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Cevapcici 

 Cevapcici

Call them whatever you want: ćevapčići, köfte, cevapi, mici or keftedes: they are always good. And you will find them everywhere, from Turkey to the Balkans.
Of course it changes the spiciness and the meat used, from lamb to beef, not necessarily cuts of first choice, as long as it is good: basically it will be minced and a little fat is fine!

And what will they ever be? Simply some fantastic meatballs cooked on the grill.

The shape can vary, from oval to sausage; how can the seasoning vary, from ajvar to tzatziki. And also the way to present them: in a pita bread together with fresh vegetables; or on the plate with many, many fries.
As far as I'm concerned I can't miss it, in case you make a barbecue for your friends. For meat, in general, I rely on the offer of the day at the butcher's.
Unless someone has preventions for certain types of meat.

For those presented in the photo it was used a mixed grinder and local beef and pork. Otherwise generally use beef. Of course if there's sheep meat on offer or I chopped at home or I do already chopping the butcher at the time.
The following is my version with the mixture of spices that I prefer: each one then the choice of how to balance or vary them.

Ingredients (for about fifteen of ćevapčići):

Ingredients:

meat

g.

500

cumin

ct.

1

cinnamon

ct.

1.5

p

ct.

2

coriander

ct.

½

medium onion

pc.

1

garlic

cloves

2

mint

leaves

5

salt and pepper

q.s.

bread crumbs

q.s.

oil for the tray

q.s.

oregano (optional)

Ad Lib.

pepper (optional)

Ad Lib.

tomato concentrate (optional)

ct.

1

Preparation:

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Measure and mix the spices according to your taste. Chop them in a mortar or, more simply, put them in the glass of the mixer together with garlic and chopped onion.
To facilitate the work of the mixer, you can already add some breadcrumbs to find more mass for the blades.

Add a portion of the meat and chop it thoroughly. Continuing to turn the mixer, gradually add the rest of the meat to obtain a homogeneous mass.

Form with the hands of the sausages and arrange them gradually on a tray covered with a light veil of oil turning them on all sides: it will prevent them from drying out and will be ready to be passed over the embers (eye to excess oil! ).

Cook them for about ten minutes; the time varies depending on the thickness given to ćevapčići more will be thick but more will cook further from the coals so that the long cooking does not dry them or abbrustolisca too.

They are eaten as soon as they are ready, beautiful warm (but also cold are not bad).
Depending on the area can be presented on the plate, surrounded by a bowl of ajvar, chips, raw onions and other vegetables.

I personally also appreciate them very much presented, as in the following photos, in a warm pita bread together with onions, tomatoes and lots of tzatziki.
A neighbor of mine, however, catches the first two directly from the grill and takes them out in one bite!

ADVICES AND NOTES:

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  • print pdf recipe, text only, to be printed
  • The name probably derives from the Persian ćevapčići kebab. The diminutive has been added cic.
    But in different parts of the Balkans, as in Serbia pe, they are simply called cevapi.
  • See also: Baked meatballs

Your comments are welcome!
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