Ćevapi

History of „Ćevapi“  - Ćevapi or čevapčići is originally a Turkish dish that experienced a certain transformation in  the Balkans. Today it`s a Bosnian national barbeque. Recipe for Sausage is a great mystery. The owners of each, and there are regional differences, and the meatballs are not produced in the same manner in Banja Luka, Travnik, Sarajevo, Mostar.

Recipe:
Preparation: 60 min

Ingredients:

Number of people: 4 people

Mixture of wieners

 400 g beef 100 g boneless beef tallow 2 g NaCl

  4 pcs Lepine (somun) 200 g piece of onion, a cube of beef broth 2 dl sour cream

1.

Meat and fat are cut into small pieces and then grind in a meat grinder. The resulting mixture was stirred little salt and hands, and then grind in a machine. The resulting mixture was stirred at the hands of 15-20 minutes, and then leave it in the fridge to rest for 10-12 hours at a temperature of 5-10 degrees Celsius. Meat dumplings are formed from a mixture using a funnel through which the mixture is expelled. Each meatball is 3-4 cm long.

2.

In a pot pour 0, 5 liters of water and when boiled beef cube drop soup. After 5 minutes of cooking remove the soup from the heat. In the soup immediately before grilling wetted cut Lepine (Somuni). Ćevapi together with Lepine barbecue, and when they are placed inside the roast cut Lepine (Somuni).

3.

Lepine (Somuni) with cevapi served on a plate on which to put a little chopped onion and optionally a bit of sour cream.