Cevapcici

Čevapčići

(Serbian and Croatian Skinless Sausage)

Čevapčići is a Balkan specialty and not part of the traditional Istrian cuisine. It is popular in Croatia and other countries of southeastern Europe.

The word čevapčići comes from the Arabic kebab, sometimes with the South Slavic diminutive ending -čići. Čevapčići, or Ćevapi in some regions.

Of Turkish origin, the dish found its way into Eastern Europe via the Ottoman Empire, which picked them up from Arabic cultures around Persia. It is the national dish of Bosnia, and was introduced to the cuisine of Istria after World War II by the incoming Yugoslav settlers (Bosnians, Serbians, etc.) with whom the Tito regime repopulated Istria. Today, it is also popular in Trieste and Gorizia and has become the European equivalent of the American "hotdog".

The true čevapčići dish consists of grilled minced meat, casingless sausages that are made up of three meats plus lard which serves as a binder in place of eggs. Originally, they were skewered and grilled over an open fire. Nowadays, most cooks grill, broil or pan fry them. Some cooks skewer them, but others just roll them into cylinders. This dish may be served on a plate or in a flatbread (lepinja or somun), often with chopped onions, sour cream, kajmak, ajvar, cottage cheese, and other condiments.

Articles:

Recipes:

Cevapcici - ricetta originale

Ingredienti (per 4 persone):

  • 200 gr. di polpa di manzo, macinata
  • 200 gr. di polpa di agnello o di castrato, macinata
  • 200 gr. di polpa di maiale, macinata
  • 100 gr. di lardo ben battuto
  • una cipolla tritatissima (non assieme al lardo)
  • un bicchiere di vino bianco (facoltativo)
  • sale
  • pepe più che abbondante

Amalgamate bene tutti gli ingredienti in una terrina operando con le mani. Ricavatene cilindretti del diametro di un dito, che taglierete a pezzi lunghi circa sette centimetri (la cottura li ridurrà a cinque). Appoggiate i cepavcici così ottenuti sulla griglia già calda (ci vorrebbe la carbonella, ma anche la griglia o la piastra elettri che vanno bene), lasciandoveli sinchè siano diventati molto scuri e abbiano rilasciato quasi tutto il loro grasso.  Sarà necessario rigirarli di tanto in tanto. Serviteli con abbondante cipolla cruda affettata non troppo sottilimente e/o con salsa Ajvar  (peperone rosso crudo, macinato e mescolato ad aglio tritato, olio, poco aceto).

NB) -  La variante che ho trovato in un messaggio (carne di cavallo, cumino in polvere e aglio) conduce a risultati che un serbo, un croato, uno sloveno, un triestino o un goriziano non esiterebbero a definire "sconvolgenti".

Tratto da:

  • http://www.interim.it/~negro/ricette/dati/55021.html

Cevapcici istriani di Anna Amalia

Ingredienti:

  • 250 g. carne di maiale tritata
  • 250 g. carne di manzo tritata
  • 100 g. carne di agnello tritata
  • aglio tritato sottilissimo
  • latte
  • sale, pepe

Amalgamate la carne tritata con mezzo bicchiere di latte e lavoratela a lungo finché non sarà tutto assorbito. Aggiungete il sale il pepe, l’aglio e a piacere un po’ di paprika . Fate riposare l’impasto coperto per circa un’ora, perché abbia il tempo di insaporirsi.

Formate delle polpette con le mani unte in un poco d’olio, quindi arrostite le polpette così ottenute sulla brace, tenendo la griglia alquanto distante dal fuoco.

Tratto da:

  • http://www.coquinaria.it/archivio/cucina/ricette/cepavcici_istriani.html

Triestine Cevapcici

"This cevapcici (pronounced 'che-vap-chee-chee') recipe is from my husband's family who live in Trieste, Italy. I've added hot Hungarian paprika and nutmeg to mine, to make them spicier. These are great for summertime BBQ plain or brushed with your favorite BBQ sauce. Great for entertaining, as an appetizer served with tzatziki sauce."

