| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Hungarian | New, Text, Import | 1 | Servings |
INGREDIENTS
| 1 | lb | Ground lamb |
| 1 | lb | Ground veal |
| 1 | lb | Ground pork |
| 1 | lg | Yellow onion, peeled and grated |
| 3 | Cloves garlic; peeled and crushed | |
| 3 | tb | Hot Hungarian paprika, or |
| Sweet paprika and a little cayenne | ||
| 2 | tb | Freshly ground black pepper |
| Salt to taste | ||
| Pinch of freshly grated nutmeg | ||
| Olive oil for basting |
INSTRUCTIONS
Mix all the ingredients, except the oil, thoroughly and roll the mixture into little "cigars" about 1 inch by 3 inches. Rub lightly with olive oil and grill or broil until done. These are great on the barbecue. Serve with yoghurt sauce (recipe follows). Yoghurt Sauce 1 pint yoghurt 1/2 cucumber, peeled, grated and drained 1 hour 2 cloves garlic, peeled and crushed Juice of 1/2 lemon Salt and ground white pepper to taste Pinch of cayenne pepper Mix all the ingredients together and serve with Cevapcici as a dip. Posted to EAT-L Digest 30 Aug 96 Date: Sat, 31 Aug 1996 10:23:25 EDT From: erika metzieder <[email protected]>
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