Ćevapčići, Montenegrin minced meat patties shaped into finger length sausages and grilled. Grated onion produced a lot of juice which when emulsified with fat created a nice firm but juicy texture. Smoky meat paired well with Ajvar, a traditional Balkan relish. Unlike others, Montenegrin version has eggplant and some hot peppers in the mix. And a side dish of Kuvana Krtola, potatoes dressed with yogurt and fresh cheese.
This was our dinner, this was my breakfast, this was our lunch. Never got boring. Then I opened the refrigerator anticipating another lunch. Gone. Good thing I wrote down what went in.
Cevapi, Montenegrin Sausages
— 2 lb ground lamb
— 1 lb ground beef
— 1 medium onion, grated
— 6 large garlic cloves, minced
— 2 tsp hot paprika
— 1 tsp smoked paprika
— 1 1/2 tsp baking soda
— 3 tsp back pepper
— 2 tsp salt
Ajvar
— 5 red peppers
— 1 medium eggplant
— hot peppers to taste
— 5 garlic cloves
— 1/4 cup olive oil
— 1 Tbsp white vinegar
— 1 tsp salt
— 1 tsp black pepper
Kuvana Krtola
— 5-6 small waxy potatoes, unpeeled, baked or boiled, halved
— 1 cup yogurt
— 8 oz feta
— salt
— green pepper, like cerrano, minced
— scallions, minced
— dill, minced
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