Ingredients:

  • 2 lbs. ground beef (or 1 lb. ground beef and 1 lb. ground veal or lamb)
  • 1 lb. ground pork
  • 1/2 cup chopped fresh parsley
  • 4 garlic cloves, minced
  • 1 medium onion, peeled and grated
  • 1 teaspoon salt
  • 2 teaspoons Vegeta seasoning
  • 1 egg white
  • 1/2 cup red wine
  • olive oil for brushing

If you cannot get Vegeta seasoning, substitute it with an additional teaspoon of salt plus:

  • 2 teaspoons black pepper
  • 1 tablespoon hot paprika (optional)
  • 2 tablespoons sweet paprika
  • 1 teaspoon baking soda
  • 1 pinch freshly grated nutmeg

Place beef, pork, parsley, and garlic in a large mixing bowl. Season with stated or alternate ingredients. Add egg white and red wine; mix thoroughly until well blended. Cover and refrigerate for 30 minutes to allow flavors to blend.

Preheat an outdoor grill for medium-high heat and lightly oil grate.

Roll the meat mixture into sticks about one inch thick by 3 inches long, using less than 1/4 cup of the mixture per stick. Brush the cevapcici lightly with olive oil.

Cook on preheated grill until browned on the outside and no longer pink on the inside, about 12 minutes.

Source:

  • http://allrecipes.com/Recipe/Triestine-Cevapcici/Detail.aspx

Dalmatian Cevapcici

Ingredients:

  • 1 lb. of ground lamb (or pork)
  • 1 lb. of ground beef
  • 1 egg, beaten
  • 1 tbsp. red pepper flakes
  • 1 tbsp. marjoram
  • 1 tsp. salt
  • 1 tsp. paprika
  • 2 cloves of garlic, chopped
  • 1 small bunch of Italian parsley, chopped

Preheat outdoor grill. Combine all ingredients, mixing well. Let stand for 15 minutes.

Form mixture into large, thumb-like shapes (3" long). Place the sausages on the grill, turning after 3-5 minutes (be careful not to burn them).

Serve immediately with yogurt, mustard or ajvar sauces and fresh vegetables. (Serves 4)

Source:

  • http://www.dalmatiankitchen.com/recipes/meat.cfm?recipe=cevapcici

Cevapcici (Yugoslavian sausages)

Ingredients:

Chevapcici
Balkan recipe: Ćevapi - Grilled rolls of minced beef and lamb, served with chopped fresh onion and ''lepinja''
  • 1 lb. ground lamb
  • 1 lb. ground veal
  • 1 lb. ground pork
  • 1 large yellow onion, peeled and grated
  • 3 cloves garlic, peeled and crushed
  • 3 tbsp. hot Hungarian paprika, or sweet paprika and a little cayenne
  • 2 tbsp. freshly ground black pepper
  • Salt to taste
  • Pinch of freshly grated nutmeg
  • Olive oil for basting

Mix all the ingredients, except the oil, thoroughly and roll the mixture into little “cigars” about 1 inch by 3 inches. Rub lightly with olive oil and grill or broil until done. These are great on the barbecue. Serve with yoghurt sauce (recipe follows).

Yoghurt Sauce
  • 1 pint yoghurt
  • 1/2 cucumber, peeled, grated and drained 1 hour
  • 2 cloves garlic, peeled and crushed
  • Juice of 1/2 lemon
  • Salt and ground white pepper to taste
  • Pinch of cayenne pepper
  • Mix all the ingredients together and serve with Cevapcici as a dip.

Source:

  • The Frugal Gourmet On Our Immigrant Ancestors - http://www.recipesource.com/main-dishes/meat/sausages/00/rec0057.html

Cevapcici (Italiano)

(dosi per quattro persone circa)

Ingredienti:

  • 300 g. di carne di manzo tritata
  • 300 g. di carne di maiale tritata
  • 2 cipolle
  • olio sale e pepe

Tritate la cipolla, aggiungete la carne con una presina di pepe e sale, mescolate gli ingredienti e mettete il composto nel frullatore fino a che non diventa una purea. Con le mani bagnate preparate delle polpettine allungate, di circa 8 cm. Scaldate una piastra e quando sarà bollente mettetevi a cuocere le polpette che avrete unto di olio; le polpette devono essere quasi bruciate sull'esterno.

Servire con contorno di cipolle tritate fini e/o salsa di peperoni.

