COOKING BOSNIA & HERZEGOVINA: Ćevapi & Somun 🇧🇦
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- เผยแพร่เมื่อ 2 ต.ค. 2024
- Cooking the national dish of Bosnia and Herzegovina: Ćevapi with Somun
#bosniaherzegovina #cookingeverycountry #antichef #bosnia
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You did so good ! I ate my weight in cevapi in Sanski Most. The best ones are in Travnik and Sarajevo. Much love from a bosnian living in Sweden.
So cool! Thank ya!! Love from NYC
I am also Swedish. I visited Bosnia two times one year, I gained 8 kilos!!! Good stuff!
I'm originally from Croatia but I live in bosnia.i live in Novi travnik so I can eat cevapi from travnik.i love it here I think other foods are TOO SWEET!
I’m American, but I lived in Sarajevo for 2 years. I gained SO MUCH WEIGHT while I was there lol. Cevapi is life.
This makes me cry with happiness you dont know how much this means to me. As some one whos family is from Bosnia this is just amazing
All my sympathies to the people of Zambia and Zimbabwe. I think it will take some time. Hehehe.
I feel their pain, I being from USA. And he'll wimp out and do hamburgers, you watch, that should be about June, 2026! He'll be in Florida then, and grilling them on the BBQ at least! :D LOL LOL LOL
Thank you so much for this video it means so much to me because people don’t usually notice Bosnia and was just scrolling and scrolling until I found this video witch made me almost cry thank you so much!!! Keep going ♥️♥️
I am Swedish and we got served Ćevapčići in school. We love and value all kitchens in the world. We were served that, and Mexican food, Italian food etc. Not only to feed us but to teach us to love food that isn’t just from our country. That’s what I believe anyways.
Just recently found you on TH-cam Jamie. How refreshing and fun it it is to watch whatever you do next while watching you explore ,create, get frustrated and see how it finally comes out. I think a bloopers show would be a classic
Especially like your Jamie &Julia segment.
We just love what your doing.
Looks great! Immediately when I saw the title I was reminded of the key and peele sketch where they have warring ethnic restaurants across the street from each other making essentially this dish as far as I can tell 😂
Čevapi look perfect, they only never have garlic in them! But unfortunately somun was not the best i have ever saw! And instead of cream try to find Kajmak! It is really what goes best with that along side fresh chunks of onions.Ajvar can work really well too!
Uh kajmak i čevapi 😍
You cant get kajmak outside of Eastern Europe... but you can approximate it by adding some salt to British-style clotted cream. That and Ajvar would be the classic accompaniments.
In Chicago you can get some kajmak
you can get it 100%
Jaime and Julia brought me to your channel and it's my favorite series but I just got finished watching this series and it's giving Julia a run for the money. It's def a close second. I've thoroughly enjoyed watching every video on your channel. ✌🏼
Ćevapi are so good! They are even better with ajvar! As a fellow apartment dweller, I usually make them in the air fryer. They need about eight to ten minutes on the highest setting and if you put in just a teeny bit of baking soda, they get a nice crust.
I had this in Split, Croatia - the ajvar was really good with it!
This looked so deicious! I know Bulgaria is coming up soon, so please, please, please make Bulgarian moussaka. It's not the same as the Greek and Turkish ones and it's much more delicious! I can help you with the recipe if you'd like! I'm a huge fan of your channel, so many thanks for the wonderful recipes and the top-notch entertainment! 😊
Moussaka is sooooo good! Especially cooked! LOL My adopted Baba always made me taste the raw meat to check for salt/spices : | Reminds me, I gotta visit her - I've got curtains for her and maybe, just maybe she'll make me moussaka! Cheers!
