KSlenderliving

Healthy Recipes and more

Ćevapi on greek Salad

I believe Ćevapi is a traditional Bulgarian dish, at least it has its origins in the Balkan area, so I will need to make a new category for that. Usually it’s eaten with rice, potatoes or flat bread, but I tried a lighter version here by eating it with salad

What you need:

For Ćevapi:
1 lb grounded meat
2 red onions
3 garlic cloves
1/4 cup parsley
2 teaspoon paprika powder
3 tbsp bread crumbs
chilli (optional)
salt and pepper to taste

For Salad:
about 1 lb lettuce
2 red onions
2 green peppers
4 tomatoes
20 – 30 dark olives
roughly 6 oz low fat feta cheese

For Dressing
olive oil
dark balsamic vinegar
salt and pepper to taste

Puh, seems like a long list but most of the stuff you will have at home anyways. And it’s really not hard to prepare either. The dressing for the salad is as easy as it gets, just the standard oil – vinegar dressing. If you like you can add herbs to it.

As always be sure to use Feta that is made out of goat or sheep milk. Usually I do not recommend using low-fat products because they often contain more sugar and leave you with as many or sometimes more calories than the original product. That’s barely the case with cheese though, so using low-fat feta you will save some calories. Be sure to check the labels though.

My parents made Ćevapi for BBQ parties, so that’s one way to prepare it. You can also fry it in a pan but that involves additional fat. I just put mine in the oven for about 40 min at 375 °F and it worked out just fine. I would recommend that version if you’re not having a BBQ party.

Ćevapi:
Preheat oven to 375 °F. Chop onions, garlic cloves and parsley. Place into a large bowl and mix with other ingredients. Form little sausages out of the mixture and  place into a large oven dish. Bake for 35 – 45 min.

Salad:

Chop lettuce, peppers and tomatoes. Place into a large bowl and stir. Slice olives and onions and place on top of the salad. Prepare dressing by mixing oil and vinegar 1:1 and adding salt and pepper
That’s a guideline only, I like to use a bit more vinegar than oil, but that’s up to you. Pour Dressing on Salad.

Lastly crumble the cheese on top of the salad and serve.

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This entry was posted on June 8, 2012 by in All Recipes, Balkan, Dinner, Greek, Mediterran, Ordinary, Seasonal, Specials, Summer/Spring and tagged , , .

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