Citizens, this “sausage” is actually closer to an American hamburger in many ways (despite being sausage-shaped) since it lacks a casing and is made from chopped meat. It is however spiced similar to a sausage and is exceptionally flavorful! Ćevapi or ćevapčići (formal diminutive) are found traditionally throughout the countries of southeastern Europe (the Balkans).
Ćevapi are considered a national dish in Bosnia and Herzegovina and Serbia and are also common in Croatia, Montenegro, Slovenia, as well as in Albania, the Republic of Macedonia, Bulgaria and Romania.
Ćevapi has its origins in the Balkans during the Ottoman period, and represents a regional speciality similar to the kofte kebab.
They are usually served as 5–10 pieces on a plate or in a flatbread (lepinje or somun), often with chopped onions and kajmak, a creamy dairy product similar to clotted cream that is made from the milk of water buffalos, cows, sheep, or goats in the Balkans.
Bosnian ćevapi are made from two types of minced beef meat, hand mixed and formed with a funnel, while formed ćevapi are grilled. Serb ćevapčići are made of either beef, lamb or pork or mixed. Macedonian, Croatian, Bulgarian and Romanian varieties are often made of both pork and beef.
Ćevapi are frequently served with Lepinje, also known as somun, a triple-raised flatbread that is a popular street food in the Balkans. It is baked initially at high temperatures to achieve a hollow, puffy shape like Middle Eastern pita.
Add in some chopped fresh onion and the unique TFD touch of fresh herbs and you have one hell of a delicious Ćevapi sandwich, Citizens! 🙂 I’d personally enjoy this with some Serbian Lamingtons for desert.
Battle on – The Generalissimo
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