Daily Archives: July 9, 2014


When German referee Felix Zwayer blew his whistle for full time in the match between Lithuania and Bosnia-Herzegovina on 15 October 2013, he also brought to an end 20 years of footballing struggle.

The 1-0 win for the Dragons set them on their way to Brazil ’14-  their first major tournament qualification, and the only debutants at this summer’s World Cup. Following the fledgling nation’s independence from Yugoslavia in 1992, they were granted FIFA membership in July 1996, and after a slow start, they came close for the 2010 finals, only missing out to Portugal in the playoffs.

Cevapici, derived from the Persian word ‘kebab’, is a food a lot of us are already familiar with, and having sampled a good few after nights-on-the-town, I was keen to try my hand at making one from scratch! These delicious little ‘skinless sausages’ are full of flavour thanks to all the herbs and spices in the mix, and are dead easy to make. This is a recipe I’ll definitely be making often after the tournament finishes!


INGREDIENTS (serves 2)
100g lean steak mince
100g pork mince
1 clove garlic, crushed
1/2 tsp paprika
1/2 tsp cayenne pepper
1 tbsp fresh mint, finely chopped
Salt and pepper to taste 

Yoghurt sauce:
Cucumber (around 5cm), chopped into small cubes
75g natural yoghurt
1 tsp fresh mint, chopped
1 clove garlic, crushed
Squirt of lemon juice

1. Before starting soak your wooden skewers in cold water- this will prevent them burning when under the grill.
2. Place the mince in a mixing bowl along with the chopped mint, garlic, paprika, cayenne, as well as salt and pepper. Mix thoroughly with your hands until it reaches a ‘pastey’ consistency.
3. Mould the mixture into four sausage shapes, about 10cm in length.
4. Thread the kebabs on skewers.
5. Cook under a pre-heated grill for around 15 minutes turning frequently, until cooked through.

Yoghurt Sauce:
1. Combine all sauce ingredients in a bowl, then mix thoroughly.

Serve with flatbread and fresh salad.