Cevap has a long history in the Balkans. The first Cevap was brought by the Ottomans or inspired by the Ottoman kofta. Nevertheless, it is believed that the Persians developed this formula, but the Ottomans introduced it to the Balkans. Although the Ottoman Empire did not survive in the Balkans, cevapi is still the main meat delicacy and the most popular grilled dish.
Bosnia and Herzegovina have the longest history of Cevap production, no wonder there are different varieties between cities. Each larger city or region has its own recipe. Although Sarajevo’s cevapi is the best and most popular, we cannot ignore Banja Luka cevapi (cevapi cooked with four Cevaps) or Travnicki cevapi (3-inch cevapi, 20 servings with somun soaked in broth).
1 lb ground beef
½ lb ground pork
3 garlic cloves, minced
1 ¼ tsp salt
1 tsp ground black pepper
1 tsp paprika
¾ tsp baking soda
In a large bowl mix together all ingredients.
Take a part of the mixture about 1 tablespoon and shape it into sausage.
Once done, put it on a platter and cover it with cling wraps, and put it in the refrigerator for at least 1 hour.
When you are ready to cook your sausages, preheat your grill to medium heat, 350-400⁰F.
Grill the sausages using a fine grate grill pan for 4-5 minutes a side, until golden and springy.
Serve the cevapi with sliced sweet onions and flatbread.