| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Hungarian | Import, New, Text | 1 | Servings |
INGREDIENTS
| 1 | lb | Ground lamb |
| 1 | lb | Ground veal |
| 1 | lb | Ground pork |
| 1 | Yellow onion, peeled and | |
| grated | ||
| 3 | Cloves garlic, peeled and | |
| crushed | ||
| 3 | T | Hot Hungarian paprika, or |
| Sweet paprika and a little | ||
| cayenne | ||
| 2 | T | 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 <100627.3022@COMPUSERVE.COM>
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Nutrition (calculated from recipe ingredients)
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Calories: 4187
Calories From Fat: 2684
Total Fat: 298.9g
Cholesterol: 1095.5mg
Sodium: 6923.7mg
Potassium: 5454.9mg
Carbohydrates: 56.7g
Fiber: 12.1g
Sugar: 21.6g
Protein: 309.3g