I should also point out, while there are many variations on Cevapi, there’s also even more variations based on which country you are in. My method is based on a more Australian version as we have a big sausage culture here 😂
ok but we make them lean, just meat and salt. maybe soda water and soda bicarbona. and thats it. no paprika, especially not smoked, we dont have it here, onions or garlic.
@Kwiene Makeda speaking about culture... these are not shyte these are spices, herbs, vegetables.... Balkan people dont put onion in cevapi but Balkan people have culture man
If you make Bosnian Cevapi, don't put any type of onion inside. Just salt, paper and mineral water. After that make Ćevapi. And bake it on BBQ. Greatings from Bosnia to you 😉
Love the videos Henry! Another trick to improve the texture is to just squeeze the juice out of the chopped onion through muslin and just use the onion juice, not the pulp, which can make the meat crumble.
Henry, I have been looking for a recipe of Kebab that my grandpa used to make from Bulgaria! And you sir are the only one to make it with all the exact ingredients especially with the baking soda!!!! Bravo my guy and regards from New York!!!!
My husband is bosnian and this is indeed a different way of making it. But this recipe seems a lot more easier and less complicated than the actual bosnian Cevapi recipe. I will consider this and use it for my use. Thank you Henry!
I have had this at a Bosnian restaurant in nice fresh bread with I think some kind of garlic butter and roasted red pepper spread. This is very similar to Iranian pan fried kabob kubideh. The main flavors coming from nice 80-20 and the onion.
New subscriber here! I love your recipes, I’m on a Ketogenic way of eating (very low carb, high fat, medium protein), I’m going to make these along with your Lebanese Garlic Sauce, thank you!
Everybody does them different. I'm from Kosovo and the way we make it is ground beef, onions, bread crumbs, vegeta, black pepper, paprika, parsley and baking soda. You have to mix it well and leave it in the fridge for 24 hours before you start cooking them.
Hi,Henry thanks for reply what should I use to improve bread .when we buy bread they also have soya lecethin please give some idea to make barlay bread fluffy and soft
Nice video! Where I'm from, recipe like this is really used for "pljeskavica" (burger-shaped patties), "ćevapi" are not made with onions, beef only and some salt (baking soda ok). Mix should be aged over night at least, too. Plus, grilling over coals is a preferred cooking method. However, I'm sure your preparation was good, too. Cheers!
Sausage spice: 1/4 cup Sage (or Poultry Seasoning) 1/4 cup Salt 8 teaspoons Black Pepper 2 teaspoons (dried) Marjoram 1/2 cup Brown Sugar 1 teaspoon Crushed Red Pepper Flakes 1/2 teaspoon Cloves 8 teaspoons Garlic Powder (1/8 cup) Use 1/8 - 1/4 cup spice mix to 2 lbs meat. Hello from Western Canada (the prairies)
If anyone in Cleveland ohio go to Maries on 45thn St.Clair...its Croatian Cevappi and omg sooooooooo amazing with fresh bread and butter n raw onion..the flavor is like no other... i have yet to make them myself my husband slovakn serbian but Maries is best we have ever had from a restaurant...i want to try to make them at home but am scared..lol..these look delicious though...tfs
Interesting! These look like the Romanian "mici". But nowadays people use to buy premade raw mici from the shop and they cook them at home, usually on grill. Or they simply go in a bodega and order them along with a beer. Only old people bother to prepare them at home from scratch.
first of all, i dont know how these people in comment section say cevapi are exclusively made one way. Cevapi aren't "bosnian" they are balkan. And you can do it in various ways. In Macedonia we do it exactly like in this video. Who's to say it is done wrongly?
