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  • #343309

    Anonymous

    image
    Recipe: How to make Ćevapi like a real Balkan Slav

    Ćevapi also known as Ćevapcici, the dish of minced meat, popular in Bosnia and Herzegovina and other Balkan Slavic countries since the days of the Ottoman Empire invasion upon these territories.

    Read the full story here

    #365079

    Anonymous

    “Life without Ćevapi is like Votka without Alcohol. Unbearable! ” ~ Leo Tolstoy, 1875.

    #426896

    Anonymous

    Are these better cooked in an over, or made on a grill?

    #426897

    Anonymous

    > “Life without Ćevapi is like Votka without Alcohol. Unbearable! ” ~ Leo Tolstoy, 1875.

    Must have been taken out of context. East Slavs don’t know this dish. The closest that comes is Shashliki. Most likely it came to us from Caucases.

    #426892
    Boris V.
    Boris V.
    Participant
    @dedushka

    @rodv they are made on a grill, never in an oven.

    #367944

    Anonymous

    @Perun

    On this type of grill?


    #367939

    Anonymous

    I think I’ve tried Ćevapi from Azerbajani cuisine a long time ago.  They call it Lulja-Kebab.

    #367930

    Anonymous

    @Sviatogor 
    this kind of grill


    #367925
    Boris V.
    Boris V.
    Participant
    @dedushka

    @Sviatogor just as Dušan wrote above.

    #367926

    Anonymous

    @Perun

    I found some videos of Cevapi from Sarajevo.

    If it was up to me I would have cut lamb meat into tiny pieces instead of mincing the meat. But mincer would not be practical for a large number of people.

    I like our shashliki. In eastern Slavia any barbecue would not go without them. Ideal and authentic recipe of shashliki would be as such

    Lamb (pork is discouraged)
    Marinade – lots of onion, salt, black pepper then spices of your choice. It can be cumin, carriandr, cardamom, juniper. My personal favourite is black pepper, cumin and juniper.

    The important part is not to overpower meat with spices.

    Then small pieces of meat are cooked over hot ashes of fruit trees such apple, cherry, apricot, plums. Bereza, lipa, osina, elka, dub are no good as they release plenty of tar.

    This is an ideal recipe. In reality , people use pork, all kinds of marinades and char-coal.

    #372181

    Anonymous

    I would think pork would give a good deal of moisture and flavor to the mix.

    #372179

    Anonymous

    Pork gives good flavour to sausages. Barbeques are best prepared from lamb in my opinion.

    #367910

    Anonymous

    Yes, meat on a stick is secret high-tech stuff. No way we had that before we were “enriched” by vibrant muslim culture.

    P.S: Pork is the king of meats. If the Turks brough lamb kebab here, they obviously must have brought and inferior dish, which we improved on.

    #367911

    Anonymous

    @aaaaa

    Pork is popular in all Slavic countries and northern European countries. But lamb is one of the best choice for Barbecue. Preparing lamb on sticks takes times. You have to cut meat into even pieces placing them on sticks. Then you have to constantly rotate the stick while meat is roasting. Occasionally I get lazy and prepare lamb chops the same way I would prepare shashliki using grille.

    It looks like this : http://farm6.static.flickr.com/5273/5876177132_9e3c6a3c74.jpg

    #367912

    Anonymous

    @Sviatogor lamb is fine, esp. lamb on a skewer. We do that on st. George’s day in May. But it’s not pork and it smells funny.

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