You don't need a special market Make them yourself

http://easteuropeanfood.about.com/od.../cevapcici.htm

--
http://www.shop.helpforheroes.org.uk/

On Wed, 16 Nov 2011 17:52:25 -0000, "Ophelia" >
wrote:

> You don't need a special market Make them yourself
>
> http://easteuropeanfood.about.com/od.../cevapcici.htm

That must be what inspired skinless breakfast sausages. Think I'll
try the recipe. What are they served with?

--
All you need is love. But a little chocolate now and then doesn't hurt.

On Nov 16, 10:16*am, sf > wrote:
> On Wed, 16 Nov 2011 17:52:25 -0000, "Ophelia" >
> wrote:
>
> > You don't need a special market *Make them yourself
>
> >http://easteuropeanfood.about.com/od.../cevapcici.htm
>
> That must be what inspired skinless breakfast sausages. *Think I'll
> try the recipe. *What are they served with?
>

Chopped onions, ajvar, and kashmak. You can eat them in a big poofy
bun, or with a side of rice.

On Wed, 16 Nov 2011 10:16:54 -0800, sf > wrote:

> On Wed, 16 Nov 2011 17:52:25 -0000, "Ophelia" >
> wrote:
>
> > You don't need a special market Make them yourself
> >
> > http://easteuropeanfood.about.com/od.../cevapcici.htm
>
> That must be what inspired skinless breakfast sausages. Think I'll
> try the recipe. What are they served with?

Make that "what *else* are they served with"?

--
All you need is love. But a little chocolate now and then doesn't hurt.

"spamtrap1888" > wrote in message
...
> On Nov 16, 10:16 am, sf > wrote:
>> On Wed, 16 Nov 2011 17:52:25 -0000, "Ophelia" >
>> wrote:
>>
>> > You don't need a special market Make them yourself
>>
>> >http://easteuropeanfood.about.com/od.../cevapcici.htm
>>
>> That must be what inspired skinless breakfast sausages. Think I'll
>> try the recipe. What are they served with?
>>
>
> Chopped onions, ajvar, and kashmak. You can eat them in a big poofy
> bun, or with a side of rice.

yep



--
http://www.shop.helpforheroes.org.uk/

On Wed, 16 Nov 2011 10:25:43 -0800 (PST), spamtrap1888
> wrote:

> On Nov 16, 10:16*am, sf > wrote:
> > On Wed, 16 Nov 2011 17:52:25 -0000, "Ophelia" >
> > wrote:
> >
> > > You don't need a special market *Make them yourself
> >
> > >http://easteuropeanfood.about.com/od.../cevapcici.htm
> >
> > That must be what inspired skinless breakfast sausages. *Think I'll
> > try the recipe. *What are they served with?
> >
>
> Chopped onions, ajvar, and kashmak. You can eat them in a big poofy
> bun, or with a side of rice.

Thanks. I had to look up ajvar and it sounds delicious! Do you have
a favorite recipe? Still not sure what kashmak is though. Google
wasn't very helpful.

--
All you need is love. But a little chocolate now and then doesn't hurt.

On Wed, 16 Nov 2011 10:27:40 -0800, sf > wrote:

>On Wed, 16 Nov 2011 10:16:54 -0800, sf > wrote:
>
>> On Wed, 16 Nov 2011 17:52:25 -0000, "Ophelia" >
>> wrote:
>>
>> > You don't need a special market Make them yourself
>> >
>> > http://easteuropeanfood.about.com/od.../cevapcici.htm
>>
>> That must be what inspired skinless breakfast sausages. Think I'll
>> try the recipe. What are they served with?
>
>Make that "what *else* are they served with"?

They're bangers... what do you think... hehe

On Nov 16, 12:16*pm, sf > wrote:
> On Wed, 16 Nov 2011 17:52:25 -0000, "Ophelia" >
> wrote:
>
> > You don't need a special market *Make them yourself
>
> >http://easteuropeanfood.about.com/od.../cevapcici.htm
>
> That must be what inspired skinless breakfast sausages. *Think I'll
> try the recipe. *What are they served with?
>
> --


Here's my favorite recipe (a co-worker is pure Czech, and this is his
recipe). I daresay there are probably as many variations as there are
people who make it ;-)

Cevapcici (che-VAP-che-chi) (Cevaps for short) - Czech

1 lb. lean ground beef
½ lb. ground lamb
½ lb. ground pork
4 -7 finely minced garlic cloves
1 tsp. salt
1 tsp. baking soda
2 tsp. cracked or freshly ground black pepper
1 (+) tsp. cayenne pepper
seasoned pepper and garlic pepper to taste
1 beaten egg white

Mix all ingredients together. You may wish to combine the seasonings
or grind them together before adding them to the meat.

Shape in thumb-sized sausages, or in croquette size shapes.

Grill on open grill until done.

Serve with pita bread or hard rolls, and onions (raw or sauteed).
The smaller size works great for an appetizer (on a toothpick).

Traditionally, these are not served in barbeque sauce.

N.