Is it possible to add the paste of raw papaya to tenderize? To plate them ready to serve a bed of crisp lettuce with a few cherry tomatoes, bulb of spring onions, radish etc. kept soaking in vinaigrette till crisp, would be ideal and help stretch the quantity,
Ohhhhhhh Buddy! I love your videos but whoever gave you this recipe for ćevape was playing a trick on you. Ćevapi are never made with just beef, they need the fat from either pork or lamb to ensure they’re juicy. You never ever put garlic or onions in ćevape. Also once you add soda water to the meat you have to let it sit for an hour or two before shaping them and grilling them. What you made here are called pljeskavice, which is Croatia’s version of a burger pattie except bigger.
@@michaelmckenna9174 If we talk here about original Cevapi receipe, you do not put an onion in. Feel free to spice it up on your own likeing but then, we are talking about totally diffrent dish.
Hi ,Henry I tried some of your recipes it cameout great,can you please make barlay bread using liquid soya lecithin I baught liquid soya lecethin but I don't know how to use
I personally wouldn't use it. It's not good for you,do a little research and you'll see for yourself. Soy products are not good to use,since most of them are GMO. Hope I helped you a little by giving you my two cents.
Thank you so much for the recipe Henry! It would be great if you make some Armenian-Ottoman recipes! I would really love to know some real recipes! :) Cheers from Spain!
A friend of my father, who's Croatian, used to make these when we'd go over to his family's house for dinner. They were great. The only problem is that he'd make them about the size of a cigar. But when I get them at a restaurant, they're usually tiny. Like an American breakfast sausage. It's just not the same. Nice to see someone making them nice and big.
Hey Henry, this is a big thing for my bulgarian relatives from adelaide! Can you have a look at some bulgy recipes that may be shared by your background? Cheers bro!
Ćevapčiće -Pljeskavice, YOUR method is based on a more Australian version as YOU have a big sausage culture THERE,I don't no Bosna Hercegovina i Srbija part of Australian continent???
@@eynollahbagherzadeh339 you either passed through Adana or stayed there a short time and you became an expert, and we lived a lifetime yet doni have any idea, is that what you're saying?
@@bizim_eller As it happens, my father in law is from Adana, and he's a great chef. His speciality is Adana Kabab, so I know what I'm talking about, plus the word Kabab and the skewers have Iranian origins, but I love Turkish food. Best of luck, my friend👍👍👍🌹🌹
@@bizim_eller In Adana kabab, they put Parsley, garlic, and red pepper in Iranian kebabs, salt black pepper only so you can taste the real meat plus Iranian Bonab kabab uses two Kg of meat on every skewer. I have been to Turkey the meat over there is costly, so you get more bread than Kabab with lentils soup and coban salad
@@eynollahbagherzadeh339 anybody who puts parsley, onion, tomato etc in adana kebab is not a great chef. Only hot pepper and the fat go in the Adana. And nothing but the meat and fat in the Urfa
ya no there is no point in arguing, all of it is just stupid vague ethnic war crimal nationalist shit that caused a mass genicide for no real reason that could have been prevented by keeping the rules tito had installed after his death instead of just throwing them out the window and not giveing serb citizens guns and sloveinia not leaving and makeing shure slobodan or karadzic did not get into power and many other things... ayway i just do croation-serb versoin because why not there kinda all the same to a degree all throughout the balkans. There is a short by Key and Peele about the stupidity of the arguing that i think is funny and is about čevapi
My son is a very fussy eater but he loves the taste of garam masala, alspice and cinnamon. So whenever I make cevapi I take some of the meat mix, add grated onion and carrot, and some soaked break crumbs with those spices added, and they make the most delicious little meat patties/rissoles. He loves them
NO Garlic or Onion. Put all your mix in a rectangular dish, turn out the mix, and cut into rectangles. The corners pull in when cooking and they end up round. Saves loads of time rolling ;). Serve with Ajvar. Got my recipe and tips from my Serbian friends Mum. All the best for the New Year.
I know this is old but you put baking powder in the written recipe and it should be baking soda. I hope no one followed the recipe that's in the description.
