Minced meat sticks (Balkan kebab) - Ćevapi
ĆEVAPI is a grilled dish of minced meat, one of the most important dish all over the Balkans. The word comes from the Persian word "kebab", sometimes with the South Slavic diminutive ending -čići: ćevapčići. In fact, during the Ottoman occupation in Balkans, hajduks (=rebels, outlaws) made the hajdučki ćevap ("hajduk's kebab") out of pieces of meat and smoked lard on a skewer roasted over fire. Nowadays 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. Of course every country in Balkans has his own way to prepare them, depending of which kind of meat they use, but the shape remains always the same.
To make Ćevapi you need:
-500g minced beef meat -500g minced pork meat -a pinch of salt -enough pepper -1/2 tea spoon of baking soda - a bit of warm water
Preparation:
Put both minced meats into a big bowl and mix them with the fork. Then add salt, pepper and baking soda. Continue mixing using your hands. In the end form small meatballs. Form sticks out of meatballs and place them on the tray covered with transparent foil and wrap them good. Leave ćevapi in the fridge during the night for the best result.
If you do not have much time, leave them at least 6h.
Take ćevapi out of the fridge, put some slices of bacon on the hot grill (Do NOT use oil ) and after the bacon is done you will have the grill ready for ćevapi. Cook them well, NEVER LEAVE THEM BLOODY !!!
Enjoy in great flavor :))
Koja vam reč prva padne na pamet ako kažem roštilj? Ćevapi, naravno!!! Sigurno je jedan od razloga taj što su ćevapi jedno od najvažnijih jela ili bolje rečeno uličnih jela širom Balkana. Nema slavlja ili bilo kakve proslave, okupljanja bez ćevapa, barem na našim prostorima. ;) A da li znate koje je poreklo ćevapa tj. od kada datira ovaj specijalitet? Tokom otomanske okupacije na Balkanu hajduci su pravili tzv. Hajdučki ćevap od komada mesa i dimljene slanine, koje su na ražnju pržili nad vatrom. Danas se obično služe u somunu sa lukom ili pak ajvarom i kajmakom. Naravno, svaka zemlja na Balkanu ima svoj način da ih pripremi, u zavisnosti od vrsta mesa koje koriste, ali oblik ostaje uvek isti. Za ćevape vam je potrebno: -500g mlevenog mesa -500g mlevenog svinjskog mesa -prstohvat soli -dosta bibera -1/2 kašičice sode bikarbone - malo tople vode Priprema: Stavite oba tipa mlevenog meso u veliku posudu i izgnječite ih viljuškom. Zatim dodajte so, biber i sodu bikarbonu. Nastavite da mešate svastojke koristeći ruke. Na kraju formirajte male ćufte, a od ćufti ćevape, pa ih stavite ih na tacnu pokrivenu providnom folijom i zategnite dobro foliju. Ostavite ćevape u frižideru tokom noći za najbolji rezultat.
Ako nemate puno vremena, ostaviti ih bar 6h. Nakon toga, izvadite ćevape iz frižidera, pa poređajte kriške slanine u gril tiganj (ne koristite ulje).
Izvaditi slaninu i ređati ćevape. Kad su gotovi služite ih uz prilog po želji. Prijatno!
