Chevapchichi With Yogurt Sauce Recipes

CHEVAPCHICHI

Steps:

• Mix together and let sit in frig (over night or less). Form into sausages and grill.
• We serve with tomatoe and onion salad.
• Makes 16 sausages. (About 2 oz each)

CEVAPCICI (CEVAPI) BALKAN SAUSAGE SANDWICHES

Steps:

• In a large bowl, combine the ground pork, ground beef, ground lamb and egg white. Add the garlic, salt, baking soda, black pepper, cayenne pepper and paprika. Mix well using your hands.
• Form into finger length sausages about 3/4 inch thick. Arrange in a plate.
• Cover with plastic wrap or wax paper and refrigerate for one hour to one day, to let the flavors settle and the mixture become firm.
• Preheat the grill, medium-low heat. Lightly oil the grilling surface.
• Grill cevapcici until cooked through, turning as needed. The grilling usually takes about 30 minutes.
• Serve in warmed or grilled pita bread, white bread or rolls on a bed of chopped onions, with your choice of toppings such as kajmak, sour cream, cottage cheese, fresh peppers, ajvar or tomatoes.

CEVAPI OR CEVAPCICI RECIPE - CROATIAN FOOD

Steps:

• Combine: Place the ground meat in a bowl. Chop the onion very finely and grate the garlic cloves. Add to the bowl. Add the chopped parsley, all sorts of paprika, baking soda, dried breadcrumbs, water, Vegeta, salt, and pepper. Mix well with the hand mixer fitted with the dough hooks.
• Refrigerate: Cover the bowl with cling film/ plastic foil and leave to rest for 1 or 2 hours in the refrigerator.
• Shape sausages: Take portions of the meat mixture, about 50-55 g/ 1.7-1.9 oz/ ¼ cup portions, and form the cevapi. The rolls should be about as thick as your thumb and about 7-10 cm/ 3-4 inches long. I had 18 sausages. You can easily double the recipe.
• Grill the cevapcici on the hot grill pan or the barbecue for about 12-14 minutes, turning them several times in between, or until brown and cooked through. I checked by cutting one in the middle and then grilling the subsequent batches for the same time.
• Serve hot as suggested above. The cevapcici can be reheated in the oven at 180 degrees Celsius/ 350 degrees Fahrenheit for about 10 minutes or until heated through. Check one; if it is not hot enough, give the sausages a few more minutes.

BASIC YOGURT SAUCE

Steps:

• In a medium mixing bowl, whisk together yogurt, mint, oil, lime juice, salt and 1 to 2 tablespoons water. Use a rasp grater to finely grate garlic into the bowl. Stir, taste and adjust salt and lime juice as needed. Cover and refrigerate leftovers for up to 5 days.

SERBIAN CEVAPCICI

Steps:

• Preheat a grill for medium-low heat.
• In a large bowl, combine the ground pork, ground beef, ground lamb and egg white. Add the garlic, salt, baking soda, black pepper, cayenne pepper and paprika. Mix well using your hands, and form into finger length sausages about 3/4 inch thick.
• Lightly oil the grilling surface. Grill sausages until cooked through, turning as needed, about 30 minutes.

TRIESTINE CEVAPCICI

Steps:

• Place beef, pork, parsley, and garlic in a large mixing bowl. Season with seasoned salt, pepper, paprika, and nutmeg. Add egg white and red wine; mix thoroughly until well blended. Cover and refrigerate for 30 minutes to allow flavors to blend.
• Preheat an outdoor grill for medium-high heat and lightly oil grate.
• Roll the meat mixture into sticks about 1 inch thick by 3 inches long, using less than 1/4 cup of the mixture per stick. Brush the cevapcici lightly with olive oil.
• Cook on preheated grill until browned on the outside and no longer pink on the inside, about 12 minutes.

CEVAPI WITH AJVAR

Steps:

• Place the minced beef and pork in a large bowl, then peel and crush in the 4 cloves of garlic. Sprinkle over the bicarbonate of soda and paprika, and season.
• Crack in the egg and use your hands to scrunch everything together. Add as much of the sparkling water as you need to make a smooth, pliable mixture.
• Divide the meat into 10 to 12 pieces and roll each one into a sausage shape, about 10cm long and 2cm thick. Place the cevapi on an oiled baking tray, cover with clingfilm and chill in the fridge until needed.
• For the ajvar, preheat the oven to 230ºC/450ºF/gas 8.
• Place the whole peppers and aubergines on a large roasting tray along with the unpeeled garlic bulb and roast in the oven for 30 to 40 minutes, or until the veg skins are blackened, turning halfway through.
• Place the charred peppers and aubergines in a bowl, cover with clingfilm and leave for 20 minutes, to steam off the skins. Once they've cooled slightly, pull off and discard the skins, seeds and stalks and chop the flesh on a board.
• Squeeze out the garlic from 6 of the roasted cloves and add it to the veg along with most of the parsley, then chop it all together (if you have much roasted garlic leftover, stir it into softened butter and store in the fridge - it's great for garlic bread!).
• Keep chopping everything together, season with sea salt and black pepper, squeeze over the juice of 1 of the lemons and drizzle over a good lug of oil. Adjust the seasoning to taste, then set aside.
• Finely chop the remaining parsley and tip into a bowl. Peel, finely chop and add the onion, squeeze over the juice from the remaining lemon, then mix together. Set aside.
• Just before you're ready to serve, warm your flatbreads in the oven, and preheat a griddle pan over a high heat. Add the cevapi and griddle for 10 to 12 minutes, or until cooked through.
• Spread some ajvar on top of the warm flatbreads, with a couple of cevapi and a guindilla pepper (if using) on top of each, a dollop of sour cream and the herby onions on the side.

SERBIAN SAUSAGE CEVAPCICI

Steps:

• In a large bowl, thoroughly mix together all ingredients (with your hands). When well combined, put in the refrigerator (covered) for an hour, or up to overnight.
• Shape mixture into small cylinders about 1 inch in diameter and 2-3 inches long.
• Place formed sausages on a wax paper lined plate in layers (you could also freeze them at this step for making at a later time)
• Grill over medium heat, about 8 minutes on each side or until well done.
• Serve with finely chopped onions on a roll or pita

CEVAPCICI WITH YOGHURT DIP

Steps:

• Combine the yoghurt, oil and mint, season.
• In a bowl, mix the meat with all the other ingredients up to and including the salt, knead well until the ingredients have combined to form a compact mass. With wet hands, shape the mixture into 12 rolls.
• Cover and grill the cevapcici over/on a medium heat (approx. 200 °C for approx. 10 mins. all over. Thread the cevapcici onto wooden skewers as desired, serve with the yoghurt dip.

CHEVAPCHICHI WITH YOGURT SAUCE

Steps:

• 1. Mix together yogurt, cucumber, lemon, mint, salt, and garlic for the cucumber-mint sauce in a small bowl and keep chilled while preparing kebabs. 2. In a large bowl, soak the bread in the hot water until absorbed, about 30 minutes. Add the onion, parsley, mint, egg, garlic, cumin, coriander, oregano, salt and pepper and knead until combined. Knead in the beef and lamb until combined. 3. Line a large baking sheet with plastic wrap. Using moistened hands, roll the meat mixture into approx. 30 oval patties. Cover and refrigerate the patties for at least 1 hour. 4. Preheat a grill pan. Brush the kepabcheta with olive oil and grill over moderately high heat, turning occasionally, until browned and cooked through, about 4 minutes per side. Serve immediately with Yogurt Sauce.