Sorry Chef tat is not Ćevapi ! Ingredients for Ćevapi: 2 kg finely minced meat -veal, sheep or lamb (best combination: 1,5 kg veal and 500 g sheep or lamb) 5 garlic cloves 2 teaspoons baking soda 20 g salt 100 ml water 50 ml sparkling mineral water Directions:You can mince your meat at home, if you have a suitable meat grinder. The meat should be minced twice so that the texure becomes as fine as possible. You can al-so use meat which contains more fat, that makes your ćevapi juicy. Put the garlic cloves through a garlic press or cut them into very fine pieces. Put them in a small pot, add 100 ml of water and simmer the ingredients with the lid on (or the water will evaporate) for about 5-10 min. Let the garlic water cool down a bit, then combine it with the mineral water and ba-king soda. In a large bowl, combine the minced meat and the garlic water and mix well, using your hands until thoroughly combined. Cover with plastic wrap and leave in the refrigerator for at least 3 hours, much better over night to let the flavors settle and the mixture become firm. The next day knead the meat again by hand or using the kneading attachment of your food processor. Form the ćevapi with the method you like the most (video). Refrigerate them again for 1 hour. Their taste will be the best if you roast them at in-tense flame on the grill. Roast them until cooked through, turning as needed. It is in-portant to brush the grill with fat now and then, so they won‘t stick or burn. Pay at-tension that they don‘t roast too long, as they could dry out. In the end, in the center they should be slightly pink. Prepare the potion for the pita bread. Put the cube of beef broth into 300 ml of hot water and stir well. If you prepare the ćevapi in a pan, use enough oil and sear them from all sides. When they’re nearly finished, add a bit of the broth so they won‘t dry out. Cut the pita bread in half, soak it with 2 tablespoons of the broth and place them over the ćevapi. Put a lid on the pan and let them infuse for about 2 minutes. Serve them in the middle of the pita bread with the cream cheese (kajmak), ajvar (roasted red pepper sauce) and thinly sliced onions. For the „fast“ cream cheese (kajmak): 250 g cream cheese 100 g butter, room temp. 120 g feta cheese 100 ml double cream 3 tablespoons sour creamsalt, as needed
I should also point out, while there are many variations on Cevapi, there’s also even more variations based on which country you are in. My method is based on a more Australian version as we have a big sausage culture here 😂
ok but we make them lean, just meat and salt. maybe soda water and soda bicarbona. and thats it. no paprika, especially not smoked, we dont have it here, onions or garlic.
justin
.
Ćevapčiće with onions are not ćevapčići! That meet is for Pljeskavice use only!
very similar how my dad is making them, but of course he always bbq them on wine wood
@Kwiene Makeda speaking about culture... these are not shyte these are spices, herbs, vegetables.... Balkan people dont put onion in cevapi but Balkan people have culture man
If you make Bosnian Cevapi, don't put any type of onion inside. Just salt, paper and mineral water. After that make Ćevapi. And bake it on BBQ. Greatings from Bosnia to you 😉
Edo Edhem, exactly, same in Serbia! Greetings!
@@tabaks I know. Pozdrav komšija 👍
Edo Edhem, pozdrav! 👍
Thanks for that!! Good to know 😊
@@HenrysHowTos Man, I hope you understand what you got yourself into :), I wish you all the best.......
Key and Peele brought me here
😂😂🙌🏽🙌🏽
hey me too 😅
Tim pool brought me here
What skit?
Imma be that guy saying chevapi video brought me here
Love the videos Henry! Another trick to improve the texture is to just squeeze the juice out of the chopped onion through muslin and just use the onion juice, not the pulp, which can make the meat crumble.
These are bloody YUMMY ! Thanx mate.
Henry, I have been looking for a recipe of Kebab that my grandpa used to make from Bulgaria! And you sir are the only one to make it with all the exact ingredients especially with the baking soda!!!! Bravo my guy and regards from New York!!!!
My pleasure!
i just came back from Bosnia, and these little fellas are amazing!!!
