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Cevapi

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AK1 View Drop Down
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    Posted: 30 April 2012 at 22:30
Little Croatian sausages;

1 lb ground beef
1 lb ground lamb
2 tbsp lard or shortening
1/2 cup onion finely chopped
2 cloves garlic chopped
2 tbsp flour
1 tbsp parsley
1 egg lightly beaten
1 tsp paprika
salt & pepper to taste.



Heat the lard/shortening in a medium sauce pan. When foam subsides, add onion&garlic and cook until slightly browned. Transfer the onion mix to a deep bowl. Add the meat, egg, flour, salt , pepper, parsley and paprika. Mix well. When all the ingredients are well combined, shape little sausages from the mix, about 2" long. Refrigerate for a few hours before cooking.

Grill for about 15-20 minutes until they're a nice dark brown on the outside, and well cooked inside.



Enjoy





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africanmeat View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote africanmeat Quote  Post ReplyReply Direct Link To This Post Posted: 01 May 2012 at 09:39
OK you got my attention can i see some photos so i can start drolling.
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AK1 View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote AK1 Quote  Post ReplyReply Direct Link To This Post Posted: 01 May 2012 at 12:13
I'll take some pictures next time I make some.
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AK1 View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote AK1 Quote  Post ReplyReply Direct Link To This Post Posted: 03 May 2012 at 22:54
Meanwhile, here's a little history of the cevapcici;

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AK1 View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote AK1 Quote  Post ReplyReply Direct Link To This Post Posted: 03 May 2012 at 23:26
Here's another recipe;

Croatia's favourite fast food and kids love it.

Spicy Minced Meat Rolls
Cevapcici

1 1/2 pounds ground beef
1 teaspoon freshly ground black pepper
3 tablespoons chopped parsley
1/2 pound ground lamb
1 tablespoon salt
1 teaspoon minced garlic or garlic powder

Put all of the ingredients into a large mixing bowl and knead well to bind the meats and spices together. Refrigerate for about 2 hours and then take out and knead well again.Shape into finger-length shapes (just like small sausages) and cook on a grill or in a broiler over a moderate temperature so that they stay juicy. Turn only once and do not pierce. Serve in warmed or grilled Greek-style pita bread on a bed of onions. Also good with kajmak or sour cream, fresh peppers, ajvar and tomatoes.

 

From The Best of Croatian Cooking by Liliana Pavicic and Gordana Pinker-Mosher.

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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 04 May 2012 at 10:30
simple, easy and delicious ~ exactly what i like!
 
i don't get much ground lamb, but will give this one a try when i do. might also try it with ground deer, as well ~
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AK1 View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote AK1 Quote  Post ReplyReply Direct Link To This Post Posted: 04 May 2012 at 11:14
It would probably taste great with ground venison.
Don't worry about not using lamb, 90% of the time I don't either. Usually I use a beef/pork/veal mix.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote ChrisFlanders Quote  Post ReplyReply Direct Link To This Post Posted: 05 May 2012 at 04:55
Hey Darko, I was wondering which spices and herbs are frequently used in Croatia? To be honest, I would have expected some strong-ish spices in these recipes, especially when using lamb. I was thinking of influences coming from Little Asia like cumin etc. ?
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AK1 View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote AK1 Quote  Post ReplyReply Direct Link To This Post Posted: 05 May 2012 at 08:14
Hi Chris;

The big five are salt, pepper, paprika, parsley & garlic.  Also, bay leaves, thyme, marjoram, juniper berries, cumin and saffron are popular as well. 

Oops! I almost forgot. "Vegeta" which is a croatian seasoning mix, is very popular.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 06 May 2012 at 03:22
That last post inspired me to do a bit of research on Vegeta...it sounds wonderful!

Here is a link to a recipe to make your own low-sodium version of Vegeta.
Go ahead...play with your food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote ChrisFlanders Quote  Post ReplyReply Direct Link To This Post Posted: 06 May 2012 at 05:52
Indeed very interesting that "vegeta" recipe, Dave, never seen anything like it.  I'm very intrigued to try that out!
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AK1 View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote AK1 Quote  Post ReplyReply Direct Link To This Post Posted: 06 May 2012 at 09:18
My son makes chip dip out of it! Mixes a spoonful into some sour cream or yogurt.
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