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Bosnian Three-Meat Patties / Cevapcici |
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Serves: 4 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Bosnian Three-Meat Patties / Cevapcici recipe on the web!!BOSNIA Advance Preparation: 1 hour for chilling the patties Cevapcici (pronounced "che-vap-chee-chee") are one of the many grilled ground meat patties popular in the Balkans; compare them with the mititei (Romanian Pork and Lamb Sausages) and kufteh (Bulgarian Burgers) in this chapter. This version calls for an equal amount of beef, veal, and pork, but cevapcici are also made with just lamb or any combination of these meats. The resulting flavor is so richly complex it tastes like a hamburger that’s gone to finishing school. The addition of baking soda helps to make the mixture light. Note that the meat shouldn’t be too lean; 15 percent fat is ideal. FOR THE PATTIES: _ oz ground beef chuck _ oz ground pork butt _ oz veal round steaks, ground, or lamb ___ onion, medium, grated _ tbs parsley, chopped fresh Italian (flat-leaf) _ 1/2 tsp salt, or more to taste ___ tsp coriander, ground ___ tsp black pepper, freshly ground, or more to taste ___ tsp baking soda ___ c beef broth, homemade or reduced-sodium canned, or water FOR SERVING: _ onion, medium sized, finely chopped _ tomato, fresh, ripe, finely chopped _ red bell pepper, stemmed, seeded, and finely chopped, or 3 tablespoons chopped pickled peppers _ crusty rolls 1. Combine the beef, pork, veal, onion, parsley, 1 1/2 teaspoons salt, the coriander, 1/2 teaspoon pepper, and the baking soda in a large bowl. Knead and squeeze the mixture with your hands until thoroughly blended, 3 to 4 minutes. Knead in the broth. To test the mixture for seasoning, sauté a small amount of it in a nonstick skillet until cooked through, then taste, adding salt or pepper to the remaining mixture as necessary; it should be highly seasoned. 2. Lightly oil a large plate. Divide the mixture into 8 equal portions. Lightly wet your hands with cold water, then roll each portion between your palms to form a sausage shape about 1 inch in diameter and 2 inches long. Place the cevapcici as they are made on the prepared plate. Cover loosely with plastic wrap and refrigerate them for 1 hour. Place the onion, tomato, and bell pepper in separate serving bowls. Cover and set aside until ready to serve. 3. Preheat the grill to high. 4. When ready to cook, oil the grill grate. Arrange the cevapcici on the hot grate and grill, turning with a spatula, until nicely browned and cooked through, 6 to 8 minutes in all. 5. Serve the cevapcici on crusty rolls (2 per roll), topped with spoonfuls of onion, tomato, and bell pepper. Makes 8 patties; serves 4 Recipe from The Barbecue! Bible by Steven Raichlen Copyright 2009 by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing. Cheeseburger Bacon and Smoked-Cheese Burger Avocado, Sprout and Salsa Burger Bulgarian Burgers / Kufteh Slipper Burgers / Chapli Kebab Bosnian Three-Meat Patties / Cevapcici Romania Pork and Lamb Sausage / Mititei Samba Dogs Spicy Chorizos Pork and Pomegranate Sausages / Kupati Samba Sausages / Choricou Beef Sates With Coriander / Sate' Age Flying Fox Sates / Sate' Kalong Lamb Sate With Tamarind Sauce / Sate' Buntel Tamarind Water Oasis Kebabs / Kofta Spiced Lamb and Beef Kebabs / Lula Kebab Persian Lamb and Beef Kebabs / Kubideh Shallot Kebabs With Pomegranate Molasses / Sogar Kebab Pomegranate Molasses / Narshrab Lamb and Pistachio Kebabs The Original Karim's Seekh Kebab Lamb In Lavash / Lyulya Kebab Lamb and Eggplant Kebabs / Sedzeli Kebab Cracked Wheat and Lamb Kebabs / Semit Kebab Gentle Al Kebabs With Fire-Charred Eggplant And Yogurt Four-Pepper Chicken Kebabs / Kafta |
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