For the cevapcici with duvecreis dice one onion very finely. Mix with the minced meat and knead for at least 10 minutes. Salt.
Form finger-length, thumb-thick rolls from the mixture. Place cevapcici one by one on a plate, cover with aluminum foil and refrigerate for one night.
Heat oil in frying pan and fry cevapcici until crispy brown. While frying, turn the rolls to the other side several times so that the frying juices are well distributed inside and the cevapcici remain juicy.
For the duvecreis, finely chop two onions. Finely dice the bell bell pepper. Heat lard in a saucepan. Sauté onions and bell bell pepper until translucent.
Add paradeis pulp, long grain rice, rose paprika and salt and sauté, stirring, until fat is absorbed. Pour in the hot chicken soup and let the long-grain rice swell at a low temperature for 20 minutes. Season strongly with salt and freshly ground pepper.
Arrange the cevapcici with duvecreis and serve.