John Myers
Cevapcici with Djuvec Rice
The perfect cevapcici with djuvec rice recipe with a picture and simple step-by-step instructions.
- 125 g Minced meat
- 125 g Ground beef
- 1 half Onion
- 1 Garlic fresh (to taste)
- Sweet paprika powder
- Salt
- 1 tablespoon Flour
- 1 half Onion
- 1 half Red peppers
- 1 Garlic fresh (to taste)
- 1 tbsp Oil
- 100 g Rice
- 1 tbsp Cream
- 1 small can Chunky tomatoes
- Pepper
- Chili
- Parsley
- Cut half an onion and garlic into very fine cubes, mix with the minced meat and season with salt and plenty of paprika powder. With slightly damp hands, roll approx. 8 cm long slightly thick cevapcici. Turn the cevapcici in flour and leave to rest for about 1/2 hour so that the minced meat is firmer and does not disintegrate when frying.
- In the meantime, prepare the Djuvec rice. To do this, cut 1/2 onion and garlic into fine cubes. Cut half a red pepper into as small cubes as possible. Heat 1 tablespoon of sunflower oil in a small saucepan. Add rice, onions, garlic and paprika and sauté gently while stirring. Stir the cream into the rice so that it surrounds the rice and does not become too soft during cooking. Add the canned tomatoes with juice. Roughly chop the tomatoes with a wooden spoon and bring the Djuvec rice to a vigorous boil. Turn the temperature back to low and let the Djuvec rice soak without a lid for about 25 minutes. Stir frequently. Finally, season the Djuvec rice with salt, pepper from the mill and chili powder. Finely chop the parsley for the decoration.
- Brush a grill pan with sunflower oil, heat it and fry the cevapcici vigorously on both sides. Arrange the cevapcici with Djuvec rice on plates and sprinkle with parsley.
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