Cevapcici is a minced meat dish from the Balkans. The patties are easy to make and don’t require any advanced ingredients. Here we use turkey mince to make our own delicious version of the cylindrical and flavorful patties. We have cooked them in a frying pan but you can also cook them in the oven or even better, grill them on the outdoor BBQ. Cevapcici can be served either in the traditional way in pita bread with various vegetables and a paprika sauce as a side, or as regular minced meat patties with potatoes in some form and brown gravy or cream sauce. This recipe give about 40 patties.
You will need
Patties
2.2 lbs of turkey mince
1 large yellow onion
4 cloves of garlic, peeled and finely chopped or grated
0.42 cups of carbonated water
1 ½ tsp of baking soda
1 tsp of Vegeta (a seasoning mix)
2 tsp of paprika, preferably hot Hungarian
1 tsp of freshly ground black pepper
1 tsp of salt
1 red chili, finely chopped (amount depending on the strength of the chili fruit and tolerance for heat)
0.42 cups of parsley, finely chopped
4 tbsp of potato starch
Butter and canola oil for frying
Sauce
3 tbsp of homemade paprika and tomato puree or 3 tbsp of Ajvar relish
3 tbsp of crème fraiche
1 tbsp of Hellman’s or homemade mayonnaise
Finely chopped red chili to taste
½ tsp of honey
Freshly ground black pepper
¼-½ tsp of salt
Accompaniments for wrap or pita bread: (more serving suggestions are available at the end of the recipe)
1 red onion, peeled and thinly sliced
Shredded iceberg lettuce
Cucumber, cut into half-moons
Bell pepper, diced
Cherry tomatoes, divided into 4 quarters
Parsley, finely chopped
Red chili, thinly sliced
Pita bread or wraps
Homemade paprika and tomato puree (instructions are available at the end of the recipe)
3.3 lbs of red bell pepper, washed, cored and cut into rough cubes
1.65 lbs of tomatoes, washed and cut into pieces
Red chili, (desired amount after strength and taste), chopped
1 tbsp of salt
0.63 cups of canola oil
How to make it
Start with the minced meat mixture (preferably the day before and let it rest in the fridge)
1. Grate or mix the onion in a food processor until it becomes finely grated or chopped. Heat a frying pan and fry the onion in butter and oil over medium heat for a few minutes until it softens. Let it cool before you put it in a mixing bowl large enough to hold all the ingredients.
Butter and canola oil for frying
1 large yellow onion
2. Grate the garlic cloves and put them in the mixing bowl.
4 cloves of garlic, peeled and finely chopped
3. Dissolve the baking soda in carbonated water and pour it into the mixing bowl.
0.42 cups of carbonated water
1 ½ tsp of baking soda
4. Put all the other ingredients in the bowl and knead until everything has mixed properly. Put in the fridge and let the mixture rest overnight (at the very least 4 hours).
2.2 lbs of turkey mince
1 tsp of Vegeta
2 tsp of paprika, preferably hot Hungarian
1 tsp of freshly ground black pepper
1 tsp of salt 1 red chili, finely chopped (amount depending on the strength of the chili fruit and desire for heat)
0.42 cups of parsley, finely chopped
4 tbsp of potato starch
5. Distribute the mixture with a tablespoon in small dollops on a baking paper. Wet your hands and compress the minced meat while the dollops are shaped into evenly thick cylindrical patties (about 3.15 inches long).
6. Put the patties in the fridge and let them rest until it’s time to cook them.
Make the sauce
7. Mix all the ingredients for the sauce in a bowl and put in the fridge.
3 tbsp of homemade paprika and tomato puree or 3 tbsp of Ajvar
3 tbsp of crème fraiche
1 tbsp of Hellman’s or homemade mayonnaise
Finely chopped red chili to taste
½ tsp of honey Freshly ground black pepper
¼-½ tsp of salt
Accompaniments if the patties are to be served as wraps or in pita bread
8. Put the onion slices in cold water in a bowl and put in the fridge. Let them soak for at least 15 minutes but preferably longer. It removes some of the sharp taste and makes them crispy. Before serving, strain the water off and let the onion dry on kitchen paper.
1 red onion, peeled and thinly sliced
9. Prepare all the accompaniments if the patties are to be served in a wrap or pita bread.
Shredded iceberg lettuce
Cucumber, cut into half-moons
Bell pepper, diced
Cherry tomatoes, divided into 4 quarters
Parsley, finely chopped
Red chili, thinly sliced
10. Heat up oil and butter in a frying pan. When the butter has quieted down, lower to medium heat and fry the patties all around for about 10–12 minutes.
Butter and canola oil for frying
11. Serve with pita bread or wraps, the sliced red onion, shredded salad, tomatoes, bell pepper, cucumber, tomato quarters, chopped parsley and paprika sauce.
Pita bread or wraps
12. Alternatively, the patties can for example be served with wedge potatoes and a good sauce or with mashed potatoes and a brown cream sauce.
Paprika and tomato puree - How to make it
1. Run the bell pepper, chili, and tomato pieces in a food processor to a puree. Put everything in a large nonstick pot.
3.3 lbs of red bell pepper, washed, cored and cut into rough cubes
1.65 lbs of tomatoes, washed and cut into pieces
Red chili, (desired amount after strength and taste), chopped
2. Boil the purée without a lid (preferably with a splash guard) on medium heat until all the liquid has boiled away, about 2.5–3 hours. Stir occasionally.
3. Add salt and canola oil and cook for an additional 45 minutes. Stir occasionally.
1 tbsp salt
2/3 cup canola oil
4. Preheat the oven to 257 °F and spread the mixture in a spacious ovenproof dish or tray. Roast in the oven for about 45 minutes. Stir once or twice.
5. Pour into well-cleaned and sterilized jars and put the lid on immediately. The paprika purée will last in the fridge unopened for at least 1 year.
Tip: The purée will last a long time in the fridge if you pour canola oil on it so that it covers the entire surface when parts of the contents are used, as long as you use a clean spoon.
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