Bosnian kitchen: GRILLED MEAT BALLS – ĆEVAPI or ĆEVAPČIĆI

The word cevapcici comes from the Turkish kebab (roast) but the way our meat balls are made has nothing in common with the dish its name originated from. For making the meat balls take half beef and half mutton or in a proportion of 3/5 to 2/5. One helping should amount to about 150 gr. of meat without bones. The meat should be quite clean when purchased for if the meat balls are to have a good flavour the meat must not be washed but only wiped with a damp cloth. The meat is diced, mixed together, spinkled with salt, and double minced. It is then neaded for some time and allowed to stand for two to three hours. In some places in Bosnia a little mineral water is added to the mixture, to give added flavour and prevent the meat balls from sticking to the grill. Bicarbonate of soda should not be added. Nowadays some people add a little powdered flavouring, but this is not advisable. When the mixture has stood long enough it is made up into oblong meat rolls, about 3-6 cm long, either with a special machine or by hand; their diameter is about 1.5 cm. When the minced meat comes out of a machine like a long roll of sausage meat it is cup up into „cevapcici“. Ideally, they should be cooked on a charcoal grill and served at once. If made at home they are usually cooked on the hot plate of the cooking range or electric grill, or baked in the oven. When done, the meat balls are sprinkled with freshly- – ground pepper and served with freshly chopped onions— about one small onion to one helping.