Das Cevapcici Rezept aus Novi Pazar - Mati`s Kochkanal (Folge 162)
12 هزار بار بازدید -
2 سال پیش
-
Ćevapčići from Novi Pazar have
Ćevapčići from Novi Pazar have a different composition than "regular" Ćevapčići. With this original recipe, you'll make Ćevapčići just like in the best Ćevabdžinica in Novi Pazar. Try the recipe!
How did you like the recipe for pazarski Ćevapčići? I'm looking forward to your comment, and if you subscribe to my channel: https://bit.ly/2OmFRnj
Ingredients:
700 g ground beef
300 g ground lamb
50 ml water
50 ml mineral water
1 onion
1/2 lemon
4 garlic cloves
1 g baking soda
1/2 tsp white pepper
1/2 tsp black pepper
15 g salt
Instructions:
Peel and roughly chop the garlic. Bring 50 ml of water to a boil and stir in the chopped garlic. Allow the garlic to cool. Season the ground meat with salt and pepper.
Strain the cooled garlic and add it to the meat. Knead the mixture thoroughly for 15 minutes, then cover it and refrigerate for 24 hours.
After a day, grate the onion and squeeze out the juice. Add the onion and mineral water to the meat. Mix the juice of half a lemon with baking soda and add it to the meat mixture. Knead everything well again and then shape into Cevapi. Each Cevap should be no larger than a thumb and weigh between 20-25 grams.
Grill the Cevapi over charcoal at medium heat for 5-6 minutes. Keep them moving and occasionally drizzle with beef broth to keep them juicy. Serve them in Lepinja bread with accompaniments such as Ajvar, Kajmak, coleslaw, or fresh onions.
How did you like the recipe for pazarski Ćevapčići? I'm looking forward to your comment, and if you subscribe to my channel: https://bit.ly/2OmFRnj
Ingredients:
700 g ground beef
300 g ground lamb
50 ml water
50 ml mineral water
1 onion
1/2 lemon
4 garlic cloves
1 g baking soda
1/2 tsp white pepper
1/2 tsp black pepper
15 g salt
Instructions:
Peel and roughly chop the garlic. Bring 50 ml of water to a boil and stir in the chopped garlic. Allow the garlic to cool. Season the ground meat with salt and pepper.
Strain the cooled garlic and add it to the meat. Knead the mixture thoroughly for 15 minutes, then cover it and refrigerate for 24 hours.
After a day, grate the onion and squeeze out the juice. Add the onion and mineral water to the meat. Mix the juice of half a lemon with baking soda and add it to the meat mixture. Knead everything well again and then shape into Cevapi. Each Cevap should be no larger than a thumb and weigh between 20-25 grams.
Grill the Cevapi over charcoal at medium heat for 5-6 minutes. Keep them moving and occasionally drizzle with beef broth to keep them juicy. Serve them in Lepinja bread with accompaniments such as Ajvar, Kajmak, coleslaw, or fresh onions.
2 سال پیش
در تاریخ 1401/05/16 منتشر شده
است.
12,060
بـار بازدید شده