My husband is bosnian and this is indeed a different way of making it. But this recipe seems a lot more easier and less complicated than the actual bosnian Cevapi recipe. I will consider this and use it for my use. Thank you Henry!
The way this dude is making them is NOT proper čevapi! Why can’t people leave our recipes alone
haha nice video bro, i like the way you have edited it and kept it simple. definitely inspiring.
I had these in Croatia... so delicious! Thanks for the recipe.
croacia is not a lace to eat good cevap. bosnia and serbia is
lalos you Liar
He is right. Sea food is the best thing you can eat in Croatia. But for cevapi and best balkan grill food Serbia and Bosnia are the best
Her brother I'm following your recipes from a long time. .thank u so much for sharing amazing recipe.😊
Stumbled across this a few days ago and just cooked them. Absolutely delicious
It's 2 in morning and I'm so close onto making these badboys
Awesome work bro I definitely have to try it
I have had this at a Bosnian restaurant in nice fresh bread with I think some kind of garlic butter and roasted red pepper spread. This is very similar to Iranian pan fried kabob kubideh. The main flavors coming from nice 80-20 and the onion.
Hi I am executive chef kingdom of Saudi Arabia.
Adil Khan nice video sir thank you
Wtf dude :)))
I am executive kebab defender and I approve these videos.
@@1stManOnEarth 🤣
Great Recipe! Mine came out just like the butcher shop! Thanks Henry
Im from romania and we have somting similar, we call them MICI , WE put backing soda to but we put also bones stock. They are lovley (Romanian MICI)
This is the 2nd recipe from this channel that came out amazing! Thank you=)
Awesome 👍❤
Tako se to radi👍
Dobro DOBRO 🍸
Hello from Balkans Mr. Henry! Love your channel. Cevapi are the best! McDonalds doesn't have a chance here! Yay!
New subscriber here! I love your recipes, I’m on a Ketogenic way of eating (very low carb, high fat, medium protein), I’m going to make these along with your Lebanese Garlic Sauce, thank you!
Swamper60 I’m on keto too and these are perfect for me
My father makes wonderful. He is Montenegrin. My husband learnt from him.
Everybody does them different. I'm from Kosovo and the way we make it is ground beef, onions, bread crumbs, vegeta, black pepper, paprika, parsley and baking soda. You have to mix it well and leave it in the fridge for 24 hours before you start cooking them.
We have vegeta here in sweden now thanks to immigration from your region, so I’ll give this a go 👍🇸🇪
Ingredients list says baking powder? Video says baking soda ? Please clarify .. ty
It looks delish! I can’t wait to give this a try. Thanks for the recipe. Cheers! ☀️
Hi,Henry thanks for reply what should I use to improve bread .when we buy bread they also have soya lecethin please give some idea to make barlay bread fluffy and soft
thanks for sharing my dad is from the balkans and always used to make this for me.
Nice video! Where I'm from, recipe like this is really used for "pljeskavica" (burger-shaped patties), "ćevapi" are not made with onions, beef only and some salt (baking soda ok). Mix should be aged over night at least, too. Plus, grilling over coals is a preferred cooking method. However, I'm sure your preparation was good, too. Cheers!
zapravo ovo je recept za punjenu pljeskavicu
Sausage spice:
1/4 cup Sage (or Poultry Seasoning)
1/4 cup Salt
8 teaspoons Black Pepper
2 teaspoons (dried) Marjoram
1/2 cup Brown Sugar
1 teaspoon Crushed Red Pepper Flakes
1/2 teaspoon Cloves
8 teaspoons Garlic Powder (1/8 cup)
Use 1/8 - 1/4 cup spice mix to 2 lbs meat.
Hello from Western Canada (the prairies)
I followed your recipe, easy to make and delicious.
Nice to have you back; once again posting tasty recipes!!! Hope all is well.
Watching these babes sizzle is putting me in a trance.
