Ćevapi
Grilled minced meat dish, a type of skinless sausage, found traditionally in the countries of southeastern Europe.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Zeko's Grill
Ćevapi's origins are rooted in the Ottoman Empire's influence in the Balkans. The concept of grilling minced meat, similar to kebab, was introduced and adapted by the local populations. Over time, each region developed its unique variations in meat blends, spices, and serving styles.
Ćevapi is more than just food; it's a symbol of Balkan identity, tradition, and hospitality. It's a staple in social gatherings, celebrations, and everyday meals, often shared amongst family and friends.
Social Gathering Staple
Ćevapi is frequently served at social events like birthdays, weddings, and family reunions. It's considered a dish that brings people together.
Regional Variations
Each region in the Balkans boasts its unique ćevapi recipe and serving style. For example, Sarajevo-style ćevapi are known for their size and juiciness, while Banja Luka-style ćevapi are traditionally served in pairs.
National Dish
In many Balkan countries, particularly Bosnia and Herzegovina, Ćevapi is considered a national dish and a point of culinary pride.
Ćevapi offers a savory and meaty flavor profile, enhanced by subtle spices and a smoky char from grilling. The texture is juicy and slightly coarse, offering a satisfying bite.
The primary flavor is derived from the blend of minced meats, typically beef and lamb, though pork is sometimes used in regions without Muslim influence. Garlic, onion, black pepper, and sometimes paprika are common spices used to season the meat. The grilling process imparts a smoky flavor, while the natural fats in the meat contribute to the overall richness and juiciness. Accompaniments like ajvar, kajmak, and onions further enhance the overall taste experience.
Meat Blend Matters
Experiment with different ratios of beef, lamb, and veal to find your preferred flavor profile. A good balance of lean meat and fat is crucial for juiciness.
Rest the Meat
After mixing the meat with spices, allow it to rest in the refrigerator for at least a few hours, or preferably overnight, to allow the flavors to meld and develop.
Grilling Technique
Grill the ćevapi over medium-high heat, turning frequently to ensure even cooking. Avoid overcrowding the grill to maintain proper heat circulation. A slight char is desirable for flavor.
Authentic Accompaniments
Serve ćevapi with traditional Balkan accompaniments such as lepinja (flatbread), ajvar (roasted red pepper spread), kajmak (clotted cream), chopped onions, and sour cream for an authentic experience.
Explore additional Grilled dishes and restaurants
Explore GrilledDiscover top dining spots and culinary experiences in Namur.
Explore NamurLearn more about the food culture, restaurant scene, and culinary heritage of Belgium.
Explore Belgium