Unbreaded

Cow + Sheep + Pig = Ćevapčići

They call it the ćevapčići- a traditional Balkan sandwich, that consists of several types of grilled minced meat and spices. Popular street-food in Eastern Europe, this flavorful little number has also made quite a name for itself as summer festival street-food here in Chicago. As noted on the cheeky banner hanging above the meat stand, this ćevapčići- pronounced “che-vap-chee-chee,” is a deliciously crafted combination of 1/2 part cow, 1/4 part sheep, 1/4 pig, embarrassing amounts of garlic, and well-seasoned with salt and pepper, topped with a generous amount of tangy, boldly-textured (and colored!) red pepper and eggplant sauce, served atop a grilled pita. I believe the sauce- which was mildly overpowering but so tasty I didn’t mind- is a unique Americanized accompaniment, as my research on traditional Balkan ćevapčići noted yogurt, onion and even cottage cheese as toppings. Next time I order it, I may ask for the sauce on the side- like, a whole jar of it- to better taste the unique ćevapčići blend on this round, and then bring home the tangy goodness for some plain old burgers that could use the extra love.

I encountered this particular gem at a street festival in Wicker Park over the weekend, and am certainly glad I did so at the BEGINNING of summer, as I haven’t found a restaurant in town that has it as a staple menu item, so I get the feeling it truly is “festival food,” as fleeting as summer here in Chicago. Apparently, it has a cult-like following in town, having overheard such loving heckles while awaiting mine, such as the “man-bear-pig,” and “I get mine with 1/8 kitten,” among many various acknowledgments of its unique blend. To this I say, call it whatever you like, cause I’m calling it damn, frickin’ delicious.