John Myers
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Cevapcici with Djuvec Rice and Hot Red Onions
The perfect cevapcici with djuvec rice and hot red onions recipe with a picture and simple step-by-step instructions.
Hot red onions:
- 3 Fresh onions
- 2 tbsp Tomato ketchup
- 1 tbsp Sweet paprika
- 1 tbsp Bbq seasoning
- 1 tsp Red chilli flakes
- Freshly squeezed lemon juice
- Chili powder to taste
- Salt
Cevapcici:
- 250 g Mixed minced meat
- 1 Chopped onion
- 4 Garlic cloves chopped
- 1 tbsp Sweet paprika
- 2 tbsp Breadcrumbs
- 1 Egg
- 1 tsp Dried marjoram
- 1 tsp Red chilli flakes
- 4 tbsp Chopped parsley
- Sal and pepper from the mill
- Olive oil
Djuvec Rice:
- 1,5 cups Long grain rice
- 0,5 Onion
- 2 tbsp Butter
- 1 Clove of garlic
- 2 Tomatoes
- 2 tbsp Chicken broth instant
- 1 tsp Salt
- 2 Pinches Pepper
- 1 tsp Sweet paprika
- 1,5 cups Frozen peas
- 3 tbsp Ajvar
- 1 Red pepper
- 2 cups Water
- 1 tbsp Chopped parsley
Hot red onions:
- First we start with the hot, red onions so that they can still pull through.
- To do this, we don’t dice the onions too small. I let it rise briefly in olive oil.
- Then add the tomato ketchup and the spices as well as the lemon juice. When seasoning, everyone should take the amount that is comfortable for them. My quantities are only guidelines.
- Mix everything well and put on one side to pull through.
Cevapcici:
- Heat some olive oil in a pan and briefly sauté the onion cubes, garlic cubes and chopped parsley. Let cool down.
- In the meantime, mix the minced meat with the egg and the spices well and then add the cooled garlic / onion / parsley mixture and mix well again. Season again to taste.
- From this mixture we now make small rolls of approx. 5-6 cm in length. So that they don’t break apart so quickly, put the rolls in the fridge again. To prevent things from sticking when rolling the rolls, it is advisable to use a little cornstarch to roll them.
- Heat some olive oil again in a pan and sear the rolls on all sides.
Djevec rice:
- Dice the onions and garlic and sauté in butter. Dice the tomatoes.
- Now we add the rice, the tomato pieces, stock powder, ajvar and water.
- Season well with spices.
- Now add the peas and chopped peppers.
- Put the lid on and let it simmer for 20 minutes.
- Before serving, add the chives.
- Now arrange all three parts together on a plate and just enjoy it. Unfortunately pictures are missing now. But when men are supposed to cook and then take photos, that’s a thing in itself. They’re not multitasking * grinning *.
- With this in mind, I wish you all a happy, cheerful and culinary Easter.
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