Wednesday, June 1, 2011
Yogurt Sauce for Ćevapčići
Yesterday I bought 1 pound of frozen ground
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! New Zealand
Anyway, this time I grilled them on barbecue and served them with yogurt and cucumber dip with
cabbage, arugula and tomatoes on side. I found this version better then Czech version with mustard. It was so refreshing and light! Napa
Next time I’ll serve Cevapcici I will chop one sausage together with lettuce or
cabbage, arugula and white onions and fill half pita bread with yogurt sauce on top. Excellent summer snack or light dinner. Napa
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.