This is another recipe from my book The Flesh In My Life, my wife Anne is Croatian and these were very popular in our household. The Mediterranean has been a melting pot of cultures for many, many centuries. So it may not come as a surprise to many Croatians that this recipe that they adopted as their own traces its origins back to the Middle East. Eat and enjoy.
Ingredients for 6
- 600gm beef mince
- 300gm lamb mince
- 100gm pork fat, minced or finely diced
- 20gm salt
- 1 x teaspoon black pepper
- 1 x cup Italian parsley leaves
- 5 x cloves of garlic, finely chopped
To serve
- Pita bread rounds
- 1 x spanish onion, thinly sliced
- 2 x tomato, thinly sliced
- Ajvar (red capsicum condiment)
Method
- Mix all the ingredients in a bowl, kneading very well and then refrigerate overnight.
- Next day, prepare your meat by kneading it again and then forming it into little mini skinless sausages to barbecue or panfry to just cooked through. Please don’t overcook!
- Reheat the pita bread, then put some onion and tomato down the middle with the cooked sausages on top.
- Finish with a teaspoon or two of Ajvar on top of the sausages before serving wrapped or flat. Very yummy!
Ajvar- is a red capsicum sauce (relish), if you can’t find it at continental stores, fry two red capsicums cut into strips in some EVOO with a little salt and pepper till cooked through- then blitz in a blender with two peeled cloves of garlic and two tablespoons of butter – serve warm – YUM!
Buon appetito
