National Dish of Bosnia and Herzegovina – Cevapi
|Ground beef (80/20 meat-fat ratio)||3 lbs|
|Vegetable seasoning blend||2 tbsp.|
|Cloves garlic (minced)||3|
|Sparkling water||½ cup|
|Hot beef broth||1 cup|
|Ciabatta bread / Naan|
Cevapi is a type of skinless sausage that originated in the Balkan Peninsula during the Ottoman period. Although it is a local delicacy in Serbia, Slovenia, and Croatia, it is considered the national dish of Bosnia and Herzegovina. The sausages are traditionally eaten in a flatbread sandwich accompanied by chopped onions and shopska salata; a cold salad.
Directions for Preparing Cevapi
- Create a vegetable seasoning blend by mincing an assortment of seasonings together such as chives, cilantro, and parsley.
- Mix the minced garlic and water in a bowl seat for fifteen minutes
- Drain the water and retain the garlic, to this; add the ground beef, vegetable seasoning blend, beef broth, salt, pepper, and the sparkling water
- Mix thoroughly with your hands. Add additional sparkling water if required
- Roll the meat dough into two-inch balls
- Then roll the meatballs into small meat logs about the size of a thumb
- Place the finished cevapi on a cookie sheet and cover with plastic wrap Refrigerate for thirty minutes
- Lay the sausages on a very hot grill. Do not overcrowd; cook in batches
- Reduce the heat to medium-high and cook the cevapi on all sides until they are cooked through – 5-7 minutes for medium well (Please note that when the cevapi is ready to be flipped, it will not stick to the grill)
- Set aside the grilled cevapi.
- Slice the ciabatta bread and smear about two tablespoons of hot beef broth over the inside of the slices
- Place face down on the grill and smear beef broth on the top (If using Naan bread, sprinkle hot beef broth over both sides of it and grill it)
- After about two minutes, remove the bread from the grill and serve with the cevapi, chopped onions, and cold salad.