Saturday, October 15, 2011

Cevapecici/Cevaps and Cheese Burek

I decided to have a taste of Toronto for my dinner tonight.  It's not really a Toronto only meal, it's just where I was introduced to it. 



Cevapeici/Cevaps

1 pound ground beef
1 pound ground pork
1  pound ground veal or lamb
2 cloves garlic, chopped
1/2 cup onion finely chopped
1 tsp paprika
1 tsp salt
1 tsp pepper
1 tsp Vegeta
1 tsp baking soda

Mix all the ingredients together.  Roll meat into 3/4 inch rolls and approximately 4" long.

Broil or fry links.


Cheese Burek

1 package phyllo pastry sheets defrosted according to package directions
1/2 cup ricotta cheese
1/2 cup cottage cheese
2 cups Monterey Jack cheese shredded
1 large egg slightly beaten
1 tsp parsley
6 tbsp butter, melted

Mix together ricotta, cottage cheese, Monterey Jack cheese, egg and parsley together in a small bowl.

Melt butter in a small bowl for brushing on phyllo dough.

Take 2 sheets of phyllo, fold in half and brush with butter.  Put a scoop of cheese mixture at one end and fold in triangles up the length of the phyllo sheet.

Place packets on a parchment lined baking sheet and brush outside with butter.

Servings: 9

Bake for 30 minutes at 325°F