This is a Yugoslavian favorite that I enjoyed throughout my childhood! We are very happy that this is a carnivore-ish option! We paired this with another one of our favorites- this time a Greek Tzaziki made with sheeps yogurt!
Unlike meatballs, these ΔevapΔiΔi are more log shaped!
These ΔevapΔiΔi are made with grass-fed beef, I love Apsey Farms (use code HELEN10) but you can use any ground meat to make these!
You can also swap goat or A2 cows yogurt to make the dip, but if you choose cows milk, try to get raw and A2 milk! Itβs less inflammatory. In any case, always buy full fat yogurt for the full nutrient and fatty acid spectrum π
To make you need:
For the meat:
1 lb ground beef or other meat of choice π₯©
150 g of sheeps or goats feta cheese π§
Salt and garlic powder or freshly chopped garlic π§
Finely chopped green onion π§
Tallow or ghee π§ for frying
For the yogurt dip:
6 ounces sheep yogurt π
A few finely diced pieces of cucumber π₯ or pickle
Salt to taste
Optionally freshly chopped garlic π§
How to:
Heat up the fat in the pan, while that is warming up, mix the meat, diced onion/garlic, chopped feta and salt and knead them together.
Form little logs, about 2 ounces each.
When the fat is hot, fry the logs for 8-10 minutes on each side until crispy.
While they are cooking, make the dip. Finely chop the cucumbers or pickles and garlic (amount is based on preference) and mix it into the yogurt. Season with salt and optionally white pepper to taste.
Enjoy the freshly fried meat with the dip. Leftovers can be stored in the fridge or frozen.
