Not Cevap

Not cevap
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I found this recipe many years ago in a Supercook magazine. It’s a very tasty mix of lamb chops, leeks and paprika and the magazine stated that it was a Yugoslavian dish called cevap.

Since posting this recipe I have discovered, thanks to a Yugoslavian lady called Jan in the comments section below,  that cevap is a kind of Yugoslavian hamburger. So, for want of a better title, I decided to rename this recipe ‘not cevap’.

Where ever this dish hails from and whatever it’s called it is a very nice and easy way of cooking lamb chops.


(lamb chops with leeks)
Serves 4


50 g butter
4 lamb chops
1 large leek, washed and finely chopped
½ teaspoon salt
1 tablespoon paprika
1 tablespoon tomato puree
¼ teaspoon pepper
400 ml beef stock
1 bay leaf


In a large frying pan, melt the butter over a moderate heat. Add the chops and fry until brown on both sides. Remove the chops from the pan and set aside.

Add the leek to the pan and fry for 6-8 minutes, until softened.

Stir in the salt, pepper, paprika, tomato puree, bay leaf and stock. Mix well.

Return the chops to the pan, cover and simmer gently for 15-20 minutes, or until the chops are tender. The stock does not thicken up but if you feel it is a little too watery remove the lid and cook for a further 5 minutes to reduce a little. Serve.

Comments 15

  • Hello! Sorry, but cevap ( pronounced chevap, "?evap") is not the name of the dish you discribed.
    I am not shure for what that recipe is, but it is certanly not for chevap. Maybe it is for "ha?ijski ?evap" (?) but in most parts of ex Yu, it is not called like that.
    Chevap is kind of mashed meat ( like hamburger) usually mixed of lamb, pork, beef and spices and then grilled. It is served in speciall sort of bread called "lepinja" or "somun" and served with raw and salted onions.
    I was born in Yugoslavia so i know.
    If You want recipe, feel free to contact me.
    Greetings, Jan!

    P.s. here is how it looks:

  • How embarrassing! Thank you so much for putting me straight.
    I found the recipe years ago in a super cook magazine and it's been a favourite of our family ever since. I guess I'd better think up a new name for the dish now- maybe I should name it 'not Cevap'! 🙂
    – and yes I would love the real recipe for cevap.

  • I also know this recipe fromt he Super book recipe books and it was definitely called Cevap. I have long since lost the books, but still use the recipe. I was trying to find it today and came across this on the web search. Will download and use for future reference. Many thanks

  • I don’t mind what it’s called… it’s so tasty. This has become a family favourite at our house.

  • I have been looking for this recipe for months!!!I have all super cook books but cannot find it anywhere.I can even see the page it was on in my mind. Today I thought I would just try typing in the request on google and Voila here it is. This is dinner tonight sorted .Thankyou so much..

  • This is from an edition around 1980, I often cooked it. So glad you reproduced it and I will not lose it again.

    • So glad I could help. This was always one of my favourites, such an easy but tasty recipe. I have all the Supercook mags on file so if there are any another recipes you have been looking for let me know.

  • Thank you I have been cooking this since the 1980s , got the recipe from Supercook magazine, it’s delicious.

  • Thank you, I’ve been looking for this recipe for so long, loved it in the 80s and still do, a classic.

  • Not Cevap worked, very well. Uused some hot smoked paprika instead of thepepper. Seems a bit Hungarian to me, lots a juice, hob-top quickish qoulash, dishes crossed borders or regions,. Added eome Greek yoghurt too.

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