Remmeber the hilarious Key & Peele sketch about the Cevapi? Turns out the Bosnian delicacy is emerging as a cult item in certain parts of the world. Heres what you should know about the grilled number
Bosnian cuisine is a treasure trove of delicious grilled meat dishes and indulgent platters. The Cevapi is a famous Bosnian delicacy which is already quite popular in certain Southeast Asian countries. The Cevapi is a grilled meat dish which is often referred to as a kebab. However, a cevapi is more complex than a simple kebab and is also served in a more elaborate way.
Though the word Cevapi comes from the Persian word kabab, the Balkan dish is not quite the same as the kebabs we have available today. Cevapi is a skinless sausage made from twice-ground meat (be it beef, pork or lamb) and is flavoured with salt, pepper, garlic, paprika, and parsley. The minced meat sausage is grilled over hot coals for several minutes.
Cevapi is the national dish of Bosnia and Herzegovina and Serbia and is also common in Albania, Bulgaria, Croatia and Slovenia. Turns out the most common way to serve cevapi is along with chopped onions, ajvar (a condiment made of bell peppers and eggplants) and kajmak (a Polish-style caramel cream, similar in texture to clotted cream).
While Bosnian ćevapi is made from two types of minced beef meat, hand-mixed and formed with a funnel, Serbian ćevapčići is made of beef, lamb or pork, or a mixture.
Kebab quite simply refers to roasted meat; under the modern umbrella, small pieces of meat assembled and grilled on a skewer are referred to as a kebab. Cevapi can be referred to as a sort of kebab made out of grilled minced meat. Interestingly, while anything can be made into a kebab or rolled into a kofta, a Cevapi is typically made with soft parts of the beef like tenderloin or rib-eye steak.
Besides beef, it also needs a juicier cut of lamb and these two meats are mixed in the proportion of 2:1. The first cevap was brought by the Ottomans and was actually inspired by the Ottoman kofta, which is similar to a Turkish meatball. It is believed that though the Persians developed the recipe for Cevapi, the Ottomans introduced the recipe to the Balkans. Interestingly, a cevapi and a kofta are prepared differently.
The cevap is mainly made with meat and simple spices, like salt and pepper, while the kofta may have other additions like bread crumbs or vegetables. The cevapi are always grilled while the kofta can be simmered in gravy it can be served as a side.Looking for more
Kofta can be served as meatballs or it can be formed onto skewers as kebabs and cooked over an open flame. Traditional kebabs are usually made with cubed meat. Kofta kebabs, on the other hand, are made with ground meat.
Cevapi is the national dish of Bosnia and Herzegovina and Serbia and is also common in Albania, Bulgaria, Croatia and Slovenia. Turns out the most common way to serve cevapi is along with chopped onions, ajvar (a condiment made of bell peppers and eggplants) and kajmak (a Polish-style caramel cream, similar in texture to clotted cream).
Remmeber the hilarious Key & Peele sketch about the Cevapi? Turns out the Bosnian delicacy is emerging as a cult item in certain parts of the world. Heres what you should know about the grilled number
Kebab quite simply refers to roasted meat; under the modern umbrella, small pieces of meat assembled and grilled on a skewer are referred to as a kebab. Cevapi can be referred to as a sort of kebab made out of grilled minced meat. Interestingly, while anything can be made into a kebab or rolled into a kofta, a Cevapi is typically made with soft parts of the beef like tenderloin or rib-eye steak.
While Bosnian ćevapi is made from two types of minced beef meat, hand-mixed and formed with a funnel, Serbian ćevapčići is made of beef, lamb or pork, or a mixture.
Besides beef, it also needs a juicier cut of lamb and these two meats are mixed in the proportion of 2:1. The first cevap was brought by the Ottomans and was actually inspired by the Ottoman kofta, which is similar to a Turkish meatball. It is believed that though the Persians developed the recipe for Cevapi, the Ottomans introduced the recipe to the Balkans. Interestingly, a cevapi and a kofta are prepared differently.
We didn’t initially lay the skewers on the grill grate because I wasn’t sure if they would stick. However, we found out quickly that the meat almost fell off the skewers with no safety net over the hot coals. Shit!
I made chicken shawarma a couple of months ago and wrote about it on my blog. It was delicious and tasted very close to the shawarma I had in Montreal.
As long as there has been fire, people have poked holes in their food with whatever they had and cooked it over an open fire. It’s the most primal way to cook.
I knew from my research that the meat should be mixed and chilled for several hours. The meat will adhere to the sword skewer easier if everything, including your hands, is cold.
The next time I make kofta, I will chill the meat mixture and put the skewers in the freezer for a few minutes to get them super cold. After that, they will go in the fridge until the fire is scorching, and we will use the grill grate right away.
How To Make Lebanese Kofta Kebabs
FAQ
What is the difference between kofta and kafta?
Is kofta Turkish or Arabic?
Is there a difference between kebab and kabob?
What is the best way to cook kofta kebab?
For best results, make sure each kofta kebab is about 1 inch in thickness. Place the kofta kebabs on the lightly oiled, heated gas grill. Grill on medium-high heat for 4 minutes on one side, turn over and grill for another 3-4 minutes. Serve the kofta kebabs immediately with pita bread, tahini and the fixings you prepared.
What spices do you need for kofta kebabs?
Kefta (or kofta) is a deliciously spiced and tender type of Moroccan kebab made using ground beef or lamb. The mixture is flavored with cumin, paprika, minced onion, coriander, and parsley and formed into skewers. The cinnamon, cayenne pepper, and mint leaves are optional but highly recommended.
What are kofta kebabs?
Kofta kebabs are kebabs (skewers) made with ground meat and lots of seasonings and fresh herbs. They’re super flavorful and juicy. These chicken kebabs are a healthier, lighter version of the classic Kofta kebab.