Cevapcici With Tzatziki Dip
Cevapcici [che VOP chee chee] comes from the Persian kebab and Slavic diminutive ending, -cici; literally, “little kebabs.” These small sausages were introduced to Europe during the Ottoman Empire. Popular in Balkan countries, these bite-sized treats are enjoyed as appetizers or with tzatziki in a sandwich, and can be cooked under the broiler or barbecued.
Ingredients
Tzatziki
- 1 lg cucumber, peeled, seeded and grated
- ¼ C (50 g) white onion, finely chopped
- Salt and pepper to taste
- 2 C (490 g) nonfat Greek yogurt
- 1 C (237 ml) milk
- 1 tsp (3 g) garlic, minced
- 2 tsp (0.2 g) dill, finely chopped
Cevapcici
- 1½ lb (680 g) ground pork
- ½ lb (227 g) ground lamb
- 1 lb (454 g) lean ground beef
- 1 lg egg
- 1 Tbsp (9 g) garlic, minced
- 1 tsp (5 g) salt
- 1½ tsp (2.3 g) pepper
- ½ tsp (1 g) Hungarian sweet paprika
- ¼ tsp (0.5 g) Hungarian hot paprika, or cayenne
Directions
Tzatziki
Combine all ingredients in a bowl, mix well and refrigerate until serving.
Cevapcici
Combine all ingredients in a bowl and mix well and form into finger-sized sausages. Cook over medium flame on a lightly-greased grill, turning as needed until cooked through, about 20 minutes. Serve with tzatziki.
- Prep time: 12 minutes.
- Cook time: 20 minutes.
- Makes 12 servings.
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