I disagree India 🇮🇳 is number 1, Hyderabad moussaka is best with chickpea 👌
@@durbeshpatel3047 How can you disagree when you haven't tried Bulgarian moussaka? My husband is Indian, so I'm very well familiar with the Indian cuisine and whatever you call moussaka may be your version of it and I'm not saying it's bad, it's just Indianized. I really hope Jamie makes the Bulgarian version, then I suggest you try it, too. Then we can "argue". ☺Peace, bhai! ✌😇😊
@@blowitoutyourcunt7675 Oh, so sweet! I miss my baba, too! She used to make the best moussaka ever! May she rest in peace! No one can cook better than our babas, that's for sure!😊
@@danielapavlova3317 because India 🇮🇳 is number 1 💯. I'm sure Burgarians make good dish, but India has best ingredients in the 🌎
I can´t wait until you come to S as in Sweden. That will be so interesting! I will be about 90 years old perhaps? 😂
S for Serbia. You should try "sarma", its yummy 😍
Wait, this is for Bosnia AND Herzegovina? That’s ca-RAYzy!
Yooo ok. This is why I said I'll dm you once you come to my country. Just like B&H, people majorly aren't even aware of the dishes that are actually native to their region. Due to the lengthy ottoman occupation, most of the culture bent that way, so if you ask about national dishes you'll get cevapi, burek, prebranac, sarma and similar "traditional" cuisine. However, if you go just a smidge below the surface, you may learn that there's a large amount of recipes that predate the occupation and even christianity. Sadly, they can only be found in remote villages and niche overpriced restaurants. Sensitive topic for anyone on the Balkans that's into food and/or history.
ON ANOTHER NOTE, you've done this particular dish perfectly. Except any grandma from here would just slap you for using dry yeast :')
Def not pork.
do you prefer dog or monkey instead? just asking! ;D LOL
I read about 1/4 of the population is not Muslim. Is pork that frowned upon there? Genuinely curious
@@callmechia More than 1/4 is not Muslim. Muslim population avoid pork, but the rest of the population do not.
@@callmechia even none Muslims don't eat pork for simple reason they think it unclean animal. Not saying there is no pork. But chicken is by far the fav then beef, lamb.
Thank you so much for this, i'm from Bosnia 😊
So impressed with all the awesome skills you’ve acquired in the past 4 years. That was great. Fun to watch.
I've made cevapcici, the slightly smaller variant. But you were missing two ingredients: fresh parsley (very little) and, the missing secret ingredient: a tiny tiny amount of baking soda. Supposedly the baking soda keeps the sausage tender. At least I think that's the theory I read. And grilled is better. However, my outdoor grill is dead. Your use of the cast iron skillet has given me confidence to make another batch of cevapcici indoors with heavyweight cast iron skillet in lieu of an outdoor grill (and it's too hot to cook outdoors this time of year in the Mojave Desert even if the grill were functional).
Baking soda also encourages the "Maillard reaction" which makes for superior browning, which is how you get the most flavor from the meat. From the Google: "Baking soda can also give an assist in speeding along Maillard by creating a more alkaline (higher pH, or basic) setting." (thanks, Washington Post.) As you said, not too much. Just a little.
Adding parsley to cevape sounds like a very Austrian thing. I am curious, are you Austrian? :D
@@TheRikkuShak Not Austrian. USA. Croatian heritage. But I don't remember from which corner of the Balkans comes the recipe I follow.
Kakav parsley bre?!
Great series you got going on. Adding a pinch of baking soda will soften the meat. I also boil the garlic for one mins in equal parts water and strain out the garlic will make it a more less harsh garlic taste. And yes let it rest 24 hrs to cure it 🤗
Will you do more Canadian when you get back into the "C"? Hello from Ontario
What? Roast of Beaver!! ;D LOL LOL LOL
the cevape is not bad but dont juse sour cream juse kaimak or ayvar
You did such a good job it looks amazing I’m from Bosnia and i love cevape i lepina ❤Big greetings😊
Looking forward to see what are you making for Brazil! We have more food than feijoada, we have a great "tortilla" like dish called tapioca or beiju de tapioca and is delicious!!
