Wednesday, June 1, 2011

Yogurt Sauce for Ćevapčići

Ćevapčići revisited

Yesterday I bought 1 pound of frozen ground New Zealand spring lamb and a chunk of pork butt. I let the lamb de-frost in fridge overnight, ground 1 pound of pork and made bunch of Cevapcici sausages. I kept four for supper and rest I froze and vacuum packed for a quick after golf meal. I used ice cream scoop to make uniform size sausages for even grilling and ended up with 19. That is a lot of food!
Anyway, this time I grilled them on barbecue and served them with yogurt and cucumber dip with Napa cabbage, arugula and tomatoes on side. I found this version better then Czech version with mustard. It was so refreshing and light!
Next time I’ll serve Cevapcici I will chop one sausage together with lettuce or Napa cabbage, arugula and white onions and fill half pita bread with yogurt sauce on top. Excellent summer snack or light dinner.

Yogurt Sauce
1 cup finely chopped seeded and peeled cucumber
1 cup plain yogurt, preferably Balkan style
1 Tbs. lime juice
1/2 tsp. Kosher salt
1 clove garlic. finely minced
Pinch of sugar

Mix all ingredients till well combined. If you want a bit of heat add cyan pepper to taste.

Ready for grill or freezer.

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