Cevapcici: the recipe for tasty and spicy meatballs in Balkan cuisine – Tale Of Travels

I cevapcici they are Meatballs with an elongated shape typical of the Balkan Peninsula, also widespread in Romania, Austria and Friuli-Venezia Giulia, especially in Trieste where they are called “colloquially” Mercury oh ciba. They are prepared by mixing ground beef and pork pulp, grated garlic, sweet paprika and a pinch of salt and pepper in a bowl.

Once modeled a lot cylinders 7 to 8 cm long, they are seasoned in the refrigerator to intensify their taste and aroma, then cooked on a hot plate until golden brown. You will get so many spicy bites to serve on a bed of raw onion and to accompany as much as you want with ajvar, the traditional spicy sauce made with red peppers and aubergines, or enjoy street food in the middle of Arabic bread with a few spoonfuls of tzatziki.

We used the mixed terrain which, with the right percentage of fat, will make the meatballs soft and juicy at the right time. If you have a lean cut at home, you can enrich it with lardons or guanciale, or you can prepare cevapcici with lamb and prick them with a skewer: for a according with an intense flavor, excellent to bring to the table even ataperitif accompanied by a full-bodied red wine.

Instead of sweet paprika, you can flavor the dough with smoked, turmeric, marjoram, rosemary or other spices and aromatic herbs according to your personal taste. If you wish, you can cook the cevapcici on spacerduring a barbecue with friends, or pass them in flour and brown them in stove: in this way a crispy crust will form which will make them even tastier.

If you wish, you can simmer the onion with a drizzle of oil before incorporating it into the rest of the ingredients or omit the garlic clove for a lighter and more digestible.

Find out how to prepare cevapcici by following the step-by-step procedure and tips. If you liked this recipe, also try the meat burek.

How to prepare cevapcici

Collect the ground beef in a large bowl 1.

Add ground pork 2.

Finely chop 1/2 onion with a mandolin 3.

Pour the chopped onion into the bowl with the minced meat 4.

Add the grated garlic clove 5.

Scented with a little sweet paprika 6.

Season with salt and pepper seven.

Mix the ingredients 8 until a homogeneous mixture is obtained.

With your hands lightly greased with oil, mold several cylinders 7-8 cm in length 9.

Arrange them on a serving platter covered with cling film. tenand transfer to the refrigerator for about 1 hour.

After the standing time, lightly grease a non-stick grill, heat it on the stove and, when hot, place the cevapcici 11 placing them next to each other.

Let them cook until they are golden brown, then turn them gently using the kitchen tongs 12 and continue cooking on the other side as well.

Once cooked, arrange the cevapcici on the remaining onion cut into thin strips, garnish with a sprig of coriander 13 and serve.

storage

It is advisable to consume cevapcici very hot at this time. Alternatively, they can be stored in the refrigerator, in an airtight container, for One day massive.