Max Miller on Tasting History just made feijoada and reviewed its history. Check it out! 🇧🇷
@@gerardacronin334 I know, that's why I'm suggesting something else.
mano eu espero q ele fizesse feijão tropeiro.... ou baião de dois 🤤😭
When you do Chile, you should do Pastel de choclo and also a terremoto as a drink (you can't have Chile without alcohol) .
It's so bad that you need to be drunk to deal with it? 😁
@@NotContinuum nope, we simply have a really big wine and pisco industry and is extremely intertwined with our culture. Terremoto is also typically serve in fiestas patrias, in part cause is delicious and cause we are the most sismic country (we only move when is 6 or higher and only to save the TV).
@@Djinn_Entonic yes, I grew up in "Shaky town", L.A. California, went through the big one in 1971, a 6.3 or something, not that high but lasted about 30 seconds, it was sort of fun for me since was a student taking geology at the time in University!! LOL. It was early morning, and I saved my baby daughter, grabbed her from her bed and had her with us (my wife too) as it rocked and rolled over and over for a long time. Needed some "strong drinks" after that too, but did not get drunk, like some pussies here say they always do! ;D LOL LOL LOL
Get some ajvar - a delicious creamy (without the cream) capsicum relish served with a lot of slav dishes from that region. It takes it to the next level. Try a good European deli they should stock it. Ajvar (pronounced Eye-varr) also goes great with BBQ steak, on burgers.... you get the idea.
cant wait to be here in 2032 when you get to scotland lmao
sorry Somun sounds to much like soman the nerve agent
as a bosnian i must say, i have never seen this variation of ćevapi haha, but then again they are different in every part of the country. the one that i am used to is just, meat and salt. nothing else in them, just meat and salt.
Just found your channel through the Jamie and Julia series, gotta say I was very surprised to see this! Very good attempt, the reason why the dough wasn't properly hydrated, is cause our yoghurt is liquid, almost like milk, but not quite. The greek yoghurt is too "dry", therefore the need for more water :D but it's a good sub in, if not as tangy as most of our stuff from further up north the Balkans.
The reason for the overnight proof on the meat is so it can firm up, te texture gets a bit different that way, and can hold up to being tossed on the grill. (Which is also totally the superior way to cook em ;) )
You can also add a bit of water to the end of cooking of the cevapi, then cut open the bread and put it over top to soak up all those aromas, very popular take like that, makes chewing up the whole dang thing easier as well :D
Nice and very interesting video. Original Cevapi are made completely different to what you are showing here. I don't want to spoil the party, but if you don't mind, I will add a few details.
First of all, you must select a specific type of meat. In English, it's a top-side beef (Chuck and brisket).
1 kg Top side beef minced
200 ml Soda water
2 flat tsp Bi-Carb soda
1 flat tsp Ground paprika
1 flat tsp Cayenne pepper or Chilli paprika
1 flat tsp Ground black pepper
4 flat tsp Salt
Preparation Instructions:
1. Combine top side minced meat, salt, black pepper, paprika and cayenne pepper or chilli paprika. Mix gently using your hands. Next, seal the meat mixture and store it in the fridge for 24h.
2. Combine soda water + bi-carb soda and pour it into the meat mixture. Mix gently until the meat absorbs liquid. Next, seal it and store it in the fridge for 24h.
3. Roll the meat into a sausage shape: Approx 10cm long and 2cm thick. It would be best if you used a sausage or cevapi press maker.
Cooking and Serving Instructions:
Preheat the BBQ, on high heat. Grill and turn as needed but do NOT overcook. Serve with fresh chopped white onions and bread. A frying pan is not recommended. BBQ only.
