Balkan-Style Cevapcici with Savory Red Pepper Rice

Name: Balkan-Style Cevapcici with Savory Red Pepper Rice
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Ingredients: 500 g beef mince; 250 g long-grain rice; 2 onions, finely chopped; 2 clove garlic cloves; 1 large red pepper, diced; 100 g frozen peas, defrosted; 3 tbsp olive oil; 3 tbsp ajvar; 2 tbsp tomato puree; 200 ml chopped tomatoes; 200 ml vegetable stock; 40 ml dry red wine; 2 tsp sweet paprika; 1/2 tsp Caster sugar (for buttercream); 1 handful fresh parsley, finely chopped

Experience the bold flavors of the Balkans with these juicy, hand-shaped beef sausages served alongside a vibrant, aromatic red pepper rice. This hearty and satisfying meal is perfectly finished with smoky ajvar and sweet peas for a complete dinner experience.

Servings4 Portions

Prep Time25 Mins

Cook Time30 Mins

Difficulty

Intermediate

Ingredients

beef mince
500 g
long-grain rice
250 g
onions, finely chopped
2
garlic cloves
2 clove
large red pepper, diced
1
frozen peas, defrosted
100 g
olive oil
3 tbsp
ajvar
3 tbsp
tomato puree
2 tbsp
chopped tomatoes
200 ml
vegetable stock
200 ml
dry red wine
40 ml
sweet paprika
2 tsp
Caster sugar (for buttercream)
0.5 tsp
fresh parsley, finely chopped
1 handful

Step-by-Step Instructions

Prepare the cevapcici mixture: In a large mixing bowl, combine the beef mince with half of the finely chopped onions and half of the garlic. Season with salt, 1 teaspoon of sweet paprika, and a generous pinch of freshly ground black pepper. Use your hands to mix until the ingredients are thoroughly combined.

Tenderize and shape: Form the meat mixture into a large ball and throw it back into the bowl several times; this traditional technique helps tenderize the meat. Fold in half of the chopped parsley. Shape the mixture into 12 small sausages (approximately 3x10cm each). Place them on a plate and let them rest in the fridge while you prepare the rice.

Sauté the aromatics: Heat 2 tablespoons of olive oil in a large frying pan or skillet over medium heat. Add the diced red pepper along with the remaining onion and garlic. Sauté for 2–3 minutes until the vegetables are softened and fragrant.

Cook the rice: Stir in the long-grain rice, the remaining teaspoon of paprika, tomato purée, and caster sugar. Fry gently for one minute, then pour in the red wine to deglaze the pan. Add the chopped tomatoes and vegetable stock, bringing the mixture to a gentle simmer. Cover and cook on low heat for 20 minutes, or until the rice is fluffy and the liquid is absorbed.