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1 pound finely ground beef
½ pound finely ground pork
½ pound finely ground lamb (if you can find it)
1-teaspoon black pepper
2 teaspoons kosher salt
4 cloves garlic, chopped
1 teaspoon paprika
1 teaspoon baking soda dissolved in ¼ cup carbonated soda
4 teaspoons smoked paprika
1 teaspoon cayenne pepper
6 tablespoons fresh parsley, finely minced
Serve with (chopped onion, ajvar, kajmak)

Instructions

In large bowl, mix together all ingredients and place in large zipper bag. Let rest in the fridge for about an hour or overnight.  Cut one end of zipper bag and squeeze out in small finger shapes.  (They freeze beautifully at this point)

Grill over medium heat about 8 minutes on each side or until well done.  A serving is about 10 pieces, I like to serve with chopped onions, kajmak(Balkan sour cream), ajvar (red pepper, eggplant dip).  You can find ajvar at most grocery stores but Kajmak is only at Eastern European stores.  In case you want to make them from scratch I have attached a recipe.

  

Kajmak

5 tablespoons unsalted butter
8 ounces cream cheese
8 ounces feta cheese crumbled
5 – 7 tablespoons sour cream

Bring all ingredients to room temperature. Place them into a food processor and blend until smooth. It should have a spreadable consistency; use the extra sour cream if your kajmak is too thick.

Ajvar

5-6 large red peppers
1 head garlic drizzled with olive oil and wrapped in foil
1 (additional) clove garlic minced (add to the mix at the end)
¼ cup olive oil
Juice of half a lemon
½ teaspoon cayenne pepper, paprika
Salt and ground pepper

Directions

Preheat the oven to 475F. Cover a large, rimmed baking sheet with parchment paper, then place the peppers, eggplant, and foil packet of garlic on the sheet. Roast until blackened and soft, about 30 minutes.  Add veggies to a zipper bag to soften the charred skin.  Peel and chop, squeeze out garlic

You can leave the veggies chunky or puree.  Add olive oil, lemon, spices and additional raw minced garlic clove.  Season with salt and pepper to your taste.  Serve at room temperature and refrigerate leftovers.

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