Basically, here in Serbia, we cut meat mix (beef/lamb/pork in various ratios, but always should be at least 20% fat, like for a good burger) in one-inch cubes, sprinkle them with proportioned salt and sodium-bicarb, add garlic water (a little water where garlic has been simmering) and then work the meat kneading, basically. Then it is rested for 24 hours in fridge to "ferment", then it is knead again and left a little bit to stiffen in fridge again.
Then you grind that meat twice, and make them into tubes.
You can do it by hand, or say, cut off large cola bottle top (like a funnel), oil it inside, stuff meat into it and press it out like a sausage. Make them how long you like them to be.
Also, somun is much better if you discard some of that oil from the pan, added a little water, and de-glazed it. Then halve the somun brush it all over with the pan juice and just heat it through (in a low temperature oven or even microwave). ;)
Great video from you again! As an initial Subscriber because of your Julia Child videos, I now also look forward to your around the world videos. You picked 2 winners, yay! Thanks from a "crossover" viewer 👏
We used to make similar bread over open fire in the Sahari on safari (journey in arabic)
Nice but where is the aijvar???
Great series!!! I hope you do Poland for “P” 🤤 (wow, you are gaining literally 1000s of subs per day!)
I’m sure he will! He’s doing all countries!
@@Windgoddess540 yup, he'll be doing my country USA in 2027 at this rate, probably burgers or some BBQ! LOL LOL LOL LOL :D
@@ronschlorff7089 good point-I would guess that barbecue is uniquely American.
1000s*
@@ChapatiMan duly noted!
I can't wait to see what he does for more politically sensitive countries. Will he do Taiwan separately from China? Will he do Western Sahara or just Morocco? Palestine AND Israel? Will he do Scotland, Wales, and Northern Ireland separately from England?
Jesus, where does your mind go after watching this ... Just enjoy
I'm so glad you're making your own bread.
Looking forward to Sweden in 2027, but I guess it's safer to wager on Denmark?
See you next Tuesday!
Cheer up, I project USA in 2026, so you'll be good, a bit earlier!! LOL LOL LOL ;D
@@ronschlorff7089
But there's the representation vs. waiting time to take into consideration.
And do you know my attention span?
I'm ADHD!
@@luxeford547 Yeah, I'm not holding my breath either!! ;D LOL
@@ronschlorff7089 still having fun, right?
@@luxeford547 :D yes.
Looks amazing! Tip - the pilot light of your oven is perfect for proofing bread.
Looks amazing. Now do burek
Yeeeesssss I have been waiting for this one 👏👏👏 thank you 😊
I think the beef they use is typically veal. They don't have much of an industry for cattle raised for meat only ,so they slaughter the unproductive male dairy calves. Taste is good but requires fat added and LOTS of seasoning.
The bread you have done looks fantastic. I love cevapcici.
This is corect recepes for Cevapi and Lepinja.
Sarajevski cevapi
1.5 kg of ground beef
0.5 kg of ground lamb
4 cloves of garlic
1 Onion fine minced
2 teaspoons of baking soda
salt and pepper
Preparation:
Let the meat and other ingredients rest overnight in the refrigerator
Tomorrow mix well with your hands or a dough machine if you have one.
Cover this mixture and leave it outside the refrigerator at room temperature for 4-5 hours and then put it in the refrigerator. You can keep it in the fridge, it can be used for up to 2 days.
LEPINJA
1 bag of dry yeast
150 ml of warm water
100 ml of warm milk
2 tablespoons of oil
½ teaspoon of sugar
350-400 g flour for bread (+ -) enough flour to knead a soft dough
½ teaspoon of salt
THE SAUCE "Urnebes salata" is the most common in Balkan
Is the mix of feta or old cow cheese and dry chilli paprika.
You can add also some more stuff some sourcream, onions and sliced thinly cabbage with little vinegar, oil and salt that is most used salads in Balkan.
You need KAJMAK.... if you dont have iz something like Philadelphia is close
Hope you continue this series! I'm not Bosnian but my family is Slovenian! Hope one day you make it that far and make some Potica! All the best!
