Croatian Lamb Tingul Recipes

CROATIAN CEVAPI

My Croatian husband loves cevapi, so I tried making some for him and he loved them. I made it with beef and veal, which I know is not traditional, but it was so delicious! This recipe has become a staple in our house!

Provided by Mandyjya

Categories 100+ Everyday Cooking Recipes

Time 25m

Yield 4

Number Of Ingredients 12

Croatian Cevapi image

Steps:

Line a baking sheet with parchment paper.
Combine beef, veal, bread crumbs, onion, egg, soda water, seasoning blend, garlic, baking soda, paprika, red pepper flakes, salt, and pepper in a large bowl. Mix well. Shape into small sausages and place on the prepared baking sheet.
Preheat an outdoor grill for high heat and lightly oil the grate. Grill sausages until browned, about 5 minutes per side.

Nutrition Facts : Calories 262.7 calories, Carbohydrate 13.2 g, Cholesterol 126.1 mg, Fat 12 g, Fiber 1.3 g, Protein 24.4 g, SaturatedFat 4.5 g, Sodium 1226.4 mg, Sugar 1.8 g

Ingredients

½ pound lean ground beef
½ pound ground veal
½ cup dry bread crumbs
1 small onion, finely chopped
1 egg
2 tablespoons soda water
1 tablespoon seasoning blend (such as Vegeta®)
2 cloves garlic, minced
1 teaspoon baking soda
1 teaspoon paprika
1 pinch red pepper flakes
salt and ground black pepper to taste

CROATIAN LAMB/MUTTON CHOWDER (AJNGEMAHTES)

This is one of my favourite soups. Mutton soup is usually served during grape-gathering in Dalmatia because it gives you extraordinary strength and energy which you need during hard work in vineyards. Lamb soup you can eat the whole year. We also eat meat we cook in soup, usually with tomato salsa (see recipe in Zaar - "Island Hvar salsa") and mashed potato.

Provided by nitko

Categories Chowders

Time 4h20m

Yield 6 portions, 6 serving(s)

Number Of Ingredients 16

Croatian Lamb/Mutton Chowder (Ajngemahtes) image

Steps:

Put cold water in a pot (appropriate large pot).
Rind carrots, onion, parsley, celery and put all other ingredients into water. Boil and after it boils reduce heat and cook for 3 to 4 hours.
In the meantime, cook green peas until almost done and put aside.
Take another pot and heat olive oil and put flour in it and fry until it become slightly brown (brownish). Add just a little soup in it and mix hard until it become creamy; than add filtered soup.
Cut carrots into small cubes; add green peas and some lamb meat; of course cut it into small pieces.
Cook for more 30 minutes on low fire. You can also add noodles if you like.
Before serving add sour cream and freshly minced dill and serve.

Nutrition Facts : Calories 586.3, Fat 36.7, SaturatedFat 15.1, Cholesterol 170.2, Sodium 839.1, Carbohydrate 16.7, Fiber 3.6, Sugar 4.5, Protein 46.1

Ingredients

1000 g lamb (or mutton)
200 g carrots
100 g tomatoes (or one whole tomato)
150 g onions
100 g parsley roots
50 g celery root
150 g green peas (optional)
10 g cabbage (one leaf)
2 g garlic (or 1 garlic clove)
10 g salt
10 g black pepper (whole berries)
20 g flour
1 tablespoon olive oil
100 g fresh dill (minced)
100 g sour cream
3 liters water (cold)