Ćevapi (Cyrillic: ћевапи, pronounced [tɕeʋǎːpi]) or ćevapčići (formal diminutive; Cyrillic: ћевапчићи, pronounced [tɕeʋǎptʃitɕi]) is a grilled dish of minced meat found traditionally in the countries of southeast Europe (the Balkans). It is considered a national dish of Bosnia and Herzegovina,[Croatia, and Serbia, and is also common in Montenegro, North Macedonia, Kosovo, Slovenia, and Albania.
Ćevapi has its origins in the Balkans during the Ottoman period and represents a regional specialty similar to the köfte kebab.
They are usually served in groups of five to ten pieces on a plate or in a flatbread (lepinje or somun), often with chopped onions, sour cream, kajmak, ajvar, feta cheese, minced red pepper, and salt. Bosnian ćevapi are made from two types of minced beef meat, hand-mixed and formed with a funnel, while formed ćevapi are grilled. Serbian ćevapčići are made of either beef, lamb, or pork or mixed.
The word ćevap is derived from the Turkish kebab. The word is sometimes used in conjunction with the common South Slavic diminutive ending -čići (Serbo-Croatian: ćevapi/ćevapčići / ћевапи/ћевапчићи; Macedonian: ќебапчиња, romanized: ḱebapčinja; Albanian: Qebapa/Qofte; Bulgarian: кебапчета, romanized: kebapcheta; Czech: čevabčiči; Slovak: čevapčiči; Slovene: čevapčiči). The word ćevapi is plural; the singular form ćevap is rarely used, as a typical serving consists of several ćevapi.
Ražnjići is a popular Balkan specialty of grilled meat on a skewer, equivalent of the Greek souvlaki and Turkish şaşlık. The name is derived from “ražanj” meaning “skewer”
Beat the steaks well with a steak-beater, sprinkle some salt and pepper on them, brown on both sides, and put them into a fire-proof dish.
Fry carrots, parsnips, celery, and onions cut in noodles in the fat leftover from browning the meat. ,
Dredge in two ounces of flour, add a few peppercorns and some paprika, in with stock or meat soup, and when it has boiled through, pour it over the steaks and bake them in the oven.
When the steaks are tender, put them into a stewpan, strain their own gravy over them, add the vegetables, a few capers, some slices of lemon, 4 gills of sour cream and bring to the boil again.
Combine beer and molasses and add the dissolved yeast.
Beat in the rest of the ingredients and blend well.
Brush the top of the dough with softened or melted butter, cover, and let rise until doubled.
Then punch the dough down, turn it out onto a floured board, and knead until thoroughly, about 7 to 8 minutes, using as much more white flour as is necessary to keep the dough from sticking.
Shape into 2 loaves and place in buttered 8- by 4-inch loaf pans; or shape into 2 oval loaves and place on buttered cookie sheets,
Cover and let rise until doubled.
Bake in a 350 oven for 35 to 45 minutes, or until done.
This recipe may be called Enchilada Pie but most readers will know it by the more common name of Frito Chili Pie. To be truly authentic it should be made with Wolf Brand Chili.
