Cevapcici

The ćevapčići are a very popular dish in the Balkans and consist of small ground meat patties shaped into little cylinders. Even though they are not an Italian dish, I can suggest how to prepare them and, of course, give them an Italian touch if you wish.

Ingredients

• 500 g of ground meat (a mix of beef and pork is ideal)
• 1 clove of garlic
• 1 small onion
• 1 teaspoon of baking soda (optional, but it helps make the ćevapčići softer)
• 1 teaspoon of sweet paprika
• Salt and pepper to taste
• Freshly chopped parsley (for an Italian touch)
• Olive oil for cooking

Preparation

1. In a large bowl, combine the ground meat with finely chopped garlic and grated or very finely chopped onion.
2. Add the paprika, baking soda, salt, and pepper. If you want an Italian touch, you can also add some chopped parsley.
3. Mix all the ingredients until they are well combined. Let the mixture rest in the refrigerator for a few hours (better if overnight) to allow the flavors to blend.
4. After the resting time, take portions of the meat and shape them with wet hands into small cylinders, about 5 cm long and 1 cm thick.
5. Heat some olive oil in a pan and cook the ćevapčići over medium heat for about 10 minutes, turning them frequently until they are golden brown and cooked through.
6. Serve them hot with pita bread or fresh bread, along with side dishes such as thinly sliced raw onions, kajmak (a type of cheese cream), or ajvar (a pepper sauce).

Did you know?

In Italian cuisine, we can find similar dishes like meatballs or Abruzzo’s arrosticini, but the ćevapčići are unique for their shape and the mix of spices that characterize them. In Italy, you could serve them with a spicy tomato sauce to give an additional Mediterranean twist.