Civa or ćevapčići always remind me of my hometown Trieste. Sure, this recipe is of Balkan origin but I am quietly confident in saying that Trieste has embraced it and made it its own. So, instead of the usual kebab, why not try something more exotic today? Unlike traditional kebabs, which are made with beef and lamb, this version is made with pork and beef with the addition of foraged wild garlic, and a nice foraged salad of wild rocket and sow thistle.
Makes 4 portions, serves 2.
100 gr pork mince
100 gr beef mince
20 gr chopped onion
2 leaves wild garlic, finely chopped
1 clove garlic, finely chopped
½ teaspoon sweet paprika
1 tablespoon white wine
1 teaspoon olive oil
1 pinch salt and pepper
For the salad
1 bunch wild rocket
1 bunch sow thistle
Olive oil and vinegar
In a saucepan, heat the onion, garlic and wild garlic with olive oil until translucent (about 3 minutes).
In a bowl, mix together the two types of meat with the cooked onion and garlic, paprika, white wine, salt and pepper. Divide the mixture into 4 and roll into cylinders. Cool in the fridge for at least 1 hour so all the flavours can combine and the meat becomes more compact.
To cook, use a dry non-stick frying pan or put under the grill for about 15 minutes or until cooked through (juices from the meat must be bloodless).
Serve with a fresh salad of foraged wild rocket and sow thistle with olive oil and vinegar.
Serving suggestions: enjoy with a sauce of your choice like ketchup or the traditional Ajvar sauce (aubergine and pepper sauce)