Cevapcici – Bosnian recipe variation

Ingredients for 4 servings:

• 500 g minced pork or lamb
• 500 g minced beef or veal
• 1 large onion(s)
• 4 garlic cloves
• some parsley
• ½ tbsp salt
• 3 tsp paprika powder
• 3 tsp white pepper

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Cooking/baking time approx. 10 minutes; Total time approx. 1 day 55 minutes

First of all: I use 1 kg of mixed minced meat because I don’t like lamb. Swapping the minced pork for lamb is no problem. The important thing is that everything remains a minced meat mixture! Not just beef or just lamb, etc. The minced meat should be minced very finely! Add the finely grated (not chopped!) onion, the very finely chopped garlic, finely chopped parsley, salt, and paprika to this minced meat. After you have thoroughly kneaded the minced meat dough with your hands, place it in a covered bowl and refrigerate for 24 hours. This is good for the flavor! Only then do you pepper the minced meat and form cevapcici with your hands into about 7 cm long and 2 cm thick cevapcici. This equates to a minced meat mixture of about 50 grams per roll. Then fry the cevapcici in a pan for about 7-8 minutes, turning them constantly. Served with fries or, more traditionally, with Djuvec rice. You can also add raw, finely diced onions to the plate.