Cevapcici in flatbread with rice, raw onions and ajvar sauce on a large plate and white cabbage salad on the side

  • Cevapcici in flatbread with rice, raw onions and ajvar sauce  on a large plate and white cabbage salad on the side


Cevapi, or Cevapcici, are homemade sausages traditional of the Balkans area. This delicious street food made with mixed meats, is perfect for a party in your garden: tasty and easy to prepare thanks to simple ingredients. Simple ingredients & Big flavour!

Cevapi is a simple finger-sized sausage of Balkan origin whose simplicity makes finding the right few ingredients important to getting the tastiest links possible.

Serve Cevapcici with rice, raw onions and ajvar or Tzatziki on a large plate and shopska or white cabbage salad on the side! Delicious!

Grill the Cevapi until medium or well done, depending on your taste.

Make sure you chop the onions as finely as possible. There are quite a few of them in the sausages and it is not so nice if the pieces are to roughly cut.

Serve Cevapi hot along with pita or flatbread, and a selection of sliced onions & Ajvar dip (roasted red pepper sauce)

Ajvar Sauce (Serbian Roasted Red Pepper Sauce)
Is it a sauce, is it a dip?
Get ready to fall in love with grill-roasted red peppers. One bite of Ajvar, and you will want to put this Serbian red pepper relish on everything from bread to meat and even veggies!

The key to making a good ajvar is to roast the red pepper and eggplant on a grill. You can roast them in the oven in a pinch, but you will loose all that delicious, smoky goodness that the grill imparts.

Preheat the grill to medium high heat, roughly 180°C . Pierce the skin of the eggplant all over with a fork. Place the eggplant over a cooler section of the grill (150⁰C) and let it roast, turning occasionally, until the skin darkens and the eggplant is soft, 30 minutes. While the eggplant is roasting, place the red peppers over the hottest part of the grill. Rotate the peppers as the skin blackens, until the peppers are soft and you have achieved a nice char on all sides. Place the charred red peppers in a paper bag or in a glass bowl covered with a tea towel to let them steam for 10 minutes. After steaming, the skin on the peppers should have loosened. Remove the stem and core of the peppers and peel off the skin. Place the remaining flesh into the bowl of your food processor. Once the eggplant is soft, remove it from the grill. Let it cool until it is easy to handle. Cut the eggplant in half. Scoop out the flesh and place it in the food processor with the red peppers. Add the raw garlic clove to the food processor and pulse until the mixture is well chopped. Add the olive oil, vinegar, salt, and pepper, and pulse until combined. Taste your ajvar and adjust the salt and pepper as desired. Use your ajvar immediately or keep in a sealed container in the refrigerator for up to 1 week.

It is a wonderful sauce and pairs beautifully with cevapi, Eastern European grilled sausages.

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20 minutes
  • Cevapcici
  • Flatbread
  • oignons
  • White Cabbage salad
  • tzatziki
  • for the avjar sauce (Roasted Red Pepper Sauce) :
  • 2 pounds red bell peppers (about 5 medium peppers)
  • 1 medium eggplant
  • 5 teaspoons freshly minced garlic (about 5 medium cloves)
  • 1/4 cup sunflower or olive oil
  • 1 tablespoon white vinegar
  • 1 teaspoon Kosher salt, plus more to taste
  • Freshly ground black pepper, to taste

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