Cevapcici and leskovacki cevapcici Recipe

Finely chop the meat or a meat grinder, season with salt and pepper, stir and let rest for about two hours. Cevapcici form. Then cook on grill. When they are done, place on a plate and sprinkle with finely chopped onion.

Cevapcici you can in a small bowl - Tembala - serve in what was previously Kajmak Melt. For one person, ie for 10 cevapcici, meets about 50 g Kajmak (a Yugoslav type of cheese from goat's milk). Leskovacki cevapcici be prepared in the same way, but the meat is ground finely chopped small hot pepper, pepper and finely chopped garlic cloves added. Leskovacki cevapcici are twice as long and are usually served with 5 pieces.