croatia: September 2013 Archives


bosnia-herzegovina, bulgaria, croatia, serbia
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Meatballs, or 'minced meat fingers' as they are often translated, are found all over the Balkans.  The best I have had were in Belgrade, served with fantastic kaymak (slightly soured clotted cream) and ajvar (red pepper relish).  They are also great with pickled cucumbers or raw chopped onion, and puffy white bread.  To mimic kaymak, simply mix clotted cream with a little sour cream and a pinch or two of salt.  

Cevapcici.JPGThis recipe is very simple.  The secret to success is making the mixture ahead of time, and then cooking the čevapčiči at the last minute and serving them immediately, since they dry out quickly. 


Culinary Anthropologist