by kirra » Sat Nov 14, 2009 11:56 am
Cevapcici
Grilled Lamb & Beef Meatballs
Cevapcici or Cevaps are Bosnia's snacks of choice. They also make a wonderful appetizer. These oblong meatballs are a close relative of Middle Eastern kofta, but with a distinctive Balkan flavor as their only spice is Hungarian paprika. I have cooked many types of meatballs and koftas in my time, but these are by far my favorite. The mixture also makes for a wonderful burger if shaped and cooked in that form.
Cevapcici are made with a mixture of ground been and lamb (and ground pork, for the non-Muslim populations). Please don't skip this step, as it's the mixture which gives it its subtle and alluring flavor.
Ingredients:
1 Tbsp. lard (or butter)
1/2 yellow onion, finely chopped
1 garlic clove, finely chopped
1 lb ground lamb
1 lb ground beef
1 egg white, lightly beaten
1 Tbsp. sweet Hungarian paprika
2 Tbsp. onions, finely chopped.
Preparation:
Heat the butter or lard in a small frying pan and when it starts to foam add the onions and garlic. Fry, stirring occassionally, until soft, around 6 to 8 minutes.
Meanwhile, mix the lamb, beef, egg and spices in a bowl. When ready, add the onion and garlic mixture. Mix well. Shape into small cylinders, approximately 1" x 2" and arrange in a plate. Cover with plastic wrap, wax paper or a towell and refrigerate for one hour to one day, to let the flavors settle and the mixture become firm.
Arrange the cevapcici on skewers about 1/4" apart from each other. Grill or pan fry in medium heat until done to your preference. Serve sprinkled with chopped onions and accompanied with pita bread.
[b][size=150]Cevapcici[/size][/b]
Grilled Lamb & Beef Meatballs
Cevapcici or Cevaps are Bosnia's snacks of choice. They also make a wonderful appetizer. These oblong meatballs are a close relative of Middle Eastern kofta, but with a distinctive Balkan flavor as their only spice is Hungarian paprika. I have cooked many types of meatballs and koftas in my time, but these are by far my favorite. The mixture also makes for a wonderful burger if shaped and cooked in that form.
Cevapcici are made with a mixture of ground been and lamb (and ground pork, for the non-Muslim populations). Please don't skip this step, as it's the mixture which gives it its subtle and alluring flavor.
[b]Ingredients:[/b]
1 Tbsp. lard (or butter)
1/2 yellow onion, finely chopped
1 garlic clove, finely chopped
1 lb ground lamb
1 lb ground beef
1 egg white, lightly beaten
1 Tbsp. sweet Hungarian paprika
2 Tbsp. onions, finely chopped.
[b]Preparation:[/b]
Heat the butter or lard in a small frying pan and when it starts to foam add the onions and garlic. Fry, stirring occassionally, until soft, around 6 to 8 minutes.
Meanwhile, mix the lamb, beef, egg and spices in a bowl. When ready, add the onion and garlic mixture. Mix well. Shape into small cylinders, approximately 1" x 2" and arrange in a plate. Cover with plastic wrap, wax paper or a towell and refrigerate for one hour to one day, to let the flavors settle and the mixture become firm.
Arrange the cevapcici on skewers about 1/4" apart from each other. Grill or pan fry in medium heat until done to your preference. Serve sprinkled with chopped onions and accompanied with pita bread.