Recipe by Tante B
I love this recipe because it's finger lickin good! I ALWAYS at least triple the recipe & look forward to a little left over Lecho that I can then eat with rice. There is never any Cevapcici left over. The only reason there's any Lecho left over is that my youngest refuses to eat anything but raw paprikas! (Adapted from Ursula Summ)
Top Review by cat ferguson
enjoyed the recipie, and it was quite easy, and looked great. As predicted all the meat gone, but had some lecho left over-I would warn people to only do this recipie of the peppers are in season (i.e. cheap)
For the Lecho
- 1 medium onion, sliced thin
- 2 red peppers (sliced in rings or strips or combination)
- 2 yellow peppers (sliced in rings or strips or combination) or 2 oranges
- 1 green pepper (sliced in rings or strips or combination)
- 1 tablespoon olive oil or 1 tablespoon vegetable oil
- 2 tablespoons vegetarian vegetable soup mix
- 1 tablespoon sweet paprika
For the Cevapcici
- 1 small onion, chopped fine
- 3 garlic cloves, pressed
- 1 small egg
- 300 g chop meat
- 1 teaspoon sea salt
- 1⁄8 teaspoon cayenne pepper
- 1 -2 teaspoon sharp paprika
- 1 tablespoon olive oil
Directions See How It's Made
- Lecho: Sauté onions and peppers in oil in a Teflon pan over medium heat for 8- 10 minutes.
- Stir occasionally.
- After 10 minutes add the soup powder, sweet paprika and a little water if necessary.
- Cover and reduce to low heat till finished (about 10 min.).
- Cevapcici: In the meantime mix all the cevapcici ingredients together well except the oil.
- Form thumb shaped rolls.
- Heat the oil in a large frying pan (ideally Teflon coated) and brown the cevapcici on all sides until crispy brown.