Skip to main content

Serbia: Cevapcici and Pecenje Paprike {CATWWC}

Thanks for a (gentle) nudge from the Enthusiastic Kitchen Elf, we are getting back on track in our Cooking Around the World Adventure for the summer. So, here we are at Serbia.

On the Map
Serbia is country located in the Balkans, sharing its borders with Bosnia-Herzegovina, Bulgaria, Croatia, Hungary, Macedonia, Montenegro, Romania, and Albania. It is landlocked, although access to the Adriatic is available through Montenegro, and the Danube River provides shipping access to inland Europe and the Black Sea.


A Few Fun Facts
  • Most Serbian last names end with the letters “ić”. The five most common are: Jovanović, Petrović, Nikolić, Marković, and Đorđević.
  • In 274 AD, Constantine the Great, the Roman Emperor, was born in the Serbian city of Nis.
  • Between the 3rd and 4th centuries, a total of eighteen emperors, accounting for twenty percent of all Roman rulers, were born in what is modern day Serbia.
  • The only Serbian word that is used around the world is “vampire”.
  • The clock-making industry in Serbia is even older than the world-famous Swiss one. The Serbs began making clocks almost 600 years before the Swiss did.

Note: these recipes are my interpretation of traditional recipes. I do not intend to offend anyone if your grandmother doesn't make these like this. But if you'd like to share a family recipe with me, I'd be happy to give it another shot.

Cevapcici Ingredients

  • 1 lb each lean ground beef and ground turkey * (traditionally this is made with beef, pork, and lamb)
  • 1 egg white
  • 4 cloves garlic, minced
  • 1 t baking soda
  • freshly ground salt
  • freshly ground pepper
  • 1 t paprika
  • dash of cayenne pepper

Preheat a grill or barbeque. In a large bowl, combine all of the ingredients.. Mix well using your hands, and form into 5" to 6" long sausages about 1 to 1-1/2" thick. Lightly oil the grilling surface. Grill sausages until cooked through, turning as needed, about 30 to 40  minutes.

Pecenje Paprike Ingredients

  • 8 peppers
  • olive oil, to drizzle

Preheat a barbecue or grill. Place pepper on grill and cook, turning, until skins blister and blacken. To eat, peel off skins and discard. Drizzle with olive oil  to serve.

I served the Cevapcici with a side of fresh kraut. And, though we all loved this dinner, R did start calling it 'gorilla poop.' Not so appetizing...but he is a pre-teen boy! So, maybe that scatalogical humor is to be expected.

And that's a wrap on our Serbia tabletop travel. Stay tuned as we head to the Seychelles next!


Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce