It also provides iron, crucial for oxygen transport, and vitamin B12, which supports nerve function and red blood cell production.
The nutritional content can vary depending on the specific meat blend used and the portion size. Fat content can be relatively high, stemming from the meat itself and sometimes the addition of fat to the mixture. Therefore, it’s best enjoyed in moderation as part of a balanced diet.
While cevapi doesn’t offer a wealth of vitamins and minerals like some vegetable-rich dishes, its protein content can be beneficial for muscle growth and satiety. Enjoying it with a side of raw onions and lepinja (flatbread) can add small amounts of fiber and other nutrients. Keep in mind that accompaniments like kajmak (a creamy dairy product) can further increase the fat and calorie content.
Tips for Choosing Quality Ground Meat
Choosing the right ground meat is crucial for delicious Ćevapi and Pljeskavica. Look for meat with a fresh, vibrant color. For Ćevapi, a blend of beef and lamb is traditional, while Pljeskavica typically uses a combination of beef, pork, and sometimes lamb. Avoid meat that looks grayish or dull.
The fat content is also important. A slightly higher fat content (around 20-30%) contributes to juicier and more flavorful results. Ask your butcher for a specific blend, or check the label carefully. Avoid overly lean ground meat, as it can result in dry Ćevapi and Pljeskavica.
If possible, buy ground meat from a trusted butcher who can grind it fresh for you. This allows you to control the cuts of meat used and ensures optimal freshness. When buying pre-packaged ground meat, check the sell-by date and ensure the packaging is intact.
Finally, consider the meat’s texture. It should be slightly coarse, not overly smooth or pasty. A good quality grind will have some texture, which contributes to the final product’s texture.