cevapcici

by Eva Felis on July 4, 2011

Big news for 1 big bite: last weeks post about my favorite summer drinks: iced coffee, strawberry limes will be featured on the foodista homepage on the July 6, just one day, you don’t want to miss that. I am really excited about that and put the foodista badge all over this side, rather not cool but I don’t get this honor every day.

Cevapcici is a Serbian speciality or is it from Croatia? We better don’t fight over that, I am already confused about dishes I know from Germany which become French or Swiss or vice versa. At the end it’s all European. Let’s say it is traditional cooked in the Balkan area. I even saw them in a few Greek restaurants served over pita bread with cole slaw and tzatziki on the side and this is how you should have them to get the whole deal.
I would describe them as a meatball changed his job and become a sausage. They are grilled the best but if it is pouring rain outside I am more than ok to pan fry or even bake them rather than refrain from enjoying them. Traditionally they are made with very fine ground meat, you can ask your butcher to ground your meat a second time, I like to use my food processor. The ground meat you get at your grocery store will work just great.
Usually cevapcici don’t come wrapped in bacon but I think why not? Everything is better with bacon, I even got bacon with chocolate and ice cream. Not bad but it feels just strange, unnatural.

 

cevapcici

serves 2-4

Make ahead! They need to rest at least one hour in the fridge but one day would be even better for developing more flavor.

You can use many kind of meats like pork, some people say the best choice is half beef and half lamb, I am not a fan of lamp, so beef it is for my recipe but use what you like.
Make some variations with green olives, feta cheese (crumbled or filled), oregano etc. You got the idea!

500 g / 1 pound ground beef
1 minced onion
2 minced cloves of garlic
3 tablespoons sour cream
3 tablespoons bread crumbs
1 teaspoon sea salt
3 tablespoons chopped fresh parsley
1.5 tablespoons fresh ground black pepper
1 tablespoon paprika powder
1 teaspoon curry powder (optional)
8 bacon stripes

Put everything in a bowl and knead with your hands until well combined. Or use your food processor with the blade attachment for one minute.
With wet fingers form a sausage like shape about 10 cm / 4 inch long, you should get 8 cevapcici. Roll every cevapcici in one slice of bacon. It will stick, you won’t need to fix it with a toothpick.
Put them on a plate, cover and put it into your refrigerator for at least one hour.

Grill over medium heat (200 C / 400 F, direct) until the bacon is nice and crispy.

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Lover of chocolate and vegetables, Atlantan by choice and German by birth

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