This is a long overdue post. My goal was to perfect my own cevapi (pronounced che-va-pee) recipe in 2011, and I don't think I can do any better than this! Of all my recipes to date, this one involved the most thorough trials and revisions. It also underwent a series of blind samplings by a carefully chosen group of discerning tasters - my husband, my brother-in-laws, and a few carnivorous friends. The recipe is not 100% authentic but it is Bosnian approved (Thanks Mico!) and it's so delicious I promise you no one will complain!
If you have a KitchenAid stand mixer, I seriously recommend you get the meat grinder attachment. Who knew grinding your own meat could be so much fun?! Alternatively, make friends with your butcher and he should be able to grind the meat for you. It's important to use the specific cut of meats below, or you will not get the same results. I also recommend cooking in a cast iron pan or griddle versus a barbeque to prevent losing any precious juices and fats.
Makes 60 pieces
-2 lb boneless beef blade, medium ground
-1 lb boneless veal shoulder, medium ground
-1 lb boneless lamb shoulder, medium ground
-1 small onion, finely minced
-7 garlic cloves, minced
-1 tbsp parsley, finely chopped
-3 egg whites
-1 1/2 tsp baking soda
-2 tbsp salt
-1 tsp black pepper
-1 tsp white pepper
-1/2 tsp cayenne pepper
-bacon fat or vegetable oil for cooking.
- Mix all the ingredients in a large bowl until combined. Do not over work the meat. Cover and refrigerate the mixture for at least an hour, or up to 24 hrs.
- Line a half sheet rimmed baking pan (18 x 13 inches) with parchment paper.
- Spread the meat mixture evenly in the entire pan.
- Using a pizza cutter or a knife, cut the meat vertically in 10 rows.
- Then make horizontal 6 rows. You should have 60 pieces, each about 3/4" wide and 3" long.
- Heat a cast iron (or nonstick) pan on medium heat.
- Add a tablespoon of bacon fat (recommended!) or vegetable oil to the pan.
- Wet your hands in a bowl of cold water. Remove one cevap and roll slightly between your hands to smooth in a log shape.
- Place the cevap in the pan and continue with remaining meat. Do not overcrowd the pan.
- Cook the cevapi for about 8 minutes, or until browned on all sides and cooked through. Resist any urgers to squish your meat when cooking! Tip: Use a splatter guard and an apron. This will get messy!
- If you can get your hands on some lepinje, slice it in half and place it cut side down into the pan. Let it soak up the juices and get a nice crust.
- Serve the cevapi immediately with lepinje, fresh sliced onions and tomatoes, and the condiment of your choice such as kajmak or ajvar. Dobar tek!
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