From what I know, refrigeration in ćevapi or any similar kebab-type meats is crucial. You want the meat to remain as cold as possible and also allow for the aromas to flourish. It really does make a difference from a regular, let's say meatball or burger, the way we make them in Balkans.
Also, Yugoslavs tend to eat ćevapi with kajmak, which is an amazing thing, I think it resembles clotted cream. I don't remember sour cream when in Serbia but who knows...
Mmmmm omg that looked amazing
I dated a Croatian living in Novi Travnik and he actually had his mom make these for me and they're actually pretty good. You butchered the names, but is okay cuz I couldn't pronounce his name for the first year we dated XD
I come from Bosnia, i was fed my whole life with cevapcici, grilled steaks form Neighbouring villagers cows and Lamb Skewers :D I ate that almost every day since i can remember. Nothing beats cevapi from Coal Grill and fresh meat from the neighouring vilalgers meat.
Really looking forward to you making Pierogi :D
Long way to go... Yes! Yes! Yes! I'm currently stuck in bed with elevated legs, so I'm systematically going through your playlists. I'm gonna eventually gonna run out, so happy there's always more to come. 😊
And BTW hello from Croatia! My suggestion is Zagorski Štrukli or Sarma ... Punjena paprika maybe :) I can send you some good recepies if you want! 💚💚💚💚
I was wondering what should I recomend for croatia! It was either stuffed pepper or pašticada :)))
@@sour-cabbage Oh yes these are really good! Pašticada could be nice to him! But not easy one to find as there so many variations lol
@@ZGreenGaming we could always type it up for him, with homemade gnochi is the best!
@@sour-cabbage Problem with pašticada is that every nona has their own recipe, and no one will accept any recipe but their nona's as real pašticada.
The salt amount is incorrect (you need at least twice as much normally it is 14-18g/kg of meat) and you need to let it rest overnight so you get a SAUSAGE (it needs to be elastic and this is why you use the salt for).
I binge watched your channel and came here... and it was A PLEASANT suprise as i am Bosnian and props to you as most bosnians even dont know what authentic ceavap is and you came reall close... for future reference it is 60% beef and 35% SHEEP not lamb and 5% onion... you grind onion TOGETHER with meet leave it over night ... dont bother with somun as it is just pita bread and we call it somun just becouse we call our pies pita... pita = pie... In some parts of Bosnia it is served with sour cream and somun (pita) in other parts of Bosnia it is served with Lepina it is also form of flatbread witch is more spongey and is doused with beef broth wich is far superior version in my opinion...
Can't believe there's no one complaining that "tHiS iS nOt A bOsNiAn DiSh It CoMeS fRoM - insert selected ex-yugoslavian country here -". Having a Croatian mom, it took me quite some while to understand that these typical dishes are not pinnable to one country as of now - there's a lot of mix up and some people are really offended if I cook something my Baka used to cook and I claim it's Croatian. This is due to the fact that since Yugoslavian countries seperated in these bloody wars, there's a lot of desperate attempts to create a national identity while erasing the other countries out of it.
Does this have anything to do with this video? I mean, remotely. Great job!
Looks good and easy. But, if short on time, after a long hard day at work, on a cold day, or even a warm one, especially for my drink accompaniment, I'd make it even easier and quicker, buy the pita breads and roll up some hamburger or sausage and cook that, and make the sauce which looks good too, but for me the onions might be sauteed first. Nice sandwich, I'd eat that with a nice cold beer for instance, on the hot day, and maybe a hot coffee on the cold day! :D
Literally noone sautees onions for this, it is waaaay better this way
@@sour-cabbage ok, I'll leave them out, can't eat raw ones! Get sick! ;D
Ouch. Cevapcici are most often made with veal and served with kajmak, not sour cream. I've never had them made with beef or lamb and certainly not with pork since most Bosnians are Muslim unless you are in the Srpska Republika where it might be possible. Usually a little baking soda and a lot of black pepper are added. They should be rolled very lightly and refrigerated to give them a light and loose texture. Sometimes carbonated mineral water is used instead of baking soda.
