A Brief History of Čevapčiči
To truly appreciate čevapčiči, we must embark on a journey through time. The word “čevapčiči” comes from the Persian word “kebab”, which refers to grilled meat. Arriving in the Balkans through the Ottoman Empire, this dish has since taken on a life of its own.
While the kebab migrated throughout Asia and the Middle East, finding new interpretations and techniques, in the Balkans it evolved into the čevapčiči we relish today. Čevapčiči is typically made with a mixture of beef, lamb, and sometimes pork, seasoned with garlic, salt, paprika, and black pepper, and grilled to perfection.
Čevapčiči’s Cultural Mosaic
More than just a dish, čevapčiči is a symbol of unity and shared cultural heritage in the Balkans. Whether you’re in Serbia, Croatia, Bosnia and Herzegovina, or Slovenia, you’re sure to find locals fiercely proud of their version of čevapčiči.
While the recipes might differ slightly, the spirit of the dish remains constant. It’s a dish that brings families and communities together, often served at large gatherings, celebrations, and festivals.
Variations on a Theme
Every region has its unique take:
- Bosnian Čevapčiči: Known for its simplicity, often made with a mix of beef and lamb.
- Serbian Čevapčiči: Occasionally incorporates pork, adding a distinct richness to the flavor profile.
- Croatian Čevapčiči: They sometimes use a mixture of beef, pork, and lamb, which gives a complex taste and texture.
- Slovenian Čevapčiči: Typically smaller in size, these delightful bite-sized morsels are perfect as appetizers.
Serving and Accompaniments
Traditionally, čevapčiči is served with somun or lepinja – a type of Balkan flatbread. A bite into this combination transports you straight to a Balkan family gathering, with laughter, stories, and music filling the air.
Aside from the bread, čevapčiči pairs beautifully with chopped onions, red pepper-based condiments, and a dollop of kajmak (a creamy dairy product). A side of pickled vegetables or a simple salad often completes the plate.
Making Čevapčiči at Home
While there’s an undeniable magic to eating čevapčiči in its homeland, the beauty of this dish is that it can be recreated in kitchens worldwide.
Ingredients:
- 500g ground beef
- 500g ground lamb (or pork)
- 4 minced garlic cloves
- Salt and black pepper to taste
- 1 tsp paprika
Instructions:
- In a large bowl, mix together the beef, lamb (or pork), garlic, salt, pepper, and paprika until well combined.
- Take small amounts of the mixture and shape them into small sausage-like forms.
- Preheat your grill or grilling pan.
- Place the čevapčiči on the grill, turning occasionally until they are golden brown and cooked through.
- Serve with flatbread, chopped onions, and your choice of accompaniments.
