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Bosnian Three-Meat Patties / Cevapcici |
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Serves: 4 Print this RecipeBOSNIA 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: 8 ounces ground beef chuck 8 ounces ground pork butt 8 ounces veal round steaks, ground, or lamb 1/2 onion, medium, grated 3 tablespoons parsley, chopped fresh Italian (flat-leaf) 1 1/2 teaspoons salt, or more to taste 1/2 teaspoon coriander, ground 1/2 teaspoon black pepper, freshly ground, or more to taste 1/2 teaspoon baking soda 1/3 cup beef broth, homemade or reduced-sodium canned, or water FOR SERVING: 1 onion, medium sized, finely chopped 1 tomato, fresh, ripe, finely chopped 1 red bell pepper, stemmed, seeded, and finely chopped, or 3 tablespoons chopped pickled peppers 4 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 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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