Cevapcici with Vegetable Rice

5 from 4 votes
Prep Time 45 minutes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 2 people



  • 250 g Half beef and half pork minced meat
  • 2 piece Garlic cloves
  • 1 Red chilli pepper
  • 1 tsp Salt
  • 0,5 tsp Sweet paprika
  • 4 big pinches Colorful pepper from the mill
  • 3 tbsp Sunflower oil

Vegetable rice:

  • 75 g Basmati rice
  • 275 ml Water
  • 0,5 tsp Salt
  • 0,5 tsp Ground turmeric
  • 100 g 1 Red pepper, cleaned
  • 100 g 1 yellow pepper, cleaned
  • 75 g 1 large tomato
  • 75 g 1 Onion
  • 75 g Peas frozen
  • 2 tbsp Sunflower oil
  • 0,5 tsp Mild curry powder
  • 3 big pinches Coarse sea salt from the mill
  • 3 big pinches Colorful pepper from the mill


  • 2 Stalk Parsley for garnish



  • Peel the garlic cloves and dice them very finely. Clean / core the chilli pepper, wash and cut into fine cubes. If you don't want it to be quite so spicy, you only need ¼ or ½ chilli pepper. Put all ingredients () in a bowl, knead well, form cevapcici (approx. 10 pieces) with moistened hands and fry in a pan with sunflower oil (3 tbsp) all around until golden-brown.

Vegetable rice:

  • Cook basmati rice (75 g) in salted water (275 ml water / ½ teaspoon salt) ground with turmeric (½ teaspoon) for approx. 20 minutes on the lowest heat. Clean the peppers, remove the peel with a peeler and dice. Cut the tomato crosswise, remove the stem, scald with boiling water, peel and dice. Peel and dice the onion. Heat sunflower oil (2 tbsp) in a pan. Fry the vegetables (diced paprika, diced tomatoes, diced onions and peas) in it / stir-fry and season with mild curry powder (½ teaspoon), coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches). Finally add / fold in the cooked rice.


  • Serve the cevapcici with vegetable rice, garnished with parsley.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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