I had a pound of ground lamb in my freezer from my stalled attempt to make Afghani aushak, and I needed a plan for how to use it. Enter cevapcici, a type of sausage made in Bosnia (and the Balkans in general). I thawed out that and some ground beef and got to cooking for a nice evening meal at home before going out with friends.
I was intrigued by the instruction to mix lamb and beef. I love lamb, but it is one of those meats that tends to be polarizing. The mixture of both definitely cut the flavor of the lamb, but the lamb gave it a more interesting flavor than beef alone. Overall, I liked the mixture.
These were simple to make, and if it weren’t for the ground lamb, I could make these most any day with what I have on hand in my kitchen.
My one complaint with these little guys is they didn’t pack a lot of flavor. I picked up some roasted red pepper hummus to dip them in after the fact. (I also was unsuccessful in finding pita bread, at least at the store I went to… I was too lazy to stop elsewhere). They definitely need some kind of dip to make them more exciting. Another recipe I found suggests making ajvar, which is why I picked roasted red pepper hummus up from the store.
I opted to make them in a skillet because I am still sadly without a grill (I will have to remedy that this summer). If I made these again, I would definitely make ajvar and pita bread. Try out this recipe for a good, quick meal!