Small hand-formed cylinders of seasoned ground beef and lamb, grilled over charcoal until slightly charred outside and juicy within. Served in fresh flatbread with raw onions and kajmak.
Instructions
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1
Combine ground beef, ground lamb, grated onion, garlic, baking soda, salt, and pepper in a bowl.
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2
Knead the mixture vigorously for five minutes to develop a smooth, sticky texture.
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3
Refrigerate for at least two hours or overnight for best results.
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4
Form the mixture into finger-sized cylinders about eight centimeters long.
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5
Grill over hot charcoal, turning frequently, for eight to ten minutes until charred on the outside.
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6
Serve immediately in warm flatbread with raw onion rings and a generous dollop of kajmak.
Did You Know?
Prizren's qebapa shops have been serving the same recipe for over a century, passed from father to son.
The Story Behind Qebapa
Qebapa (the Kosovar Albanian name for ćevapi) is arguably Kosovo's most beloved street food. The charcoal-grilled meat rolls are a daily ritual for many Kosovars, with dedicated qebapa shops in every town serving them from morning to night. The city of Prizren is particularly famous for its qebapa, and fierce loyalties exist between different shops. The ritual of eating qebapa is social — always shared with friends, always with fresh bread, onions, and kajmak.
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