Recipe: Cevapcici with Tzatziki Dip

Our friends at Viking River Cruises are in a sharing mood again – and does it ever look delicious! Here’s another great recipe direct from their ships’ kitchens.

Popular in Balkan countries, cevapcici [che VOP chee chee] are enjoyed as an appetizer or arranged with the tzatziki [TSOT see kee] dip in a sandwich. The dish was brought to Europe from the Middle East during the Ottoman expansion; the name derives from the Persian word kebab with a south Slavic diminutive ending, so literally “little kebabs.” These skinless sausages can be grilled in the broiler or on a barbecue grill. Tzatziki is from the Turkish dish cacik; this thicker version is very popular in Greece, where it can accompany meat or be eaten on its own as an appetizer or salad.

Cevapcici Ingredients:

• 1 1/2 lbs ground pork
• 1/2 lb ground lamb*
*If ground lamb is unavailable, raise the quantity of ground pork to 2 lbs.
• 1 lb lean ground beef
• 1 whole egg
• 1 Tbs garlic, minced
• 1 tsp salt
• 1 1/2 Tbs ground black pepper
• 1/2 tsp Hungarian sweet paprika
• 1/4 tsp hot Hungarian paprika
(Cayenne can be used as a substitute)

Tzatziki Ingredients:

• 1 large cucumber, peeled and grated
• 1/4 cup finely chopped white onions
• 2 c nonfat greek yogurt
• 1 c milk
• 1 tsp fresh minced garlic
• 2 tsp finely chopped dill
• Salt and pepper to taste
Directions:

Cevapcici:

• Mix the ground meats and egg in a bowl.
• Add the garlic, salt, black pepper and paprika and mix well using your hands.
• Form into finger-length sausages about three quarters of an inch thick.
• Lightly grease the grilling surface and grill the sausages, turning as needed, for about 20 minutes on medium to low heat.
Tzatziki Dip:

• Combine all ingredients in a bowl.
• Mix well and keep refrigerated until needed.
• Serve with the cevapcici and freshly baked bread.

Makes 12 servings

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