Reviewed: Nov. 15, 2009

Wow - great! I've had chevapi in Belgrade, Serbia and in Sarajevo. I prefer them without lamb or with only a bit of lamb. Traditionally served with chopped white onion, kajmak and ajvar on lepinje... oh man! My father in law made chevapi in his own restaurant and always added mirneral water to the meat mixture. I buy lepinje at a serbian bakery and had these on them. It's rare to find real kajmak - expensive - but worth it. Thanks for an excellent recipe!!!

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Sasha63

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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Reviewed: Oct. 4, 2009

Delicious!! I added a 1 1/2 tea spoons of vegeta for some real authentic Serbian flavor.

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DraganPDX

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Reviewed: Jun. 9, 2009

These were really good, despite my manhandling. I had all of the spices in the bowl, and added the meats (1# beef, 1# lamb, ½# pork) and mixed them. I was just about to shape them when I realized I'd forgotten the egg white. I added the egg white, mixing the meat again, getting ready to shape again—and then realized I forgot the garlic! Horrors! So, of course I added the garlic, and mixed it into the overworked meat mixture. Needless to say, the sausages were a little tough—but great flavor. Served with Peppy's Pita Bread, Magpie's Cucumber Sauce, sliced tomatoes, lettuce, and onion.

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FrancesC

Cooking Level: Professional

Living In: Seattle, Washington, USA

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Reviewed: Mar. 15, 2009

What memories these little guys bring back! Had to make them as soon as I found this recipe. They taste great! I made ours with a lean mean grilling machine so they turned out flat instead of the nice round look, but my stomach didn't care one bit. Thanks for posting the recipe!

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Aw Yeah

Cooking Level: Beginning

Home Town: Albert Lea, Minnesota, USA

Living In: Blooming Prairie, Minnesota, USA

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Reviewed: Feb. 15, 2009

Delicious and authentic, somewhat labourous but worth it. Made with fresh buns, fried onions and cucumber yogourt sauce. Make this.

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Ben Sullivan

Cooking Level: Expert

Living In: Edmonton, Alberta, Canada

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Reviewed: Jan. 28, 2009

Excellent. I followed the recipe exactly, what I ended up with was very similar to the cevapcici I've had at the local Serbian Orthodox Church cultural festivals. I like to eat mine with a easy fake Kajmak I make out of butter, cream cheese and feta. And plenty of white onion. I love this meal.

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socalhabaneros

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Jan. 18, 2009

Authentic and easy. I didn't put the pork in because I have never eaten them that way due to my family's religion. Half beef and half lamb worked well. I accidentally use the wrong size measuring spoon (bigger)for the garlic and spicesso I thought I screwed this up but I didn't- they were perfect. Thanks!

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danni

Cooking Level: Expert

Living In: Buffalo Grove, Illinois, USA

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Reviewed: Dec. 14, 2008

Very nice. Lots of flavor.

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GailandDan

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Reviewed: Jul. 11, 2008

We love cevaps! Our son-in-law is Serban and he taught me to make them. Just wish I had a real recipe for Lapinja! He doesn't use egg, but uses soda water. I also do this plus Vegeta, and smoked paprika. Sometimes I caramelize onions and add to the meat mixture. Always serve with hot Ajvar (Zergut is good brand).

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mary-anne

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Reviewed: Jul. 2, 2008

My husband is Serbian and I have been trying to find Serbian recipes for our family to try. This is definately a keeper! Very easy to make and delicious! I broiled them in my oven since I made these in the winter, and they came out perfect.

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SSTACI

Cooking Level: Expert

Living In: Aurora, Ohio, USA

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Reviewed: May 2, 2008

Easy and yummy.

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lg

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Reviewed: Feb. 17, 2008

My husband was raised on Cevapcici and claims this is the real deal. We don't have a grill so I baked them for 30 minutes in a 350 degree oven. They came out nice and brown on the outside and were cooked through on the inside. Very tasty.

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L. Rakic

Cooking Level: Intermediate

Home Town: Rochester, Michigan, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 2, 2008

I have relatives in Sarajevo and we love to eat these when we visit. This recipe was an excellent version of the dish served all over the Balkans. I used half lean gr. beef and half lamb. The seasonings are fairly subtle and the next time I'll probably round them up a bit for my taste. All in all, easy, authentic, & delicious.

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thaliadad

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Reviewed: Sep. 27, 2007

This is a great recipe...authentic tasting! I am Macedonian and there are just like the ones we eat with onions and bread!

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SLAVICA

Cooking Level: Expert

Home Town: Soldotna, Alaska, USA

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Reviewed: Sep. 2, 2007

These were great and even my kids loved them. I used warmed flatbread and served with yogurt/cucumber sauce. The only thing I did differently is left out the lamb (I just don't like lamb). I used equal amounts of ground pork and ground sirloin and followed the rest of the recipe as stated. DELICIOUS!!! Thank you!

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BroncosFan

Living In: Fort Collins, Colorado, USA

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Reviewed: Aug. 24, 2007

Wonderful! My husband and I are planning to visit Serbia next year and loved this recipe! Didn't change a thing, and it was great!

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Renae Sattazahn

Cooking Level: Intermediate

Home Town: Branson, Missouri, USA

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Reviewed: Aug. 20, 2007

great recipe. adding just a small pinch of fresh ground cinnamon to the mix adds nice fragrance.

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Rik Kakareko

Cooking Level: Professional

Home Town: San Diego, California, USA

Living In: Williamsburg, Virginia, USA

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Reviewed: Jul. 25, 2007

This is a really great recipe! I switched the pork and lamb amounts around, and added more garlic for a more ethnic taste. Served up with Tzaziki and english muffins it's great! The whole family loved it. Try it as a meatloaf as well!!!

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Jazza969

Cooking Level: Expert

Home Town: Lynn, Massachusetts, USA

Living In: Templeton, Massachusetts, USA

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Reviewed: Jul. 24, 2007

This was great. Too bad I didn't have any tzatziki. I am Serbian and this is pretty close to the real thing. Maybe only pretty close because I forgot the baking soda. Not sure what difference it makes, but it tasted just fine without it. Served in a whole wheat pita with lettuce tomatoes and cucumbers. Yummy

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okimadoki

Cooking Level: Expert

Home Town: Nuremberg, Bayern, Germany

Living In: Austin, Texas, USA

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Reviewed: Feb. 23, 2007

Wow, I've wanted to make these since my stay in Bosnia. My husband worked on a base in Tuzla and I thought it would be fun to go live with him there. I know the cevapcici we ate didn't have the pork in it because we lived in a very strict Muslim area, but even with changing the meat around a bit they were perfect. Exactly like the restaurant up the road from where we lived, Bosanka’s. These tasted wonderful with my yogurt sauce on English muffins, which is the closest thing I found to the bread which was served with cevapcici. Thank you so much for providing a recipe for me to share with my family.

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