In alcune altre varianti si usa anche carne di somaro, cumino in polvere aglio.

Personalmente trovo i cevapcici estremamente gradevoli e facili da fare. Consiglio a tutti in area di provarli almeno una volta.

Tratto da:

  • http://www.interim.it/~negro/ricette/dati/55021.html

Cevapcici (English)

Ingredients:

  • one pound ground beef (or 4/5 ground beef and 1/5 ground pork)
  • 3-4 garlic cloves
  • salt, pepper
  • onions
Total time (prep and cooking): 1 hour 30 minutes
Cevapcici 0 1. Add ground meat, salt, pepper and pressed garlic. Knead with hands until well mixed.
2. Shape cevapcici as 'fingers', that is roll the mixture into small cylinders about 2 inches (5cm) long. Leave sitting in a cold place for at least a few hours. Cevapcici 1
Cevapcici 2 3. Grill until done.
4. Serve with bread, sliced onion or spring onions. Also cottage cheese or a vegetable spread like ajvar is excellent. Cevapcici 3
Source:
  • http://www.zecook.com/recipeDetails.php?id=980

Cevapcici (Hrvatski)

Sastojci:

  • 1/2 kg mljevene govedine (ili 40 dag mljevene govedine i 10 dag mljevene svinjetine/janjetine)
  • sol
  • papar
  • drobljeni cesnjak

Uzmite mljeveno meso, dodajte sol, papar i drobljeni cesnjak. Umijesite rukama i ostavite stajati na hladnom mjestu barem nekoliko sati. Oblikujte cevapcice kao 'prste', tj. namotajte smjesu u male cilindre od oko 5cm. Pecite na zaru. Posluzite s narezanim lukom, mladim lukom i svjezim sirom.

Izvor:
  • http://www.zecook.com/recipeDetails.php?id=1808

Cevapcici di Rossanina

Ingredienti:

  • 500 g. collo di manzo tritato
  • una cipolla rossa
  • olio
  • sale, pepe e paprika

Tritate finemente la carne e mescolatevi un pizzico di sale, abbondante paprika e pepe. Manipolatela a lungo aggiungendovi un cucchiaio di olio, ponetela in frigo per un paio d'ore.

Ricavate delle polpette allungate (simili a crocchette) e cuocetele su una griglia calda. Serviteli caldi, accompagnati dalla cipolla cruda affettata molto finemente.

Tratto da:

  • http://www.coquinaria.it/archivio/cucina/ricette/cepavcici_2_di_rossanina.html

Cevapcici (Deutsche)

Ingredienten

  • 500 gram lamsgehakt
  • 500 gram rundergehakt
  • 1 geklopt ei
  • 5-6 druppels tabasco
  • 1 tl oregano
  • 1 tl zout
  • 1 tl paprika
  • 1 grote teen knoflook, fijngehakt
  • 3-4 el bouillon
Bereiding

Meng alle ingredienten. Vorm hiervan worstjes van een vinger dik en een vinger lang. Laat die in de koelkast opstijven. Je kunt ze dan invriezen of grillen.

Het lekkerst op de bbq natuurlijk maar ook in een grillpan erg smakelijk. Serveren met rauwe uiringen en ajvar (een joegoslavisch mengsel van paprika, ui, tomaat enzo. erg lekker) eventueel op een broodje maar ook lekker als hapje bij een feestje.

Source:

  • http://www.tastyweb.nl/recept/cevapcici

Ćevapi

Ingredients:

  • 350 g. Premium Grade Minced Beef
  • 150 g. minced lamb
  • 2 garlic cloves, minced
  • 50 g. onion, minced
  • 40 ml. natural mineral water
  • 20 ml. oil
  • hot chili to taste (optional)
  • pepper to taste
  • vegata or salt to taste
Method:

Combine well all ingredients for Ćevapi. Refrigerate mixture over night.

Wet hands with water and shape the mixture into uniform rolls. Cook the Ćevapi on a hot lightly oiled barbecue grill or frypan for 6-10 minutes, turning frequently.

Ćevapi can be served on its own or between slices of lepinja.

Source:

  • http://www.ezycook.com/europe_favorite.html

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Created:  Saturday, December 27, 2008; Last Updated: Monday, December 05, 2022
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