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Make the dough: In a large bowl, mix the minced meat with the garlic, spices, salt and parsley. Add the sparkling water for a softer consistency and mix well until the mixture is smooth.
Form the cevapcici: With slightly damp hands, create small sausages about 7-10 cm long and 2 cm thick. Place them on a tray covered with baking paper.
Rest: Let the cevapcici rest in the refrigerator for at least 30 minutes, so the flavors can meld.
Cook: Heat a grill, nonstick skillet, or barbecue and cook the cevapcici for 4-5 minutes per side, until golden brown and cooked through.
Serving and Storing Tips
Serve the cevapcici hot with a generous helping of ajvar (pepper and eggplant dip), chopped fresh onions, and warm pita bread or somun.
Serve with a fresh salad or roasted potatoes for a complete meal.
You can store raw cevapcici in the refrigerator for up to 24 hours, or freeze them for later. Once cooked, they keep well in an airtight container in the refrigerator for 2-3 days.
Variations
Vegetarian version: Try swapping out the meat for a mix of chopped lentils and tofu, seasoning with the same spices.
Spicy version: Add chili powder or cayenne pepper for a more intense kick.
Custom spices: Experiment with coriander or oregano to vary the flavor profile.
FAQ
1. Can I use just beef?
Yes, but adding pork or lamb adds a little tenderness and flavor to the dish.
2. Can I bake cevapcici?
Absolutely! Bake in a preheated oven at 200°C for about 15-20 minutes, flipping halfway through.
3. What is ajvar?
Ajvar is a Balkan sauce made from grilled red peppers and eggplant that goes well with cevapcici.
4. How do I prevent cevapcici from drying out while cooking?
Make sure not to overcook them and, if necessary, brush with a little oil during cooking.
Prepare cevapcici in your kitchen and let yourself be transported by the authentic flavors of the Balkans!
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