Nice! Can’t wait to try them
Looks great
If anyone in Cleveland ohio go to Maries on 45thn St.Clair...its Croatian Cevappi and omg sooooooooo amazing with fresh bread and butter n raw onion..the flavor is like no other... i have yet to make them myself my husband slovakn serbian but Maries is best we have ever had from a restaurant...i want to try to make them at home but am scared..lol..these look delicious though...tfs
Thank you, Henry, for this delicious recipe will make :-))
My favourite chef in action :) gogo Henry
I guess it's origin is Turkish chavapie 😀👍
It's very delicious 👌
Thanks brother. I'm going to try this tomorrow.
Hello from Finland thank you for video thank you for kofte
Finlanda, this are no kofte. He is talking about Bosnian national food called Cevapi.
bitch this is balkan culture ( cro and bosnia BFF)
Interesting! These look like the Romanian "mici". But nowadays people use to buy premade raw mici from the shop and they cook them at home, usually on grill. Or they simply go in a bodega and order them along with a beer. Only old people bother to prepare them at home from scratch.
Greetings ! Would you know how to make traditional balkan “ Burek” or “Börek” by any chance? If so tips would be great :)
Tania Silver look at turkish borek. or börek. there’s to many different ways the best one i like kol borek or bosnak boregi
Cheers. Off to try make these now 😊
Also you want to almost constantly turn them!
first of all, i dont know how these people in comment section say cevapi are exclusively made one way. Cevapi aren't "bosnian" they are balkan. And you can do it in various ways. In Macedonia we do it exactly like in this video. Who's to say it is done wrongly?
Balkan is good for you
BOSNIAN is awesome 👌
Im here because of Key and Peele
Same here. Looking about how to make lamb cevapi
Is it possible to add the paste of raw papaya to tenderize? To plate them ready to serve a bed of crisp lettuce with a few cherry tomatoes, bulb of spring onions, radish etc. kept soaking in vinaigrette till crisp, would be ideal and help stretch the quantity,
Ohhhhhhh Buddy! I love your videos but whoever gave you this recipe for ćevape was playing a trick on you. Ćevapi are never made with just beef, they need the fat from either pork or lamb to ensure they’re juicy. You never ever put garlic or onions in ćevape. Also once you add soda water to the meat you have to let it sit for an hour or two before shaping them and grilling them. What you made here are called pljeskavice, which is Croatia’s version of a burger pattie except bigger.
Kakva svinjetina u cevapima ??? Jesi li bolesna ???
It's not like the sausage is going to explode if you put onion in, I like it with onion sue me.
@@michaelmckenna9174 If we talk here about original Cevapi receipe, you do not put an onion in. Feel free to spice it up on your own likeing but then, we are talking about totally diffrent dish.
Is it mineral water or soda water you put in? And how much of it do we put with the meat?
I live in Michigan in the US. I use 50% venison, 25% beef, 25% pork.
Can we grill it? And at which temperature
Magical X3000, grilling is preferred, over coals. Definitely no onions, either of them!
grilling it is the tradition
get some beer(karlovačko preferably)
and get some bread and experiance the balkans
Love you from the heart of Pakistan Lahore Punjab Pakistan 😘 I always enjoy your smile n my depression reduce
Hi ,Henry
I tried some of your recipes it cameout great,can you please make barlay bread using liquid soya lecithin I baught liquid soya lecethin but I don't know how to use
I personally wouldn't use it. It's not good for you,do a little research and you'll see for yourself. Soy products are not good to use,since most of them are GMO. Hope I helped you a little by giving you my two cents.
Great job, man. I love it
Thanks and happy new year.
Sounds and looks amazing! I'm going to ground some pork tonight and give this a whirl!
I just buy them from Coles, delishious
Great video Henry !
watching 6AM in Cali 🌴😊
Love your videos man! Please do a Cacik tutorial
Dobrý recept. Veľmi dobrý kanál.
In Syria version add fenugreek cumen and 7 spices but no add onion. Thanks.
