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Macedonian chevapi and garlic dip

Macedonian chevapi and garlic dip

Serving size: Serves 4-6
Cuisine type: Eastern European
Cooking time: Less than 30 minutes
Course: Finger food
Favourite flavours: Beef

Macedonian chevapi and garlic dip
INGREDIENTS

800g beef mince
1 small brown onion, chopped
salt and pepper, to taste

4 cucumbers, sliced
1 small red onion, sliced
½ cup torn mint leaves
½ cup crumbled fetta cheese
balsamic vinegar and olive oil, to serve

garlic dip
4 small green or red chillies
2 cloves garlic
2 teaspoons sea salt flakes
¼ cup boiling water
½ x 250g tub light sour cream
balsamic vinegar and olive oil, to taste
METHOD

To make garlic dip, cook chillies over a heated barbecue plate, grill pan or frying pan until slightly blackened and soft. Pound garlic and salt in a mortar with a pestle until crushed.

Stir in water and then sour cream. Add a splash of vinegar and olive oil.

To make the chevapi, place onion in a food processor and process until minced. Add beef mince and season with salt and pepper. Process until well combined.

Roll chevapi mixture into sausage shapes (about 1/3 cup mixture for each sausage).

Cook chevapi on a heated barbecue plate, grill pan or frying pan for about 10 minutes or until browned all over and cooked through.

To make cucumber salad, arrange cucumbers on a serving platter, top with onion and fetta and serve drizzled with balsamic and olive oil.

Serve chevapi with cucumber salad, crusty bread and garlic dip.

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