Ćevapčići, pronounced tchevapchichi, were during the 20th century considered to be main fast food meal throughout the parts of southern (discover) Europe (see map), before large international fast food chains, together with democracy, had entered new markets in 1990s.
Prior to the 20th century and WWI, for centuries Ottoman empire, Turkey (discover), was stretching from the Middle East (map) to, at times, all the way to outskirts of Vienna – Austria (discover), and obviously had left behind cultural, traditional and religious stamp, and of course culinary dishes. For that reason, Ćevapčići are specialty similar to the world over known kebab and as kebab itself ćevapčići are prepared in many different ways that may differ from country to country, region to region, city to city.
Let’s introduce you to a basic meat mix for ćevapčići that, once grilled on a BBQ, will make your family and friends ask for more.
- 1kg (2 lb) of ground beef
- 1 Tablespoon of salt
- 1 teaspoon of ground pepper
- 1 teaspoon of red paprika
- few cloves of chopped garlic
- 1-2 Tablespoons of oil
- (optional) 2 Tablespoons of chopped onions
- (optional) add an egg
- (optional) add ground lamb to the meat mix
- Into a large mixing bowl add the meat and all of the ingredients.
- Mix well all together.
- Make thumb size sausage shaped ćevapčići.
- Place them on a hot surface on your BBQ, flip them when bottom side is done.
Tip: Ćevapčići are traditionally served with chopped onions and white bread in restaurants while on “fast food” stands with type of a tick pita bread. Some may serve them with a vegetable spread called Ajvar, even sour cream or horse radish.
Instead of white bread, pita bread can be served as well, or Ciabatta – an Italian white bread, since it resembles original type of a pita bread used in a meal, known in Croatian (travel notes) language as lepinja or somun. Homemade white bread recipe…