Cevaps

If you’ve ever walked through a Balkan town square on a summer evening, you know the smell. Charcoal smoke, sizzling meat, garlic in the air. That’s cevaps.

These little skinless sausages are the pride of Bosnian, Serbian, and Croatian grilling culture. A mix of ground beef, lamb, and pork gets seasoned with generous garlic, cracked black pepper, and a touch of cayenne, then shaped into thumb-sized links and grilled over open flame.

The baking soda in the mix is the old-school trick. It makes the texture lighter and more tender than you’d expect from a dense meat mixture. The beaten egg white holds everything together on the grill.

Serve them tucked into warm flatbread (lepinja) with raw onions, kajmak, and ajvar for the full Balkan experience.

Kitchen Tips

• Mix the meat and seasonings the night before and refrigerate. The flavours meld and the mixture firms up, making it easier to shape.
• Wet your hands before shaping the sausages so the meat doesn’t stick to your fingers
• Grill over medium-high heat, turning frequently. They’re small and cook fast, so stay close.
• The baking soda does its best work if you let the mixture rest at least an hour before grilling