You're going to love this Balkan-inspired Cevapi recipe with sausages, ajvar sauce, onions and a warm pita. It's easy to make and loaded with flavor.
Cevapi is a plate of Balkan deliciousness that stole my heart.
Cevapi is a plate of Balkan deliciousness that stole my heart.In case you're unfamiliar, Cevapi (or Cevapcici) are Balkan-style Sausages that are hand-rolled (without casings) and served with onion, flatbread and sauces. They’re the national dish of Bosnia, (their origin dates all the way back to Ottaman rule in 15th century!) and very popular all over Eastern Europe and the Balkans. We have fallen in love with them while living in Europe!
Cevapi are made slightly differently depending on the country, and people get passionate about the right way to make and serve them (this Key and Peele sketch about Cevapi, is hilarious). For example, adding baking soda to the meat mixture is popular in Slovenia (to add tenderness; I like this version best), but they don’t do this everywhere. I can't say this recipe is 100% authentic, but I've tailored it to use similar tasting ingredients you can easily find in the western side of the world.
How to make Cevapi (an overview):
Prep Sausage Meat: Combine ground meat, salt, pepper, garlic, paprika, onion, water, and baking soda in a bowl and mix until combined. Refrigerate for 2 hours or overnight.
Form and Cook Sausages: Scoop meat mixture into 2-tablespoons size balls and roll into sausages. Cook over medium-high heat until browned on all sides.
Make Ajvar Sauce: Roast bell peppers and eggplant on a baking sheet until the skin is charred and veggies are tender. Blend with garlic, olive oil, vinegar, paprika, salt, and a pinch of sugar. Cook in a saucepan until thickened.
Serve: Bosnian ćevapi is traditionally served with somun (flatbread), raw onion, ajvar (roasted red pepper sauce) and kajmak (a clotted cream spread). You can serve the sausages on a plate with these items (I use pita and Greek yogurt in place of somun and kajmak), or with everything stuffed inside the pita.
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Recipe
Cevapi
Ingredients
Sausages:
- 1.5 lbs ground beef (680g)
- ½ lb ground lamb , (or ground pork) (225g)
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 4 cloves garlic , minced
- 2 teaspoons smoked paprika
- 1 medium yellow onion , grated
- 3 Tablespoons sparkling water
- 1 teaspoon baking soda
Ajvar Sauce:
- 2 lbs red bell peppers , (about 4 large peppers) (900g)
- 1 lb eggplant , (about 1 medium) (459g)
- 3 cloves garlic , minced
- 5 Tablespoons olive oil , divided
- 1 Tablespoon white vinegar
- ½ teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- Pinch granulated sugar
For Serving:
- 6 Pita bread , (or make Somun which is the authentic way)
- 1 cup chopped sweet onion (142g), or use pickled red onions
- 1 cup kajmak* , clotted cream, or use plain Greek Yogurt as substitute if necessary* (227g)
Instructions
- Prep sausage meat: Add ground meat, salt, pepper, garlic, paprika, onion, water, and baking soda to a mixing bowl. Use your hands or a meat chopper to mix until combined. Cover and refrigerate for at least 2 hours, or overnight. (essential for the right texture and flavor).1.5 lbs ground beef, ½ lb ground lamb, 1 teaspoon salt, 1 teaspoon freshly ground black pepper, 4 cloves garlic, 2 teaspoons smoked paprika, 1 medium yellow onion, 3 Tablespoons sparkling water, 1 teaspoon baking soda
Make Ajvar Sauce:
- Roast peppers and eggplant: Preheat oven to 400°F (205°C). Cut bell peppers in half and remove seeds and stem. Press flat and place a greased baking sheet. Cut stem from eggplant and cut eggplant in half, lengthwise. Remove some of the center flesh/meat from the eggplant and press, flat side down, onto baking sheet. Roast for 30-40 minutes, or until skins are charred and veggies are tender.2 lbs red bell peppers, 1 lb eggplant
- Remove skins, and blend: Cover pan with foil and rest for about 15-20 minutes. Carefully peel the skin from the peppers and eggplant and place flesh into a blender. Add minced garlic, 3 tablespoons olive oil, vinegar, paprika, salt, and a pinch of sugar then blend until smooth.3 cloves garlic, 5 Tablespoons olive oil, 1 Tablespoon white vinegar, ½ teaspoon smoked paprika, ½ teaspoon kosher salt, Pinch granulated sugar
- Cook sauce: Heat 2 tablespoons olive oil in a saucepan over medium heat and add blended mixture. Cook for about 15 minutes, stirring often, until thickened. Taste and add more salt if needed. Allow to cool. Ajvar sauce can be made 1 week ahead.
Cook Sausages and Serve:
- Form sausages by scooping meat mixture into 2-tablespoons-size balls, then roll each portion into a sausage shape, about ¾-inch wide and 3-4 inches long. (Should make about 30 sausages).
- Cook Sausages: Heat a grill (charcoal grill is most authentic) or cast-iron skillet with a little olive oil, on the stove. Cook over medium-high heat, turning often as they cook, until browned well on all sides, and cooked through (about 7-10 minutes).
- Warm Pitas: Cut pitas in half and place them briefly on hot grill next to sausages, then press them on top of the sausages, to warm and soften them from some of the sausage grease.6 Pita bread, 1 cup chopped sweet onion, 1 cup kajmak*
- Serve: Place warm pita on a plate. Add 5-6 sausages, partially inside the pita, and coming out onto the plate, Add chopped onion on top. Serve ajvar sauce and Greek yogurt on the side.
Notes
Nutrition
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Sooo good!! …and super easy to make. My wife’s parents are from Serbia and they loved it! Said it reminded them of their village.
I’m thrilled to hear everyone gave it a stamp of approval! Thanks Stephen.