Ćevapi

Mixture:

Beef and lamb are used for ćavapi (ratio 1:1 or 3/5 beef and 2/5 lamb). When purchasing meat, you should make sure that it is clean (it must not be washed). The meat is cut, mixed, salted and ground, then “passed” through the machine again. Mix the meat well for about half an hour and then let it rest for 2-3 hours. ćevapi are formed from aged meat using a sausage stuffing machine or by hand.

Preparation:

Grill on high heat (preferably on charcoal. The grate of the grill is constantly coated with sheep (beef) tallow (you can also use oil). Be careful not to overcook the ćevapi because they will be hard and dry. The center of the ćevap should be slightly pink when cooked.

Serving:

Hot ćevapi are served in a hot bun. Add onion or some other side dish (cream, ajvar, etc.). The bun is previously poured with soup and baked on the grill. It gives a special aroma to ćevap and buns. “Poljev” (soup) is made from boiled beef.

When serving on a plate with chopped onions (about 1 onion per portion), they are lightly salted or steamed.