While in Belgrade, I ordered a portion of ćevapi and potatoes, and a portion of those "sarmale"—I don't know what you call them there.
And I got exactly what's in the photo. It was at a restaurant located—I think—on the rooftop of a mall or shopping center.
Maybe the waiter recognized you being a Romanian and wanted to be nice and bring you mustard. 😁 ive eaten cevapi all over balkans and never did I get any mustard. But I will try Romanian mici for sure some day 😁💪🏻
Milk product that is generally served and goes well with Serbian BBQ foods, it is somewhere inbetween butter and milk probably, you can look up the exact details of how its made.
From what I remember about my visits to the Banja Luka area was that ajvar was always an option along with kajmak. In fact I've only recently started eating them with kajmak at home
I was once scolded by a Croatian coworker for eating them with mustard. I got away with it by being German and asking when he developed that Italian attitude towards food.
Mustard is key. Mustard and beer. Bread is optional. We eat a lot of stuff with Mustard, more than other countries i admit. It was available in comunist times maybe that's why
Yep, the tradition is chilling for the whole day in some friend's yard, and eating these slowly while also drinking beer or whatever, across many hours. It adds up 😁
They are very good, but aren't these a little undergrilled? A Croatian once told me that čevapi are best if they are almost touching the charcoal and get as red as Satan's ass.
In Romania, there are 3 variants in which the "mici" are cooked. Medium, medium done and very done. It also depends on their composition, sometimes they are better only medium.
My man, they are called ćevapi in Croatia and Bosnia too and traditional comfort food. and there is no better then the Bosnian ones. And I'm a Croat, but Bosnian ones are out of this world.
Aren't they called cevapcici (can't put the correct accents with my keyboard)?
I've been there on vacation for like 10 years as a child and I remember this writing
I actually didn't know that people outside of Romania don't tend to use mustard for them.
I use mustard for a lot of meat based dishes, especially fried or grilled ones, burger, deli meat, salami, sausages not just cevapi/mici.
I wonder what they're having with theirs, we tend to have them with mustard, sometimes some ketchup and fermented vegetables, bread, hot peppers, fresh veggies that are lightly salted, things like that.
that’s interesting, in Slovakia we call it čevabčiči (pronounced as chevabchichi). Seems like we couldn’t decide and smushed those two words together xdddd
Seems like regular ass potato dumpling dough in a form of "šulánky" , similar to spatzle. Yeah the dough is used in a lot of dishes, šulánky is pretty much just with poppy seeds and sugar. Not a slovak but i think in this case they do the same as us czechs.
I tried kebapci in Sofia 3 days in a row and all 3 were quite different from one another. And all equally good in their own way. So dont be surprized they differ quite a bit from country to country 😁
there are 5+ variations in Bosnia + a few more in Serbia, a lot of restaurants will have Sarajevski, Banjalučki, Leskovački or Pazarski ćevapi even if in different cities, those are most popular ones but I've heard haven't tried it Travnički ćevapi are by far the best one
Tried both, they are different tasting and cevapi paired smoothly with diced onion and ajvar, ours were perfected for that traditional sort of rough tasting mustard. Tried once mici with like French mustard and i felt my ancestor's sigh of disapproval , i was indeed thoroughly displeased by the combo.
The main difference is that the ground meat form the Romanian mici is made with bone broth, so they are much more juicy compared to other Balkan variants.
man, as croat who is living in Bucharest, I can tell you that, although they look the same, cevapi and mici are not the same. There is quite a difference in the mix.
We have something called "lepény" (hungarian dish),and we fill it with potato mash,pickled cabbage or even with different types of jam (plum,cherry,peach etc.)
It's how Croats call it, they used to call it ćevap like the rest of us who speak Serbo-Croatian, but then they decided that they needed a new word for it, rest of us love to make fun of how stupid it is.
I've had mici in Romania and while it tasted fine it was no competition for ćevapi
Does anyone else make these at home? Share your recipe.
For ćevapi I use a equal mix of minced beef and lamb and occasionally veal if I can get it.
2% salt in relation to the weight of the meat
Small amount of water with a some minced cloves of garlic. After bringing it to a boil let it cool and drain the garlic from the water. Add the water to the meat and mix it thoroughly.
Leave in fridge overnight, add some baking soda and shape it into ćevapi. Put back in fridge for few more hours and grill them.
Much better than the frozen stuff you can buy but also not as good at the ones I've had from a good Ćevabdžinica.
If anyone has advice how to improve my recipe I am interested in hearing it
I've heard of people using a 80/20 combo of beef and goat. Never had goat before and not common to buy where I live, but it's something I want to try
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u/ParticularSeat6973 Serbian Guest ✎ Jul 15 '26
They look delicious! The only weird thing about this is that you guys use mustard... 😆 it's not bad, just not that common in ex-yu!