Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Ground lamb |
| 1 pounds | Ground veal |
| 1 pounds | Ground pork |
| 1 large | Yellow onion, peeled and grated |
| 3 \N | Cloves garlic; peeled and crushed |
| 3 tablespoons | Hot Hungarian paprika, or |
| \N \N | Sweet paprika and a little cayenne |
| 2 tablespoons | Freshly ground black pepper |
| \N \N | Salt to taste |
| \N \N | Pinch of freshly grated nutmeg |
| \N \N | 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 ½ cucumber, peeled, grated and drained 1 hour 2 cloves garlic, peeled and crushed Juice of ½ 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@...>