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Today for lunch I had a German entree. This is identical to the ePA entree, just packaged for commercial sale.
The rice was good, not fresh, but not soggy either. There was a mildly seasoned tomato-based sauce. There were a decent amount of vegetables throughout the entree, and there was a good amount of meat, which was well seasoned and quite good.

I would certainly have this entree again.

I understood part of the German text but here is a Wiki description:

"Ćevapi (pronounced [tɕɛv̞ǎːpi]) or ćevapčići (formal diminutive, [tɕɛv̞ǎptʃitɕi], ћевапчићи) is a grilled dish of minced meat, a type of skinless sausage, found traditionally in the countries of southeastern Europe (the Balkans). They are considered a national dish in Bosnia and Herzegovina[1] and Serbia[2][3][4] and are also common in Croatia, Montenegro, Slovenia, as well as in Albania, Republic of Macedonia, Bulgaria, Romania.

Ćevapi has its origins in the Balkans during the Ottoman period, and represents a regional speciality similar to the kofte kebab.

They are usually served of 5–10 pieces on a plate or in a flatbread (lepinje or somun), often with chopped onions, sour cream, kajmak, ajvar, feta cheese, minced red pepper and salt. Bosnian ćevapi are made from two types of minced beef meat, hand mixed and formed with a funnel, while formed ćevapi are grilled. Serb ćevapčići are made of either beef, lamb or pork or mixed. Macedonian, Croatian, Bulgarian and Romanian varieties are often made of both pork and beef."

That looks good, I would like to try the lamb variety. If I took that tin in the field would try to rig up a basket or screen to immerse it in boiling water

Thanks for all the background info Paul! That's one of the neat things about trying foreign rations is not just tasting them, but learning more about the foods that other nationalities enjoy.

Norton wrote:I would like to try the lamb variety

You know, I have actually never tried lamb. No reason, I just haven't had the opportunity yet. One of these days I'll have to give it a try.

parafireboy wrote:
You know, I have actually never tried lamb. No reason, I just haven't had the opportunity yet. One of these days I'll have to give it a try.

Do you have a Greek restaurant next to you? They usually serve lamb dishes. Lamb is like deer - either you like the taste or you can´t stand it...

This is how it looks in Sarajevo in Bosnia. This flatbread is called lepinja, a must have addition but; sometimes they give you french fries with cevapi (in Croatia, where they use pork meat or pork and beef mix that is inferior to original "Sarajevski ćevapi" or "Travnički ćevapi" or "Banjalučki ćevapi" - names of Bosnian towns). Onions are also one of the important things on the plate and the last one is kajmak, that's dairy product similar to cheese cream.

For my taste I prefer cevapi made from beef, or mix beew and lamb.

most gyro meat here in the states tends to be a beef/lamb mix. So if you've ever had a gyro, you've had lamb. Or more likely mutton,

Either way, it's not bad. Like Housil said, it's like a game meat, but I'd put it more in line with the mild taste of rabbit than I would deer. But, thats me.

Asger wrote:

This is how it looks in Sarajevo in Bosnia. This flatbread is called lepinja, a must have addition but; sometimes they give you french fries with cevapi (in Croatia, where they use pork meat or pork and beef mix that is inferior to original "Sarajevski ćevapi" or "Travnički ćevapi" or "Banjalučki ćevapi" - names of Bosnian towns). Onions are also one of the important things on the plate and the last one is kajmak, that's dairy product similar to cheese cream.

For my taste I prefer cevapi made from beef, or mix beew and lamb.

Onion and garlic make everything better! That looks amazing.