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This recipe is for a large crowd - serves 40-60.
Ingredients:
8 kg beef (maximum 30% fat)
2 kg pork medium lean
Ask butcher to grind it twice (the meat used at the CCSV February 23 event was purchased from Glenwood meats in Langford)
200 grams of salt
5 grams of fresh ground white or black pepper
3 garlic heads (smashed, peeled, and boiled in 2 cups of water for about 10 minutes and cooled – do NOT throw out liquid!)
Method:
Put on latex (or non-latex) gloves and combine all the ingredients – beef, pork, salt, pepper, garlic and garlic juice. Mix well until all is combined (like kneading bread!)
Place the mixture in a bowl, cover with plastic wrap and place in refrigerator overnight or up to 24 hours.
When ready to grill, shape the meat mixture into ‘fingerlings’ or hamburger patties. Grill on the BBQ until done or oven roast at 400°F for about 10 minutes.
Ćevapčiće