Cevapi is a Balkan dish originating from the region encompassing Croatia, Bosnia, and Serbia. This delicacy features finger-shaped sausages made from a blend of ground beef and pork. Instead of a burger bun, cevapi is served in lepinja, a fluffy Balkan pita bread, and topped with onion and ajvar which is a roasted red pepper relish. It’s a staple street food that captures the essence of Balkan cuisine.

Dijana, originally from Croatia and now a resident of London, shared her Cevapi recipe. The dish holds special memories for her, as it’s something she would share with her children during visits to her parents in Croatia. She mentioned that each region has its own variation, allowing for flexibility and that this is a shareable dish that truly represents her culture and cuisine.

To prepare Cevapi, start by infusing water with garlic, then cool and strain. Mix the infused water with minced meat and seasonings then refrigerate overnight. The next day, add a baking soda and water mixture, then knead the meat for a solid 20 minutes – yes, you read that right! This process is crucial for achieving the right texture. Shape the meat into small sausage-like fingers and cook them in a hot pan, flipping and covering at intervals to ensure they’re perfectly cooked.

Trying cevapi was a real eye-opener! While it might look like a distant cousin to the hamburger, the taste and texture are in a league of their own. The meat has this interesting spongy quality, from the kneading and baking soda. It’s totally different from any burger I’ve had before. The white onion, which I’m usually not a fan of, works really well here, adding a nice bitter note. The flavors reminded me more of Middle Eastern cuisine than what I expected from Balkan food. The shape of the meat even looks a bit like kebabs or kofta. This dish has completely made me rethink what a “hamburger” can be. It’s messy, it’s fun, and definitely something I’d love to share with friends and family. I hope you give it a try.