Today's Balkan themed grill party was a gread success! Cevapcici, one of the most emblematic dish of the Balkan region played the main role. So that I avoid to offend anyone, I just call it Balkan dish as each folk in this region claims the rights to call it "their own national food". It's an outstanding dish and so easy to make. Traditionally it can be served with mustard, mustard onion, ajvar, sour cream/créme freche or even with yogurt.
Ingredients:
- 500 g minced pork meat
- 500 g minced beef meat
- 500 g minced lamb meat
- 3 medium onions
- 8 cloves garlic (1 head is perfect as well)
- 2 Tbsp. salt
- 2 Tbsp. red paprika powder (édes-nemes)
- 2 pinches chili powder
- 1/2 Tbsp. pepper
- 2 Tbsp. marjoram
- 2 Tbsp. tarragon mustard (mix mustard with tarragon)
- 1 egg
- oil for frying
Directions:
Finely chop the onion it
is almost minced. Chop the garlic as thoroughly as you possibly can (or simply
press it). Add these to the meat in a mixing bowl and season with salt and
pepper and all the other herbs. Mix it well with your hands.
1. Take a kitchen plank and
a large knife. Make small tight
rolls while using the knife (ca. 6cm long and 3cm thick). The point is to make
the rolls as tight as possible otherwise the cevapcici falls apart while you are
baking them. If you are not sure, try to make it as tight as possible, then put
them into the freezer for about 30 minutes, then cut the rolls into pieces.
2. Use a gnocchi, croquet and noodle maker machine (see picture below) and
make ca. 6cm long and 3cm thick cevapcici rolls.
Preheat oil in a frying pan, fry the cevapcici while continuously turning
them around until crispy. Make sure they don't stick to the bottom and/or get
burned! It takes about 10 minutes.
OR: Heat your grill to medium high and cook the cevapici
for about 2-3 minutes per side, turning once, until they are cooked through and
a deep brown color. Do not overcook them.
For those who want to be professionals and real cevapcici experts, here is
a small hint.
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Megjegyzés küldése