Cevapi are small, oblong-shaped kebabs of lamb and beef served on somun (Bosnian pita bread) with raw onions. Bosnians usually eat it during the day, dinner or as a snack, usually the chef will grill the meat and serve between five and ten individual kebabs on a plate with a sour cream sauce. Every restaurant cooks and seasons differently, so no cevapi is the same, for the regional variants of meat used from mutton and lamb.
The origin of the Cevapi is oriental, probably Persian but the Ottomans were the ones who together with their army spread it around the Middle East, Balkans and Mediterranean.
Halal Recipe for Bosnian Cevapi
Ingredients :
- 750 g minced beef
- 250 g minced lamb
- 4 pcs Garlic cloves
- 1/2 teaspoon Black pepper
- 100 ml sparkling water
- 2 tablespoons Salt
- 1/2 teaspoon sodium bicarbonate
How to make Cevapi:
- In a bowl, combine minced meat, salt, sparkling water and garlic (that you have crushed before). Leave the mixture in the fridge for several hours, ideally overnight.
- Before shaping the Cevapi, add some baking soda to the mixture. This way, the Cevapi will be airy and elastic.
- Form the Cevapi using a plastic water bottle (as pictured). Cut them to a length of approx. 5 cm.
- Cevapi is ideal for barbecuing, but you can also prepare it perfectly on the grill pan. If you are grilling them, bake over high heat, preferably over charcoal. Be careful not to burn the Cevapi or they will go hard.
This Recipe is Halal Insha Allah
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