Cevapi Bosnia Herzegovina Recipes

BOSNIAN ĆEVAPI RECIPE

Steps:

• In a large bowl, combine beef, lamb, and salt (plus other spices if you so desire)
• Knead the mixture with clean hands for 5 minutes
• Cover the meat with plastic wrap and refrigerate overnight
• Uncover the meat and stir in minced garlic and black pepper
• Shape the mixture into small logs no longer or wider than an index finger - it is best to do this with wet hands, so the meat does not stick to you. Keep wetting your hands after each few that you roll
• Preheat your grill. Ideally, you should use a charcoal grill
• Brush the grill with some olive oil
• Grill the minced fingers on a medium heat until evenly grilled and browned on all sides
• Serve warm with Turkish flatbread and freshly chopped onion (and ajvar if you have it!)

NATIONAL DISH OF BOSNIA AND HERZEGOVINA - CEVAPI

Steps:

• Create a vegetable seasoning blend by mincing an assortment of seasonings together such as chives, cilantro, and parsley.
• Mix the minced garlic and water in a bowl seat for fifteen minutes
• Drain the water and retain the garlic, to this; add the ground beef, vegetable seasoning blend, beef broth, salt, pepper, and the sparkling water
• Mix thoroughly with your hands. Add additional sparkling water if required
• Roll the meat dough into two-inch balls
• Then roll the meatballs into small meat logs about the size of a thumb
• Place the finished cevapi on a cookie sheet and cover with plastic wrap Refrigerate for thirty minutes
• Lay the sausages on a very hot grill. Do not overcrowd; cook in batches
• Reduce the heat to medium-high and cook the cevapi on all sides until they are cooked through - 5-7 minutes for medium well (Please note that when the cevapi is ready to be flipped, it will not stick to the grill)
• Set aside the grilled cevapi.
• Slice the ciabatta bread and smear about two tablespoons of hot beef broth over the inside of the slices
• Place face down on the grill and smear beef broth on the top (If using Naan bread, sprinkle hot beef broth over both sides of it and grill it)
• After about two minutes, remove the bread from the grill and serve with the cevapi, chopped onions, and cold salad.

LEPINJA

Steps:

• In mixing bowl, combine all the dry ingredients except salt. Using the hook accessory, knead on medium speed and gradually incorporate milk and water.
• After a couple minutes, incorporate salt. Knead for 5 minutes at low speed and 3 minutes at medium speed until the dough gets a little sticky.
• Place the dough in a large container, cover and let it rise in a warm place for 45 minutes, until it doubles in size.
• On a floured surface, work the dough with the palm of your hands for a couple minutes, then put it in the large container, cover and let it rise in a warm place for another 45 minutes.
• Divide the dough into pieces of approximately ½ lb (230g). On a floured surface, work each piece of dough with the palm of your hands again, then form balls and let rise for 10 minutes.
• Flatten each piece of dough with the palm of the hand. If necessary, finish with a roll pin to level but without much pressure. Cut slits on each loaf and place on a baking sheet lined with parchment paper. Set aside for 20 minutes.
• Preheat oven to 410F/210C. Bake for 5 to 7 minutes. Lower the temperature to 300F/150C, and bake for an additional 10-12 minutes.
• Take the lepinja out of the oven, wrap the loaves with a cloth and let them cool off for 10 minutes so the crust softens.

CEVAPI (BOSNIA HERZEGOVINA)

Steps:

• Melt the lard or butter over medium heat. Add the onions and saute until translucent. During the last three minutes or so, add the garlic and keep stirring to prevent burning. Remove the onions and let cool.
• Mix the ground lamb with the ground beef. Add the onion/garlic mixture, egg white and paprika and mix well.
• Shape the meat into unappetizing looking little cylinders, which are the traditional shape. Cover with plastic wrap and refrigerate for at least one hour.
• Pan fry the cevapi in a little olive oil until nicely browned.
• To serve, cut the pita breads in half and make a pocket in each one. Stuff a few finely chopped onions inside the pita, then add the cevapi and top with a few more of the onions.