Cevapcici

A delicious grilled meat dish which originates from the Balkans.  I added both minced beef and minced lamb together along with spices.  In order that the grilled meat stays soft and juicy, I added bicarbonate of soda and cream of tartar to the meat mixture. This dish is best eaten with Djuvec Rice and Ajvar relish.

Ingredients (serves 4):
600 g minced beef
600 g minced lamb
4 pips garlic, to be peeled and finely minced
1 medium-size onion, to be peeled and finely diced
1/2 cup chopped fresh parsley
2 tsp salt
2 tsp freshly ground black pepper
1 tsp cayenne pepper
2 tsp paprika powder (Paprikapulver - rosen-scharf)

1/4 cup hot water
1 tsp cream of tartar (can be omitted if one does not have it at hand)
1/2 tsp bicarbonate of soda (baking soda or Natron)

Method:
In a big bowl, add both kinds of minced meat, minced garlic, diced onion, chopped parsley and mix thoroughly, kneading by using your hand.

In a small bowl, mix cream of tartar and bicarbonate of soda with hot water.  Stir until dissolved and add to meat mixture.  Then, add salt, black pepper, cayenne pepper and paprika powder.  Adjust seasoning to taste.

By using your hands, take a portion of mixture and roll into a sausage-like shape about 12 cm long. Repeat until mixture is used up.  You will get about 16 Cevapcicis.

Cover tray with cling film and store in fridge for at least one hour or overnight.

When using a hot grill, they will take about 5 minutes on each side to turn golden brown.

When using a frying pan, heat 2 tbsp oil over medium heat.  Shallow-fry Cevapcicis portionwise until golden brown on all sides.  Remove to a tray lined with kitchen paper. Repeat until all are used up.

Serve hot or cold with Djuvec Rice, Ajvar and sliced onion rings.

Bon Appetit!