Cevapi

In my early 20’s I lived in Slovenia. Since I am a big meat eater, some of my favorite food to go get was Serbian grilled meats. Cevapi (che-va-pee), also known as cevapcici (che-vap-chee-chee), were some of my favorite things to eat. They are like little sausage finger that are full of flavor.

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Since it is warmer out, grilling is some of my favorite things to do on the weekend. I can’t think of anything better to have than some cevapi with some ajvar (Serbian roasted red pepper sauce you can often find in the international aisle at the grocery store), a lovely salad and the joy of eating it outside.

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Cevapi

(Makes about 50 cevapi)

1 lb ground lamb
1 lb ground veal
1 lb ground pork
1 large yellow onion, peeled and grated
3 cloves garlic, peeled and minced fine
3 tablespoons hot Hungarian paprika
2 tablespoons Vegeta (seasoning from Croatia, optional)
2 tablespoons fresh ground black pepper
salt to taste

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Directions:

Mix all the ingredients thoroughly. Roll into finger sized “cigars”. Grill until cooked through.

Serve hot along with ajvar.

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Cevapi
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Ingredients
  1. 1 lb ground lamb
  2. 1 lb ground veal
  3. 1 lb ground pork
  4. 1 large yellow onion, peeled and grated
  5. 3 cloves garlic, peeled and crushed
  6. 3 tablespoons hot Hungarian paprika
  7. 2 tablespoons Vegeta (seasoning from Croatia, optional)
  8. 2 tablespoons fresh ground black pepper
  9. salt to taste
Instructions
  1. Mix all the ingredients thoroughly. Roll into finger sized "cigars". Grill until cooked through.
  2. Serve hot along with ajvar.
Adapted from traditional Serbian recipe
Adapted from traditional Serbian recipe
OINKCOOKING http://www.oinkcooking.com/

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