Cevapcici (prounounced Chee-vap-chi-chi) is a dish that I had growing up in Austria. It was ground meat that was heavily flavored with garlic and paprika and that was formed into finger thick sausage shapes and browned. It is actually a dish that is from Eastern Europe. It is traditionally served with raw onions, red radishes, often with potatoes on the side. I made it with some hesitation, not knowing how my family would like them. I got a thumbs up from 3 of the 4 family members. My husband asked why I was holding out on making it for so long and my 13 year old daughter proclaimed that I should make them again. My son will eat anything. My eldest daughter said it was okay. I will take okay! This recipe is actually a little milder than I remember eating in Austria and think I would kick up the spice factor a little next time by adding a dash of cayenne pepper (added in the recipe, but optional if you don’t like spice).
This is translated from a cookbook that I own that is in German (link)
Cevapcici (or Chevabchichi)
translated and adapted from: Die Besten Thea-Rezepte Kochbuch #14 page 36
Serves 5
Ingredients:
- 1 Tbsp butter or canola oil
- 1 large onion, finely minced
- 5 cloves garlic, minced
- 1 lb ground lamb (if you can find it, or use beef)
- 1 lb ground lean beef
- 1 egg white, lightly beaten
- 1 1/2 tsp salt
- 1 1/2 Tbsp ground paprika
- 1/4 tsp cayenne pepper (for extra kick, optional)
- Canola oil, for frying
- Serve with: sliced radishes, dill pickles, sliced onion rings, and potatoes on the side
Preparations:
Heat the butter or canola oil over medium high heat and cook the finely minced onion until golden brown. Add the garlic and cook for one more minute. Remove from heat. Add the cooked onions to the ground meat, egg white, salt, paprika and cayenne pepper and mix thoroughly to combine. Form the meat into 1 1/2 inch long finger thick “sausages”. Place them on a platter, cover with plastic wrap and put them in the refrigerator for at least one hour to set. Grill on the barbecue for about 8 minutes each side if you desire. Alternatively, you could also fry the meat in canola oil over medium high heat turning them occasionally to brown on all sides, about 8 minutes on each side.
I hope you enjoy another dish that is from Europe, that was a childhood favorite of mine.
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