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 part of 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.
They appear as cylindrical patties with a diameter of a couple of centimeters and a length of 7/8 centimeters, but more rounded versions are also standard. They are usually made of finely minced beef and lamb, seasoned with salt, spices, and herbs. They are served cooked on the barbecue, on the grill, or the griddle. They are usually served with onion (usually 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. On request, it is possible to have them with a cheese ball. They can be served on a plate or inside a loaf of bread.
In Bosnia and Herzegovina, typical Sarajevo’s ćevapčići are traditionally sold as 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.
Regional Recipe from Friuli Venezia Giulia (Trieste)