Cevapcici or Cevaps are Bosnia's snacks of choice. They also make a wonderful appetizer. These oblong meatballs are a close relative of Middle Eastern kofta, but with a distinctive Balkan flavor as their only spice is Hungarian paprika. I have cooked many types of meatballs and koftas in my time, but these are by far my favorite. The mixture also makes for a wonderful burger if shaped and cooked in that form.

Cevapcici are made with a mixture of ground been and lamb (and ground pork, for the non-Muslim populations). Please don't skip this step, as it's the mixture which gives it its subtle and alluring flavor.

I modified the original recipe slightly by using butter instead of lard

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Cevapcici

Ingredients

• 1 Tbsp. butter
• 1/2 yellow onion, finely chopped
• 1 garlic clove, finely chopped
• 1 lb ground lamb
• 1 lb ground beef
• 1 egg white, lightly beaten
• 1 Tbsp. sweet Hungarian paprika
• 2 Tbsp. onions, finely chopped.

Instructions

Heat the butter in a small frying pan and when it starts to foam add the onions and garlic. Fry, stirring occassionally, until soft, around 6 to 8 minutes.

Meanwhile, mix the lamb, beef, egg and spices in a bowl. When ready, add the onion and garlic mixture. Mix well. Shape into small cylinders, approximately 1" x 2" and arrange in a plate. Cover with plastic wrap, wax paper or a towell and refrigerate for one hour to one day, to let the flavors settle and the mixture become firm.

Arrange the cevapcici on skewers about 1/4" apart from each other. Grill or pan fry in medium heat until done to your preference. Serve sprinkled with chopped onions and accompanied with pita bread.

Adapted from The Cooking of Vienna's Empire