What are the 7 spices? Thanks!
@@beehead5661
Cumin
Coriander
Cinnamon
Clove
Black pepper
All spice
Cardamom
Some add
Nutmeg
@@afhalcom Thanks. Can't wait to give it a whirl.
Can u tell me what another 7 spices? Really want to know it..coz I love cevap..tq
🌷
Thank you so much for the recipe Henry! It would be great if you make some Armenian-Ottoman recipes! I would really love to know some real recipes! :) Cheers from Spain!
A friend of my father, who's Croatian, used to make these when we'd go over to his family's house for dinner. They were great. The only problem is that he'd make them about the size of a cigar. But when I get them at a restaurant, they're usually tiny. Like an American breakfast sausage. It's just not the same. Nice to see someone making them nice and big.
No spiskummin? Sry dont know the English name for it. Kumin
Hey Henry, this is a big thing for my bulgarian relatives from adelaide! Can you have a look at some bulgy recipes that may be shared by your background? Cheers bro!
Another Balkan war about to break out in this comment section. #vegeta_is_acceptable
Kefta left the chat
Ćevapčiće -Pljeskavice, YOUR method is based on a more Australian version as YOU have a big sausage culture THERE,I don't no Bosna Hercegovina i Srbija part of Australian continent???
Go 50/50 beef pork mix, and no onions. Apart from that you nailed it. Now I'm hungry.
I’m with you but usually I add some finely chopped parsley too. Not traditional but I like it.
Here because of key and peele
What where did they reference this recipe/ channel???
I just came here after pjanic (footballer) said that he loves this dish
These are originary from Turkey but is more popular in Romania and romanians call's it "mici"
Cevapcici, another version of adana kebab, this one you made is like inegol kofte( minus the lemon juice) very nice again👍👍
This is another version of Iranian koubide or kabab Bonab because, in Adana, they use 🌿 and pepper
@@eynollahbagherzadeh339 you either passed through Adana or stayed there a short time and you became an expert, and we lived a lifetime yet doni have any idea, is that what you're saying?
@@bizim_eller As it happens, my father in law is from Adana, and he's a great chef. His speciality is Adana Kabab, so I know what I'm talking about, plus the word Kabab and the skewers have Iranian origins, but I love Turkish food. Best of luck, my friend👍👍👍🌹🌹
@@bizim_eller In Adana kabab, they put Parsley, garlic, and red pepper in Iranian kebabs, salt black pepper only so you can taste the real meat plus Iranian Bonab kabab uses two Kg of meat on every skewer. I have been to Turkey the meat over there is costly, so you get more bread than Kabab with lentils soup and coban salad
@@eynollahbagherzadeh339 anybody who puts parsley, onion, tomato etc in adana kebab is not a great chef.
Only hot pepper and the fat go in the Adana.
And nothing but the meat and fat in the Urfa
Except for their shapes, what's the real difference between Cevape and Kofte kebab?
Yum and easy!
I cooked this tonight and it WAS easy and delicious. Thanks. No more store bought Ćevapi from now on.
Cevapi is with fresh baked bread and onion, not just mewt
I first had them in Kosovo. And all this arguing about how to make them has left me dismayed about making them the way I tasted them.
ya no there is no point in arguing, all of it is just stupid vague ethnic war crimal nationalist shit that caused a mass genicide for no real reason that could have been prevented by keeping the rules tito had installed after his death instead of just throwing them out the window and not giveing serb citizens guns and sloveinia not leaving and makeing shure slobodan or karadzic did not get into power and many other things... ayway i just do croation-serb versoin because why not there kinda all the same to a degree all throughout the balkans. There is a short by Key and Peele about the stupidity of the arguing that i think is funny and is about čevapi
Tom Clancy line of sight brought me here
cevapi #1
I put a bit of Garam masala in my cevapi becuse I love the bite it gives. Bosnian that lives in Sweden :)
My son is a very fussy eater but he loves the taste of garam masala, alspice and cinnamon. So whenever I make cevapi I take some of the meat mix, add grated onion and carrot, and some soaked break crumbs with those spices added, and they make the most delicious little meat patties/rissoles. He loves them
Kofta ❤️
NO Garlic or Onion. Put all your mix in a rectangular dish, turn out the mix, and cut into rectangles. The corners pull in when cooking and they end up round. Saves loads of time rolling ;). Serve with Ajvar. Got my recipe and tips from my Serbian friends Mum. All the best for the New Year.
