From Wikipedia, the free encyclopedia.
ćevapčići (ћевапчићи) or ćevapi (ћевапи) are a Balkan food made of minced meat, variously spiced, typical of the cuisine of the countries of the Balkan Peninsula. They are also widely spread in North-Eastern Italy (in the provinces of Trieste, Gorizia, Udine), Austria, and other territories bordering with former Yugoslavia. They are also widely spread in Romania under the name mici.
How to make ćevapčići
They appear as cylindrical patties with a diameter of a couple of centimeters and a length of 7/8 centimeters. More rounded versions are also standard, usually made of finely minced beef and lamb, seasoned with salt, spices, and herbs, and cooked on the barbecue, grill, or skillet. Their filling is traditionally onion (typically white) cut into cubes or rings, ajvar, a spicy sauce made of ground red peppers and spices, or kajmak, a creamy dairy product typical of the Balkans.
A variation sees them coated in flour and browned in a pan. It is possible to have them with a cheese ball, served on a plate or inside a loaf of bread on request.
In Bosnia and Herzegovina, typical Sarajevo’s ćevapčići are traditional street food served in unique bread shapes called somun.
Usually, a second course or even a main course can also be served as appetizers, obviously in smaller proportions.
The name derives from the Persian word kebab, together with the diminutive of Slavic languages -čići (in Croatian, Bosnian: ćevapčići/ćevapi; in Slovenian: čevapčiči/čevapi). In some areas, such as Serbia, they are also called only “ćevapi,” without the diminutive with which they are better known abroad and, in particular, in Italy. In Macedonia, they are also called “kebapi,” a denomination closer to the original one.
The origins of ćevapčići
According to Branislav Nušić, ćevapčići were served for the first time in Belgrade around 1860 in the tavern “Da Tanasko Rajić” near the Great Market (today’s Students’ Square). According to Nušić, the tavern owner, Živko (who is supposed to have originated from the Leskovac region), had become so rich that with the profits, he was able to build a church in his home region.
Regional Recipe from Friuli Venezia Giulia (Trieste)