Reviewed: May 20, 2012

OK, I just made two batches of the meat. First batch was with a store bought seasoning impoted from Bosnia, the second, this recipe. All I can say is that this recipe is by far the BEST! True flavor through and through! I followed the recipe to a "T" and it turned out fantabulous. One thing I will say is that if you want true authenticy, homebake Somun Flat Bread to serve. Store bought pita just plain SUCKS! AMERICAN BRUNETTE you ROCK the Mid Eastern FOOD WORLD Baby!

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Reviewer:

COOKCHUCK

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

Reviewed: Apr. 30, 2012

awesome !!!! love them............

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Reviewer:

joenstacey99

Reviewed: Jan. 4, 2012

I made this with the following changes: used 2lbs ground beef and 1lb ground pork instead as I couldn't get ground lamb. Used an entire egg instead of egg white only and lastly and the worst of all... I didn't make them into sausages... I had made some breakfast sausage earlier in the day and was tired of making sausages. So, I just combined the meats, mixed in the seasonings and cooked them in a pot and broke them up as I cooked them. I must say though that it is a very tasty dish at that! the seasonings were definitely right on and next time, I would make them into patties.

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Reviewer:

merlion

Cooking Level: Beginning

Home Town: Singapore, Central Region, Singapore

Living In: Colorado Springs, Colorado, USA

Reviewed: Aug. 7, 2011

Absolutely amazing. Reminds me of my time spent in the Balkans. Serve with a shopska salad and round off with Turkish coffee and you'll have an instant flashback

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Reviewer:

AlexanderXavier

Reviewed: Jul. 11, 2011

I'm Serbian and I grew up eating these. The cayenne was a bit of an odd ingredient as these are usually flavorful, but not spicy. The first time I made them, I followed the recipe as written and included the cayenne. They were excellent and we could not get enough of them, although next time I will leave out the cayenne as while we loved them, they weren't quite how I remember them. Second best cevaps I've ever had! Serving suggestions (any combination of these or all of them): ajvar (or if you can't find this at a specialty food store, try Trader Joe's Roasted Red Pepper Spread with Eggplant & Garlic), chopped raw onions, kajmak, all soaked up in pogaca (flat bread). Enjoy!

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Reviewer:

mrouleau

Cooking Level: Expert

Living In: Indianapolis, Indiana, USA

Reviewed: Jun. 26, 2011

Made and tastes ok. Nothing like the one I buy at a little european grocery store (LYKOS) in Whiting,In. They're the best.

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Reviewer:

Rhonda

Reviewed: Mar. 27, 2011

These were pretty tasty. However, they did not taste anything like the Cevapcici I am used to. My mother is half Serbian, half Slovenian and I have been to former Yugoslavia countless times. I have been assured by my Serbian grandmother that an authentic Cevapcici contains only pork & beef mince, salt and pepper and nothing else. And that the meat needs to rest for at least 24 hours after being mixed. I have no idea how true that is, but I am willing to bet that there are many variations that are all equally "authentic". Our Cevapcici were a little on the dry side, but I blame my husband for slightly overcooking them. This recipe makes more than just 4 serves if you ask me... Anyway, this was yummy and I will make it again with some minor alterations.

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Reviewer:

Sasa

Reviewed: Feb. 13, 2011

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Reviewer:

dhotch

Cooking Level: Intermediate

Home Town: Irvine, California, USA

Living In: Tustin, California, USA

Reviewed: Feb. 1, 2011

I made this with 2 lbs lamb and 1 lb each ground beef and pork and adjusted the spices up proportionately since this was a little more meat. This was fabulous!

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Reviewer:

brogli1

Cooking Level: Intermediate

Home Town: Scottsville, Kentucky, USA

Living In: Salt Lake City, Utah, USA

Reviewed: Sep. 5, 2010

For Ad-lib Cook, the pronounciation is CHEE-VAP-CHEE-CHEE, the Serbian word for a little slice of heaven, as far as I'm concerned. Thanks for sharing this recipe Brunette!

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