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

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.