For about 10-12 Chevapchichi you need:
375 g ground beef (about 8/10 of a pound)
1 bulb of garlic (if you love garlic like us!)
2 tsp salt (1/2 EL)
2 tsp pepper (1/2 EL)
1 Tbs paprika powder (1 EL)
1 Tbs parsley (1 EL)Oragano, majarom,other herbs to taste
2 tsp baking powder
50 ml of water (3 Tbs + 1 tsp)
Oregano, marjoram, other herbs to taste
Preheat oven to 350-390 F (or 200 C).
Cut the onions and garlic into very small pieces. Mix with ground beef and other ingredients. Mix and mix and mix until the mixture is very smooth. This can take 5 or more minutes, so not only will you be making tasty food but big muscles.
If you want to be fancy (as he says), you can put the mixture into the fridge for 30 minutes. If you are like us and just want to eat you can go straight to making the proper Chevapchichi shape.
Take some of the mixture and roll it into your hand into a slight log (like a small sausage, but thicker). A good way to know you have the right Chevapchichi shape and size is to make your hand a gentle fist and squeeze the dough in the palm of your hand.
Serve like you would meatloaf with mashed potatoes and vegetables or change things up like we did and serve with soup.