Ceviche
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
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
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.
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.