Croatian Cevapcici

• 1 pound ground beef chuck
• 1/2 pound ground pork
• 1/2 pound ground lamb
• 1 clove garlic, finely chopped
• 1/2 cup finely chopped onions
• 2 Fant mix for cevapcice and pljeskavice

Served with:

• Finely chopped onions
• Ajvar
• Thick pita bread
• French fries

Dissolve Fant mix in hot water and mix with beef, pork, lamb, garlic, 1/2 cup chopped onions and salt until thoroughly combined.

Roll meat mixture into a long, 3/4" diameter cylinder. Cut links at 2-3 inch intervals.  
Grill the meat on a medium-high preheated grill (or broil on a preheated oven broiler rack coated with cooking spray or pan fry). Baste lightly with olive oil.

Variations:

• You can use all ground beef
• Fant mix and Ajvar (Podravka brand) can be usually found in any Mediterranean or Middle Eastern store. 
• You can form hamburgers (pljeskavice) instead of little sausage links and serve them with regular buns. 

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Persian Fillet Kebab (Kebab-e barg)

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• 2 lb lean loin or sirloin (lamb, beef or veal)

• 1 large onion; blended
  
• 2 tsp olive oil
  
• 1 tsp black pepper
  
• 2 Tbs lime juice 
  
• 2 tsp salt
  
• 1/4 tsp saffron; dissolved in hot water
  
• 1/4 cup yoghurt
  
• 6 roma tomatoes (optional)

Basting

• 2 Tbs melted butter
• 2 Tbs lime juice
• 1/2 tsp salt
• 1 tsp black pepper

Cut the meat into 2x2" pieces and marinate with onion, olive oil, pepper, lime juice, salt, saffron water and yoghurt for at least 24 hours. Turn the meat in the marinade twice during this period.

Thread each piece of meat onto the flat, sword-like skewer, leaving a few inches free on both ends. Spear the tomatoes on separate skewers.

When the grill is hot, brush the tomatoes and meat lightly with the basting sauce. Place the tomatoes on the grill first, and then place the skewered meat on the grill. Cook for 3 or 4 minutes on each side, turning the skewers frequently. The meat should be seared on the outside, pink and juicy on the inside.

Served with:

• Chelow (saffron steamed rice) 
• Grilled salted tomatoes
• Sprinkled sumac powder on the meat
  
• Lavash bread

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Ground Meat Kabab (Kabab-e Kubideh)

• 2 lb ground beef (80% lean/20% fat)
• 2 tsp salt
• 1 tsp ground pepper
• 1 tsp turmeric
• 1 Tbs Sumac
• 1/2 tsp baking soda
• 1 large onion; blended; onion juice discarded
• 6 roma tomatoes (optional)

Basting

• 4 Tbs melted butter
  
• 1 Tbs lime juice 
  
• 1/2 tsp salt

In a warm mixing bowl, combine the meat and the rest of the kabob ingredients. Knead with your hands for about 5 minutes to form a paste that will adhere well to cooking skewers. Cover the paste and let stand for 15 minutes at room temperature.

With damp hands, divide the meat paste into 12 equal lumps about the size of oranges. Roll each into a sausage shape 5 inches long and mold it firmly around a flat, sword-like skewer. Cover and keep in a cool place.

Variations:
If the meat is falling off the skewers, add the following and re-skewer:

• 2 eggs
• 4-6 Tbs bread crumbs

Served with:

• Chelow (saffron steamed rice) 
• Grilled salted tomatoes
• Sprinkled sumac powder on the meat.
• Lavash bread

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Chicken Kabab (Joojeh Kabab)

• 3 lbs boneless chicken cut into 1 1/2 in pieces (no skin)
• 2 large onions; blended
• 4 Tbs yogurt
• 2 tsp salt
• 2 tsp black pepper
• 1 tsp ground saffron dissolved in 2 Tbs hot water
• 1 cup fresh lime juice
• 2 tablespoons olive oil
• 6 roma tomatoes (optional)

Basting

• 4 Tbs melted butter
• 2 Tbsp lime juice
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 limes, cut in half

Marinate chicken for 24-72 hours in a covered container in olive oil, onions, yogurt, saffron, salt, black pepper and lime juice. Turn the meat in the marinade at least twice during this period.

Thread each piece of meat onto the flat, sword-like skewer, leaving a few inches free on both ends. Spear the tomatoes on separate skewers.

When the grill is medium high, brush the tomatoes and meat lightly with the basting sauce. Place the tomatoes on the grill first, and then place the skewered meat on the grill. Cook for about 5-10 minutes on each side, turning frequently. 

Served with:

• Chelow (saffron steamed rice) 
• Grilled salted tomatoes. 
• Sprinkled sumac powder on the meat
• Lavash bread

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Croatian Gulash

• 1 lb beef stew meat
  
• 2 onions; finely chopped
  
• 2 garlic cloves; finely chopped
• 4 large potatoes; peeled and cut in large cubes
  
• 4 carrots; peeled and cut
  
• 1 bay leaf
• 1 tsp Vegeta
• paprika
  
• cayenne pepper
• salt 
  
• pepper
• 1 packet Fant mix for Gulas and Paprikas

Lightly sautee onions in a deep pot. Add garlic and sautee for 2 minutes. Add the meat and brown it on all sides for about 10 min. 

Dissolve one packet of Fant Gulas and Paprikas mix in hot water and add it to the meat with at least 3 cups of water. Add the potatoes and carrots. (If you don't have enough water so that the potatoes and carrots can cook, add more water or decrease the amount of potatoes and carrots.) Add the bay leaf and Vegeta.

When the potatoes and carrots are near cooked, add salt, pepper, paprika and cayenne pepper to taste. If the soup is too thin, add 1Tbs of dissolved flower to thicken it up.