I'm a year late to stumbling across this series and loving every second of it. Also noticed, we have the same chef's knife!
Ngl I expected you to be smart enough to know... but the moment you put a metal bowl into the microwave & started pressing buttons on it I still freaked out
The 'salt it, mix it, refrigerate overnight' thing is for maximum protein extraction, which makes the meat stick to itself/cohere.
I'd eat that! Not that I have a discerning pallet or anything. That looked really good!
Finally someone who actually calls them by their real name “Ćevapi” not some gay cevapcici
I made this today for my wife and me. First, this is the best flatbread I ever made and secondly, what a delicious savoury meal! Greetings from Germany.
It's pronounced Her-ze-gawv-in-a. Lots of people stick a "t" in there for some reason lol.
As a bosnian I can say this is so far the best video on how to make cevapi. Had you only skipped the garlic in the meat it would have been the authentic version. But still the best i have seen so far.
I think we are all missing a big picture here ... You are now much closer to being a chef than anti-chef. Hmmm
Bro best food ever. I miss my mom's čevapi
No bad for a guy in NY.
You leave that mixed meat in fridge for 24 hours for both meat enzymes to blend well and meat ferments little bit too, and that is one small flavor trick.
You are amazing,your love for the food it's contagious 😊.
Can you try the recipe of rechta?,an fabulous Algerian dish ❤️
Cut the whole bread almost trough so you can "open" it and toast the inside bread in a little cevapi leftover oil or better, on the second half of cooking the cevapi, put the bread directly on top of them with a short down press so you can steam the bread and soak some amazing meat juice up.
I guarantee you the bread is at eye level with the meat. It should be soft, warm and juicy
second, onions are cut lengthwise, so you can grab them with a fork
You sounded so ignorant when you skipped the fermentation step which is the most important step to have a good ćevapi!
Oooo, really! Nice!! Greetings from Croatia! 😊
Hey! You actually took that little bit of advice about the yeast I think, the bread came out looking quite good! I can’t say to be the best baker out there but I’ll try to chime in on stuff I know like 95% or more about
In Romania we have a similar dish. The grill is a must. We usually serve it with bread, mustard and cold beer and it is a popular dish for picnics or summer celebrations. Some people make this type of food for birthdays or family gatherings, regardless of the weather.
I swear that was Helen Rennie's bass lick going on in the background...
Wow! You did awesome. Not like you don't usually do good. It's just really good. Nothing I say is gonna sound right now...🤣
You have to make pīrāgi when you get to Latvia!!!!
OMG, both your videos and you are too F'ing adorable.
quite a few mistakes dude but still looks delicious....
Ćevapi is not made with the pork bolan!!!!!
When you get to Sweden @me and I'll teach you some stuff ^^
That's a really good point about the goodness of simple things that are made at home and super fresh. That's something you just can't fake. 👍
I subscribed yesterday and today you're making my nation's dish? It's destiny
That’s so so cool. Destiny is right!
@@antichef or perhaps, density!! LOL LOL LOL ;D
Damn, my mouth was watering.
Cool ! I grow up eating cevapi and somun .
How much does tattoo removal cost anti-chef?
Good job!!
Ajvar. Where's the freaking ajvar?
Much love 💙💛💙💛💙💛🇧🇦🇧🇦🇧🇦🇧🇦
That actually looks amazing
A through Z, starting with Canada.
Bosnians don't eat pork
I hear audio, but black video.
you createdd excellent video-see ya!, ;))
Don’t you need to add bi-carb or sparkling water to give the cevapi a slightly bouncy texture?
No, you absolutely do not.
Adorbs.
New friend here.
Brazil is coming up! 😀