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Ćevapčići from Unforgettable: The Bold Flavors of Paula Wolfert's Renegade Life (page 24) by Emily Kaiser Thelin

  • ground beef
  • red peppers
  • club soda
  • hot smoked paprika

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Notes about this recipe

  • L.Nightshade on January 13, 2019

    The recipe in the book does not give the option of including pork or lamb, which many other recipes do. I think it would be a nice addition, I also think these would be good made entirely with ground lamb. I ground the beef from trimmed chuck steaks, and we actually thought these came out a tad dry, so maybe a bit more fat was needed. They were cooked on the big egg, without skewers. We don’t have club soda hanging around, and it only comes in big bottles, so I used San Pellegrino water instead. I’m not a fizzy person, so I’m not certain how different it is, but I suspect its natural effervescence is not equal to the carbonation in club soda. I served these with ajvar, Turkish yogurt sauce, sliced red onion, and grated cucumber salad on the side. It all made for a lovely dinner, but I probably could have stood to increase the spice level somewhat. The next night we had the remaining c´evapc?ic´i on flatbread, with ajvar, and some goat cheese, which was also a nice combination.

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