Whilst moving through the different countries in the Balkan area one thing they all seem to have in common is the love of meat. There are more vegetarian and vegan dishes becoming available but traditional food is stodgy and meat based. Since returning we have discovered a really tasty and easy cevapi recipe to make at home.
Cevapi
A dish that appeared in almost every country in the former Republic of Yugoslavia was Cevapi – skinless Balkan sausages. We first discovered Cevapi, by total accident, whilst exploring the Old Town of Podgorica.
Food in Podgorica
Ambling along the quiet, time worn streets, passing quaint, stone houses, small mosques and a few hens, a stone clock tower stands out. It’s late evening and the spring air is warm and we have been walking for a while. Meters before the clock tower, we are distracted by the smell of smoky, barbecued meat. It seems the culprit is a restaurant called Pod Volat.
Inside is busy and full of chatter so we take a seat and read through the menu’s slightly dubious English translation. After selecting a few dishes at random, including “kebabs with clouded cream”, we sit back and enjoy the atmosphere.
When the kebabs arrived, the waiter told us they were called Cevapi (pronounced che-va-pe). These are grilled, skinless sausages with mixed herbs, a very popular dish in Montenegro. They were hot, sizzling and delicious! The clouded cream remains a mystery but it tasted like a thicker version of sour cream and was delicious with the meat.
Eating Cevapi in Skopje
Our next notable encounter was on the narrow, bustling streets of the Ottoman Bazaar in Skopje. Visiting North Macedonia in the summer requires a lot of stamina as the temperatures often tip 40°C. Having already stopped for iced coffees and several ice creams, it was time for something savory.
Whilst weaving in and out of the winding, cobbled streets a small BBQ joint called Kebapcilnica KOSMOS appears. It’s set up like a fast food place but the meat is prepared at the counter in front of you. Noticing Cevapi on the menu, we order two. It is served in the traditional way with onions and fluffy white bread. The servings are huge (ordering two was a mistake) but the cevapi is delectable and the fight to finish is valiant.
Cevapi Recipe
Fancy trying Balkan sausages at home? Here’s an easy Cevapi recipe to tantalize the taste buds.
You will need:
- 1 kg beef mince
- 4 cloves garlic
- 50 ml water
- 1 tsp sweet paprika
- 1 tsp baking soda
- Then 1 tsp salt
- 1 tsp black pepper
- Finally 1 tbsp. olive oil
How to make Cevapi
You own Cevapi is only about 30 minutes away…
- Take a large mixing bowl and put the mince, garlic, paprika, salt and pepper in. Mix together by hand
- The take a small dish and mix the water and baking soda together. It should dissolve a little.
- Add the two mixtures together and mix well for about 5 minutes.
- Now it’s time to get creative! Have a large plate ready. Take a small handful of the mixture and make it into a ball firstly then into a small sausage shape of about 15cm. Pat each end to flatten and place it on the plate.
- Use a frying pan on medium heat and drizzle in the olive oil. Cook the sausages in batches so the pan is not too full. Cook for a few minutes each side, until they’re browned. (Always check they’re cooked before serving).
- Once cooked, serve hot with fresh lapinja bread (pita or focaccia will also work) and chopped raw onion.
What next?
Inspired by Balkan food and drink? Take a look at our other posts HERE and try a few of the delicious recipes.
Maybe you’re thinking of a trip to the Balkans to try the real thing? Check out our Balkan FAQs page for loads of information on the area.
Have you tried this recipe at home or in the Balkans? Let us know by dropping a comment in the box. We would love to hear from you!