"Sqwertz" > wrote in message
...
> On Wed, 16 Nov 2011 17:52:25 -0000, Ophelia wrote:
>
>> You don't need a special market Make them yourself
>>
>> http://easteuropeanfood.about.com/od.../cevapcici.htm
>
> I'm thinking there must be some spices other than fresh onion and
> garlic in there. All the other recipes I see have spices.

I don't like spicy or 'hot' food and I loved these, so I suspect not.

--
http://www.shop.helpforheroes.org.uk/

On Wed, 16 Nov 2011 11:38:12 -0800 (PST), Nancy2
> wrote:

> > That must be what inspired skinless breakfast sausages. *Think I'll
> > try the recipe. *What are they served with?
> >
> > --
>
>
> Here's my favorite recipe (a co-worker is pure Czech, and this is his
> recipe). I daresay there are probably as many variations as there are
> people who make it ;-)

What else do you put on the plate, Nancy2?

--
All you need is love. But a little chocolate now and then doesn't hurt.

On Wed, 16 Nov 2011 17:52:25 -0000, "Ophelia" >
wrote:

>You don't need a special market Make them yourself
>
>http://easteuropeanfood.about.com/od.../cevapcici.htm

I just saw those on Diners, Drive-ins and Dives. I 'think' the city
was Nashville, but I wouldn't swear to it. They looked yummy. The
chef was making them the way his mother made them and serving them on
a special bread that he made that reminded me somewhat of a soft pita.
There was another traditional dish as well but I can't remember that
one very well. I think there was also either a yogurt sauce or a
fresh cheese. I'll see if I can find the episode.
Thanks for reminding me about that episode, now I will have a better
idea of the kinds of food.
Janet US

"Janet Bostwick" > wrote in message
...
> On Wed, 16 Nov 2011 17:52:25 -0000, "Ophelia" >
> wrote:
>
>>You don't need a special market Make them yourself
>>
>>http://easteuropeanfood.about.com/od.../cevapcici.htm
>
> I just saw those on Diners, Drive-ins and Dives. I 'think' the city
> was Nashville, but I wouldn't swear to it. They looked yummy. The
> chef was making them the way his mother made them and serving them on
> a special bread that he made that reminded me somewhat of a soft pita.
> There was another traditional dish as well but I can't remember that
> one very well. I think there was also either a yogurt sauce or a
> fresh cheese. I'll see if I can find the episode.
> Thanks for reminding me about that episode, now I will have a better
> idea of the kinds of food.

You're welcome) Spamtrap mentioned *kashmak*. That might be what you are
thinking of.

--
http://www.shop.helpforheroes.org.uk/

In article >,
Sqwertz > wrote:

> On Wed, 16 Nov 2011 17:52:25 -0000, Ophelia wrote:
>
> > You don't need a special market Make them yourself
> >
> > http://easteuropeanfood.about.com/od.../cevapcici.htm
>
> I'm thinking there must be some spices other than fresh onion and
> garlic in there. All the other recipes I see have spices.
>
> -sw

I've seen them with parsley and paprika (hot, mild, or both).

D.M.

On 16/11/11 11:38, Nancy2 wrote:

> Cevapcici (che-VAP-che-chi) (Cevaps for short) - Czech


Huh, are you sure cevapcici are Czech or Czech language ? Don't you
think they are actually from Balkan, more specificaly from a
south-western part of the peninsula ?

On 17/11/11 01:30, meh wrote:
> On Thu, 17 Nov 2011 01:20:56 -0800, > wrote:
>
>> On 16/11/11 11:38, Nancy2 wrote:
>>
>>> Cevapcici (che-VAP-che-chi) (Cevaps for short) - Czech
>>
>>
>> Huh, are you sure cevapcici are Czech or Czech language ? Don't you
>> think they are actually from Balkan, more specificaly from a
>> south-western part of the peninsula ?
>
> Cevapi (pronounced [t??v?a?pi]) or cevapcici (formal diminutive, [t??v?apt?it?i],
> ?????????) is a grilled dish of minced meat, a type of kebab, found traditionally
> in the countries of southeastern Europe. They are considered a national dish in
> Bosnia and Herzegovina[1] and in Serbia.[2][3][4] They are also common in Croatia,
> Montenegro, Slovenia, as well as in Macedonia, Bulgaria, Romania, Czech Republic,
> Slovakia and the Italian provinces bordering Slovenia.


And you too think cavapcici is from Czech language ?

In article
>,
Nancy2 > wrote:

> On Nov 17, 3:20*am, Feranija > wrote:
> > On 16/11/11 11:38, Nancy2 wrote:
> >
> > > Cevapcici (che-VAP-che-chi) (Cevaps for short) - Czech
> >
> > Huh, are you sure cevapcici are Czech or Czech language ? Don't you
> > think they are actually from Balkan, more specificaly from a
> > south-western part of the peninsula ?
>
> My Czech friend claims them as Czech. I haven't a clue.
>
> N.

Cevapcici are "found traditionally in the countries of southeastern
Europe. They are considered a national dish in Bosnia and Herzegovina
and in Serbia.They are also common in Croatia, Montenegro, Slovenia, as
well as in Macedonia, Bulgaria, Romania, Czech Republic, Slovakia and
the Italian provinces bordering Slovenia."

from the Wikipedia-

D.M.