Thanks
We call them "Mici" (small, little) in Romania.
Interesting. You say "mici". In albanian "mishi" or "mish" means meat.
Cevapcici are from Balkan :-) and no onion or red paprika...
Key n Peele?
Cevapi should be grilled or broiled not pan fried. They also use 3 meats.
But that’s actually recipe for Slovenian golas
OK, meet, salt, pepper and NO way you put paprika in Čevapi.
In macedonia we use paprika
I know this is old but you put baking powder in the written recipe and it should be baking soda. I hope no one followed the recipe that's in the description.
Sorry Chef tat is not Ćevapi !
Ingredients for Ćevapi:
2 kg finely minced meat -veal, sheep or lamb (best combination: 1,5 kg veal and 500 g sheep or lamb)
5 garlic cloves
2 teaspoons baking soda
20 g salt
100 ml water
50 ml sparkling mineral water
Directions:You can mince your meat at home, if you have a suitable meat grinder. The meat should be minced twice so that the texure becomes as fine as possible. You can al-so use meat which contains more fat, that makes your ćevapi juicy. Put the garlic cloves through a garlic press or cut them into very fine pieces. Put them in a small pot, add 100 ml of water and simmer the ingredients with the lid on (or the water will evaporate) for about 5-10 min. Let the garlic water cool down a bit, then combine it with the mineral water and ba-king soda. In a large bowl, combine the minced meat and the garlic water and mix well, using your hands until thoroughly combined. Cover with plastic wrap and leave in the refrigerator for at least 3 hours, much better over night to let the flavors settle and the mixture become firm. The next day knead the meat again by hand or using the kneading attachment of your food processor. Form the ćevapi with the method you like the most (video). Refrigerate them again for 1 hour. Their taste will be the best if you roast them at in-tense flame on the grill. Roast them until cooked through, turning as needed. It is in-portant to brush the grill with fat now and then, so they won‘t stick or burn. Pay at-tension that they don‘t roast too long, as they could dry out. In the end, in the center they should be slightly pink. Prepare the potion for the pita bread. Put the cube of beef broth into 300 ml of hot water and stir well. If you prepare the ćevapi in a pan, use enough oil and sear them from all sides. When they’re nearly finished, add a bit of the broth so they won‘t dry out. Cut the pita bread in half, soak it with 2 tablespoons of the broth and place them over the ćevapi. Put a lid on the pan and let them infuse for about 2 minutes. Serve them in the middle of the pita bread with the cream cheese (kajmak), ajvar (roasted red pepper sauce) and thinly sliced onions.
For the „fast“ cream cheese (kajmak): 250 g cream cheese 100 g butter, room temp. 120 g feta cheese 100 ml double cream 3 tablespoons sour creamsalt, as needed
How to not make cavapi ...
there is no onion and paprika in the cevapi
yes there is
Key and peele
mate, where’s the vegeta?
dont, it will taste like soup.
Vegeta doesn’t go in čevapi! 🤦🏽♀️
Don t make laugh kid 🥇👌🤣
Only beef? Bad idea imo, that just doesn't sit well with me and it's not the best interpretation of this classic meal :D
No offence but no onion or paprika is ever found in our recipes in Bosnia. Let alone smoked paprika and whatnot.
He said Balkan not BOSNIAN cevapis specifically. Albanians which are also located in the balkans always use onions and paprika when making them
I want leat this to make eat that in Indonesia