Muffins recipes

National dish of Serbia

flag of Serbia

  • Independence: 2006
  • Capital: Belgrade
  • Official language: Serbian
  • Population: 7 498 001
  • Area: 88 361 km2
  • International code: RS
  • Currency: Serbian dinar (RSD)
map of Serbia

Ćevapčići (Ćevapi)

Ingredients:

  • 1 pound ground beef chuck
  • 1/2 pound ground pork
  • 1/2 pound ground lamb
  • 1 clove garlic, finely chopped
  • 1/2 cup finely chopped onions
  • 1 teaspoon salt
  • Finely chopped onions, for garnish
Ćevapčići is national food (dish) of Serbia

Instructions:

Mix together beef, pork, lamb, garlic, 1/2 cup chopped onions and salt until thoroughly combined. Roll meat mixture into a long, 3/4-inch cylinder. Cut links at 4-inch intervals. Or, you can use a sausage extruder. Place on plastic wrap-lined plate, cover with more plastic wrap and refrigerate for 1 hour to firm. Note: Sausages can be frozen at this point. When ready to use, thaw or cook from the frozen state. Broil "cevapcici" on a charcoal grill or a preheated oven broiler rack coated with cooking spray 4 to 6 inches from flame, 4 minutes per side or until no longer pink in the middle. Or they can be pan fried in a large skillet coated with cooking spray over high heat for a total of about 8 minutes, turning frequently to brown all sides. Serve with chopped raw onion, Serbian potato salad and pogacha bread. Cevapcici make great appetizers!

Info:

Ćevapčići is a grilled dish of minced meat, a type of kebab, found traditionally in the countries of southeastern Europe. They are considered a national dish in Bulgaria, Bosnia and Herzegovina and in Serbia. They are also common in Croatia, Montenegro, Slovenia, as well as in Republic of Macedonia, Romania, Czech Republic, Slovakia and the Italian provinces bordering Slovenia.

They are usually served of 5-10 pieces on a plate or in a flatbread (lepinje or somun), often with chopped onions, sour cream, kajmak, ajvar, cottage cheese, minced red pepper and salt. Serb ćevapčići are made of either beef, lamb or pork or mixed. Bosnian ćevapi are made from two types of minced beef meat, hand mixed and formed with a funnel, while formed ćevapi are grilled. Macedonian, Croatian, Bulgarian and Romanian varieties are often made of both pork and beef.

For the preparation of Bulgarian kebapcheta, a mix of pork and beef is typically used, many recipes involve only pork. The preferred spices are black pepper, cumin and salt. A single Bulgarian kebapche is much larger than a ćevapčić. As a consequence, whereas ćevapčići are eaten in portions of 5–10, a standard meal of kebapcheta consists of 1–3. A typical addition to a kebapche meal are french fries, often covered with grated sirene, and lyutenitsa. The expression "a three kebapcheta with sides" (тройка кебапчета с гарнитура, troyka kebapcheta s garnitura) is particularly well-known. The preferred drink to go with a kebapche is beer.

 
© 2011-2015 National-food.info Site Map Info