Cevapcici

A Yugoslavian favourite, Cevapcici (ch’-vahp-chee-chee) may either be served on skewers or removed from the skewers just

before serving. Small hot peppers, plain boiled rice and chutneys are ideal ac-companiments.

1 tablespoon butter

2 onions, finely chopped

2 garlic cloves, finely chopped 1 lb. minced lamb

1 lb. minced beef

2 thick, large slices of white bread, grated into breadcrumbs

Lamb chops in a tomato and paprika sauce, Cevap is an inexpensive, yet very tasty, Yugoslavian dish.

1 egg white, lightly beaten

2 teaspoon dried sweet basil

1 teaspoon salt

1 tablespoon paprika 5 teaspoon cayenne

In a small frying-pan, melt the butter over moderate heat. When the foam subsides, add half the chopped onions and the garlic and fry them for 10 to 12 minutes, stirring occasionally.

Remove the pan from the heat and turn the onions and garlic into a large mixing bowl. Add the lamb, beef, bread-crumbs, egg white, basil, salt, paprika and cayenne to the bowl. With a fork, combine the ingredients well.

Using your hands, shape the mixture into small walnut-sized balls.

Place the meat balls on a plate and cover them with greaseproof or waxed paper. Put the plate in the refrigerator and leave it for at least 1 hour, or until the mixture is firm.

Preheat the grill to high.

Remove the plate from the refrigerator and put the meat balls on skewers.

Place the skewers under the grill

and cook them for about 4 minutes on each side, or until the meat is dark brown on the outside.

Remove the skewers from the heat, sprinkle each skewer with the remaining chopped onion and serve at once.

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