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Serbian Meat Dishes

Cevapcici (1)

500 gr minced meat (lamb)
500 gr minced meat (beef)
1 egg
a little tabasco
1 teaspoon oregano
1 teaspoon salt
1 teaspoon (spicy) bell pepper powder
2 cloves garlic, minced
3-4 tablespoons beef/vegetable stock

Mix all the ingredients together and make sausages of it. The sausages should be 10 cm long and be as thick as a finger. Then you can grill them over a charcoal fire or an electric grill. I use a grill pan and that works well too.

The recipe says lamb meat should be used since it contains fat that makes the cevapcici tender. Pork is a good substitute in case you do not like lamb.


Cevapcici (2)

500 gr minced meat (pork and beef mixture)
1 onion (cut in very small pieces)
2 cloves garlic (minced)
1 egg
1 tablespoon paprika powder
salt and pepper

Mix all the ingredients together in a large bowl. Make small sausages of the meat mixture and put them in the fridge for 1 hour.
Roast the cevapcici over the barbeque, use the oven grill or a grill pan until they are cooked well and look brown.
Eat the cevapcici combined with raw onion rings and ketchup (or any other sauce you like).

You can also use 500 gr fresh tomatoes, take of the skin by putting the tomatoes in boiling water until the skin breaks. After removing the skin cut the tomatoes in small pieces (take off most of the seeds). Use them the same way as the canned tomatoes.


Serbian Pilav

750 gr pork (I use filet)
100 gr butter
250 gr onions
2 green bell peppers
2 cloves of garlic
2 cans peeled tomatoes (diced)
2 teaspoons (spicy) paprika powder
salt and pepper
250 gr rice
7,5 dl vegetable stock

Clean the onions and cut them in small pieces and mince the garlic. Put the butter in a large frying pan and fry the onion and garlic for about 5 minutes. Cut the meat in pieces (not to big) and add it to the onion and garlic. Clean the bell peppers and cut them in small strips, add them to the meat, onion and garlic. Fry everything until the meat is brown. Add the diced tomatoes, paprika powder, salt and pepper to the mixture and bring it to a boil. Let it simmer for 30 minutes till everything is cooked. Put the meat-vegetable mixture in a large oven dish, add the rice and pour over the vegetable stock until everything is covered. Take a piece of aluminum foil to cover the oven dish and put it in a preheated oven on 200 degrees Celsius for 45 minutes.
The pilav should be served as warm as possible and it is nice to have a tomato salad as a side dish.
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