Ćevapčići with rice, ajvar and onion
Small grilled rolls of beef and lamb mince with garlic and paprika – from the Balkans, but long an everyday dinner in Sweden. Served with rice, ajvar relish, chopped onion and a simple tomato and cucumber salad, or with chips. The same mixture makes pljeskavica, large flat patties.
- 35 minTime
- 32 minHands-on
- 4Portions
- ≈ 40 krper portion
- 640kcal per portion
Ingredients for 4 portions
- 400 gBeef mince
- 200 gLamb mince
- 3 clovesGarlic, crushed
- 1 tspPaprika
- to tasteSalt
- to tasteBlack pepper
- ≈ 3 tbspWater, cold
- 1 tbspRapeseed oil, for frying
On the side
- 3 dlRice
- 1Yellow onion, finely chopped
- 3Tomatoes
- ½Cucumber
- 1 ½ dlAjvar
Method
- Cook the rice in lightly salted water according to the packet instructions.
- Simmer the rice with the lid on for about 18 minutes.
- Mix the beef and lamb mince with the garlic, paprika, salt, pepper and cold water. Work the mixture with your hands for a couple of minutes, until it feels sticky.
- Shape the mixture into about 20 finger-thick rolls, roughly 8 cm long.
- Finely chop the onion and put it in a bowl. Cut the tomatoes and cucumber into pieces for a simple salad.
- Heat the oil in a griddle pan or frying pan and fry the ćevapčići over a medium-high heat for 8–10 minutes, turning often, until nicely browned and cooked through.
- Serve the ćevapčići with the rice, ajvar, chopped onion and salad.
The cost is estimated from Swedish grocery prices.
