Cevapcici
Let us take you on a flavourful trip to the Balkans, bringing the taste of the region straight to your kitchen! Cevapcici are irresistible grilled minced meat rolls and are often served in warm pita bread filled with fresh veggies, a dollop of ajvar, and a cooling swirl of crème fraiche. Whether grilling under the open sky or sizzling them up in your kitchen, these little gems bring a taste of the Balkans to your table.
Ingredients
Cevapcici
500 g Minced lamb | |
|---|---|
1 Banana shallot | |
2 Garlic cloves | |
50 ml Water | |
½ tsp Bicarbonate of soda | |
2 tsp Sambal oelek | |
1 tsp Smoked paprika powder | |
1 tsp Salt | |
Olive oil |
To serve
200 ml Creme fraiche | |
|---|---|
100 ml Ajvar relish | |
1 Red onion | |
2 Tomatoes | |
50 g Leaf parsley | |
70 g Baby spinach | |
4 Pitta bread |
Finely chopped shallots and garlic make a difference
Finely chopping the shallots and garlic before adding them to the meat mixture creates a smooth texture and helps release their essential oils and flavours. Larger pieces may stay undercooked, affecting both taste and texture, so a fine chop is worth the effort.
Rest the meat
After mixing the ingredients, cover the meat mixture and refrigerate for at least 20 minutes. This helps the flavours develop and makes the mixture easier to shape. If you have extra time, letting it rest for up to 1–2 hours will bring out even more flavour and improve the texture.
Master the art of grilling cevapcici
Heat the grill to medium for even cooking and a great sear. Lightly oil the grate to prevent sticking. Grill the cevapcici for about 5 minutes, turning occasionally until browned on all sides. They are ready when the internal temperature reaches 70 °C on an instant-read thermometer. If you do not have a thermometer, cut one open; it should be cooked through with no pink in the centre and clear juices.
FAQ: Questions about cevapcici
If you have ever wondered what cevapcici actually are, how to store them for later, or how to whip up your own ajvar, you are in the right place! Find all the answers below.
What is cevapcici?
How should cevapcici be stored and reheated?
What is the ideal internal temperature for cevapcici?
What is ajvar?
How do I make my own ajvar?
Nutritional values
Nutritional value, per
1366 Kcal
| Fibre | 15.5 gram fibers |
| Protein | 33.1 gram |
| Carbohydrates | 161.3 gram |
| Fat | 65.1 gram |
Other recipes
Try delicious homemade cevapcici for dinner
There is nothing like homemade cevapcici, fresh off the grill on a warm evening. The smoky aroma fills the air, and the sizzling sound builds anticipation for that first bite. And when the weather turns chilly, pan-fried cevapcici bring the same comfort, their mouthwatering scent wrapping your kitchen in warmth. Waiting for them to cook is a test of patience, but feel free to sneak one in early! That is just part of the tradition.
Rich, savoury meat with a spicy kick
We are going all in on flavour because cevapcici deserves nothing less. Lamb is a fantastic choice, offering a deep, gamey heartiness that is accented by warm, smoked paprika. To keep things lively, garlic steps in with a sharp little punch, while shallots contribute a mellow sweetness.
But just when you think you have got it all figured out, sambal oelek barges in with a fiery kick. No hesitation, no slow build, just a straight-up hit of heat without going overboard. And if you are afraid of the spiciness, you can always adjust the amount.
Extra tender sausage from bicarbonates
Ever wonder why cevapcici have that irresistibly soft, juicy texture? That is where bicarbonate works its magic. It helps the meat hold onto moisture, keeping it light and tender instead of dense or tough. And since we mix it with mineral water, the meat gets even softer, almost airy, without falling apart. The little things add up, so taking your time and using the right ingredients make for truly fantastic sausages.
Serve in pita with ajvar relish, crème fraiche, and greens
Cevapcici on their own? Great. Cevapcici stuffed into a warm pita with all the right toppings? Even better! Ajvar swoops in with a deep, smoky sweetness, wrapping everything in its velvety texture. Crème fraiche cools things down with its silky, slightly tangy creaminess, taming the heat from sambal oelek.
As with most pita, it is filled with simple but great veggies. Red onions have a crisp bite, a nice fit with juicy tomatoes and fresh, bright parsley and baby spinach. Everything gets packed into a soft, pillowy piece of pita bread, holding it all in place.
Enjoy a classic meal from the Balkans
Ask anyone in the Balkans, and they will tell you their version of cevapcici is the best. In Bosnia and Serbia, they are known as cevapi and tend to be a bit bigger. At the same time, cevapcici are the smaller, equally delicious version you will find in Croatia and Slovenia. But no matter the size, they all have one thing in common – they are a true classic, best enjoyed fresh off the grill.
This meal has been a favourite for generations, whether grilled at home, ordered at a local rostilj, or picked up from a late-night street food stall. In Bosnia, they keep things simple with beef, served inside soft somun bread with a heap of chopped onions. Over in Serbia and Croatia, you will often find a mix of beef, pork, and lamb tucked into a fluffy pita with ajvar and a generous spoonful of kaymak.
Cevapcici might have taken you to the Balkans, but why stop there? Keep the journey going with more flavours from across Europe. Head to Sweden for a sticky chocolate cake, known as kladdkaka, with its irresistibly fudgy centre. Or make a stop in Hungary for golden, crispy lángos. And if you are in the mood for something creamy and comforting, dauphinoise potatoes from France bring layers of thinly sliced potatoes baked in cream and cheese.
Experiment with the recipe
It is easy to make cevapcici your own, and honestly, that is part of the fun. Although we use lamb in this recipe, you can easily go for a mix of beef and pork, which have a milder, meatier bite but still soak up all the seasoning just as well.
To experiment with the seasoning, sprinkle a pinch of cumin into the meat mixture for a warm, earthy undertone, or add a teaspoon of oregano for a fresh, slightly peppery nuance.
And, of course, the toppings. Swap the crème fraiche for thick, tangy Greek yoghurt, or go all in on creaminess with a generous spoonful of kaymak, rich, buttery, and perfect for softening the spice. Pickled red onions instead of raw ones add a punchy, vinegary contrast with a pleasant bite, while roasted peppers bring a deep, lightly charred sweetness.
