Cevapcici with Tzatziki Dip

Recipe credit: Viking River Cruises

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

tzaziki.jpg

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 (1⁄5 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 T (9 g) garlic, minced

  • 1 tsp (5 g) salt

  • 1½ tsp (2⅓ g) pepper

  • ½ tsp (1 g) Hungarian sweet paprika

  • ¼ tsp (½ 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.

Rhonda Macier Lathen