sonakshisinha.net – Ćevapi (pronounced cheh-va-pee) is a popular grilled dish originating from the Balkan region, particularly in countries like Bosnia and Herzegovina, Serbia, Croatia, and Montenegro. It consists of grilled skinless sausages made of minced meat, typically a mix of beef and pork, though lamb and veal are sometimes added.
The Art of Ćevap Making
The key to a perfect ćevap lies in the quality of the meat, the precise blend of spices, and the grilling technique. The meat is minced finely and seasoned with a blend of spices that may include salt, black pepper, garlic, and other secret ingredients. The mixture is then formed into long, thin sausages and grilled over hot coals or on a grill.
How to Serve Ćevapi
Ćevapi are traditionally served with:
- Somun: A type of flatbread, similar to pita bread, used to wrap the ćevapi.
- Kajmak: A creamy, spreadable cheese, often compared to clotted cream.
- Ajvar: A red pepper and eggplant spread, adding a touch of spice.
- Ketchup and Mayonnaise: While not traditional, these condiments are often offered as a modern addition.
A Cultural Experience
Ćevapi is more than just a dish; it’s a cultural experience. It’s often enjoyed in outdoor grills, known as ćevabdžinica, where the aroma of grilled meat fills the air. The social aspect of sharing ćevapi with friends and family adds to the overall experience.