Authentic Sarajevski ćevapi Recipe
Sarajevo, Bosnia and Herzegovina
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Cooking tips
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meat
The traditional choice is baby beef. The cuts used are chuck, brisket, round, flank, and rib. The meat should be ground twice, salted, and then rested for 24 hours to ferment. -
shaping ćevapi
For at-home preparation, there are several ways you can shape ćevapi. First, with the help of a piping bag or a plastic bag; second, with the help of a plastic bottle — you cut it in half, place the meat inside, making sure it's well packed, and push it through the hole with the help of a glass; and third, shaping them by hand, in which case it's good to have your hands wet, so the meat does not stick.... Read more -
grilling ćevapi
Traditionally, ćevapi are grilled over charcoal and often turned, so they cook throughout and do not dry out. The grill should be pre-heated and should be brushed with oil or tallow. For at-home preparation, ćevapi can be pan-grilled but do not cover them at any point as that will create steam in the pan, and the ćevapi will end up being more cooked than grilled. -
serving sizes
When it comes to serving Sarajevski ćevapi, a few options are available. One can go for five, ten, or fifteen ćevapi sausages in either half or a whole somun flatbread, complimentary with diced onion and, typically, a scoop of kajmak. However, kajmak is not a traditional side, yet adding it has become a common practice nowadays. Yogurt or sour milk are often accompanying the dish.
Recipe variations
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Sarajevski Ćevapi
Ready in 1d 1hThis recipe for Sarajevski ćevapi is in line with tradition, from the ingredients to the preparation method. Depending on how big you make the ćevapi rolls, you will end up with either four or five servings since, on average, a portion of ćevapi is between 200 and 250 grams (7-8.8 oz). In case you make them smaller, make sure to have one extra somun on hand. As far as serving goes, Sarajevski ćevapi are served only with diced onion, but it has become common to serve it with kajmak as well.
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Banjalučki Ćevapi
Ready in 2h 15minThis recipe for Banjalučki ćevapi is in line with how they're usually prepared these days. It calls for a mix of baby beef and veal, plus all the traditional seasonings: garlic, salt, and pepper. The recipe states that you should refrigerate the meat for 12 hours, but if you're in no hurry, 24 hours is ideal, as the meat has more time to ferment and develop flavor.
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Tuzlanski Ćevapi
Ready in 1h 50minThis recipe for Tuzlanski ćevapi is the closest to the real thing. It calls for beef, lamb, and mutton, as is tradition. The onions add flavor and sweetness, but if you want to make ćevapi as authentic as possible, leave them out. Additionally, the preparation method is on par. Once ground, you need to let the meat rest for 24 hours, which means it will have enough time to ferment and develop flavor. Also, if you'd like, you can make the broth using a bouillon cube if you do not have beef broth on hand.
Sarajevski Ćevapi
PREP 40min
COOK 20min
RESTING 24h
READY IN 1d 1h
This recipe for Sarajevski ćevapi is in line with tradition, from the ingredients to the preparation method. Depending on how big you make the ćevapi rolls, you will end up with either four or five servings since, on average, a portion of ćevapi is between 200 and 250 grams (7-8.8 oz). In case you make them smaller, make sure to have one extra somun on hand. As far as serving goes, Sarajevski ćevapi are served only with diced onion, but it has become common to serve it with kajmak as well.
Ingredients
1 kg ground baby beef
20g salt (or, more or less, depending on taste)
pepper, ground, if desired, per taste
4 somuna (flatbread)
onion, diced
300g kajmak (optional)
Preparation
Salt the meat, then knead it by hand and leave it to rest for 30 minutes. If desired, add ground pepper per taste.
Knead once more, cover the meat, and let it rest for 24 hours (or, 3 hours if you're in a rush).
For shaping, pack portions of the meat into a funnel or a piping bag and pipe into long sausages, then cut into 5-6cm pieces — you should end up with about 40-50 pieces of ćevapi.
Smear the grill with beef fat, then place the ćevapi on the grill.
Grill the ćevapi, turning them often, so they cook evenly.
When the ćevapi are nearly done, place the somun flatbreads on the meat to steam.
Serve each portion (10 pieces), tucked inside a somun, with a side of diced onion, and, if desired, some kajmak.
Other Variations
-
Banjalučki Ćevapi
Ready in 2h 15minThis recipe for Banjalučki ćevapi is in line with how they're usually prepared these days. It calls for a mix of baby beef and veal, plus all the traditional seasonings: garlic, salt, and pepper. The recipe states that you should refrigerate the meat for 12 hours, but if you're in no hurry, 24 hours is ideal, as the meat has more time to ferment and develop flavor.
-
Tuzlanski Ćevapi
Ready in 1h 50minThis recipe for Tuzlanski ćevapi is the closest to the real thing. It calls for beef, lamb, and mutton, as is tradition. The onions add flavor and sweetness, but if you want to make ćevapi as authentic as possible, leave them out. Additionally, the preparation method is on par. Once ground, you need to let the meat rest for 24 hours, which means it will have enough time to ferment and develop flavor. Also, if you'd like, you can make the broth using a bouillon cube if you do not have beef broth on hand.
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