Cevapcici are spicy steaks from the Balkans, made from ground lamb or a mixture of ground lamb and beef. Usually sevapsi is served on a plate or in lepinza bread with ajvar or kajmak, salad and onion.
It is really tasty and also easy to prepare at home. It is best to prepare the powder a day in advance (up to 24 hours), which makes the steak even tastier.
At the bottom of the post you will find my favorite sevapsi recipe and step-by-step pictures with instructions.
Tips for success with Cevapcic
When cooking sevaps, it’s good to keep a few things in mind. Here are some tips for success with the recipe:
finely chop the onion
To make it easier to shape the steak, it’s a good idea to finely chop the onion. If the dough has very large pieces, there is a risk that the onion pieces will fall out of the steak during frying.
Leave to set in the refrigerator for at least 12 hours
Refrigerate the dough for at least 12 hours to get the best taste. You can leave the dough to rise for up to 24 hours, but no more.
Evapčići, also known as sevapi, are marinated steaks that date back to Ottoman times. They have long been a big favorite among the locals of the Balkan Peninsula.
One could say that cevapcici is the Balkan equivalent of the Turkish kofta. It is popular to eat in the Balkan countries – including Serbia, Croatia, Montenegro, Slovenia, North Macedonia, Albania and Kosovo.
They are also eaten in Bosnia and Herzegovina, where it is a national dish.
How to do maintenance service?
Cevapcici is traditionally served with ajvar or kajmak, lepinja bread or somun bread, salad and onions.
In any case, you can also serve cevapcic with e.g. fried potatoes, fried potatoes or french fries.
How long does Cevapcici last?
Store leftovers in an airtight container in the refrigerator. Eat 2-3 times a day.
Cevapcici is a classic dish from the Balkans, loved by both young and old.
This recipe makes about 4-6 servings. You can prepare them in the oven (I recommend) or in a frying pan.
1 kg minced meat (preferably a mixture of minced lamb and minced meat)
3 cloves of garlic
1 medium yellow onion
1 teaspoon of bicarbonate
1 teaspoon of salt
1 tsp black pepper
1.5 teaspoons of red paprika powder
- Finely chop the onion and squeeze the garlic.
- Put the minced meat in a bowl and add the other ingredients. Mix well (preferably by hand).
- Cover the cup and refrigerate for at least 12 hours (up to 24 hours is also good).
- Set the oven to 225 degrees.
- Heat a frying pan over high heat with a little olive oil.
- Shape the minced meat into oblong patties and fry for a few minutes until they get a nice surface.
- Place the steak on a plate lined with foil or in an ovenproof dish.
- Bake in the oven for about 20-25 minutes.
- Take the steak out and immediately cover with foil. Let it rest for about 5-10 minutes.
- Serve with e.g. ajvar, salad and lepinja bread.
Cevapcici must be grilled on a charcoal grill to make them taste really good, but they can also be cooked in the oven or in a frying pan.
I prefer to cook them in the oven because I find them juicier, but frying them in a frying pan on medium heat until fully cooked also works.
1. Finely chop the onion and garlic. Mix all the ingredients together in a bowl, preferably by hand. Cover the bowl with foil and let it set in the fridge for at least 12 hours.
2. Set the oven to 225 degrees and heat a frying pan with olive oil on high heat. Shape the dough into rectangular patties and bake for a few minutes until the surface is smooth.
3. Place in an oven-proof form or on a plate with foil on the bottom. Bake in the oven for about 20-25 minutes.
Remove the form and immediately cover with foil. Let rest for 5-10 minutes.
4. Serve immediately.
Have you tried my recipe? Please leave a comment!