27 September 2011

Ćevapi - Bosnian Chevups


This is a well known (speciality) dish of Bosnia, although chevaps can be found in surrounding countries of Balkan. One is sure, nowhere they taste like in Bosnia. Traditionally, they're made from beef with a certain percentage of fat; spices are added and then meat is kneaded (by hand) for long time. Before shaping and grilling (wood fired grill), chevups need to rest for 6+ hours (or overnight). They're served with 'Lepina' (flat bread). I suppose, chevups originated from time of Turkish Ottoman Empire during their occupation of Bosnia. Chevap means minced, or finely sliced meat.
Today, they're made with all sorts of minced meat; often with mixture of lamb or pork with beef (depending on areas in Bosnia).
I experimented with different recipes for years; never achieved authentic taste (Beef in Australia is differently fed + wood for grilling has different smell), but this is closest I could get it here.
Next post: How to make Lepina (Somun, flat bread)

Ingredients:
1,25 kg beef mince (not lean)
15 (+) g salt
1 tbs onion powder
1 1/2 teas garlic powder
1 teas black pepper, freshly ground
1/2 teas baking soda
2-3 tbs vegetable oil
Method:
Mix all ingredients well, knead for 10 minutes +. Let it rest for few hours.
Shape thumb size sausages by rolling mince into your hands. Grill over hot wooden charcoal 2-3 minutes, turning once only.
Serve with lepina (somun; cut horizontally in half) and finely sliced onion, seasoned with salt and pepper.



Bosanski Ćevapi

Znamo svi za njih; meni licno nigdje ne prijaju kao u Bosni.
Godinama sam pokusavala napraviti slican ukus; nikada mi u potpunosti nije uspjelo.
Goveda se ovdje hrane drugacije + miris drveta nije isti kao kod nas.
Ovo je najbolje sto sam mogla postici.
Sljedeci post: kako napraviti Lepine (Somun)

Potrebno:
1,25 kg mljevenog mesa (masnija govedina)
15 (+) gr soli
1 K crvenog luka u prahu
1 1/2 k crnog bibera, svjeze mljevenog
1 k bijelog luka u prahu
1/2 k sode bb
2-3 K ulja
Nacin:
Pomijesajte sve sastojke dobro i mijesite 10 minuta +. Ostavite ih odmarati nekoliko sati. Rukama oblikujte cevape, velicine palca. Pecite na jakoj vatri (od drveta)2-3 minute, okrecuci cevape samo jednom.
Servirajte sa prepolovljenom lepinom i sitno sjecenim crvenim lukom, koji ste zacinili solju i biberom.

17 comments:

  1. mmmmmmm nema greske,,najbolji cevap na svetu:)

    ReplyDelete
  2. To je ono-nigde kao kod kuće:) Ćevapi, lepinje, somuni, joooj njamiii

    ReplyDelete
  3. nema bolje nego sam izraditi cevape, ne mogu se usporediti s kupovnima.

    ReplyDelete
  4. wow...looks fabulous...kudos to you dear..:)
    Tasty Appetite

    ReplyDelete
  5. REally enjoy coming here to discover what you have to offer; this would be a hit at our place.
    Rita

    ReplyDelete
  6. Uh kako mi se gledajuci ih jedeeeeee;)
    Hvala na podsecanju aj da probam da li uspe;))

    ReplyDelete
  7. Obožavam ih, al nikad ih nisam sama radila.. Definitivno vrijedi probati :)

    ReplyDelete
  8. hi jasna, this photo shoot is very sharp and crisp- making the meal looks so delicious and authentic.. would very much like to try this out, hopefully the lepina is manageable to follow too.. looking forward- this platter fits the high table.
    is this dessert or main dish? thanks

    ReplyDelete
  9. I ja se volim povremeno njima počastiti i nisam nigdje jela bolje nego u Sarajevu. U Zagrebu otiđem u restoran bosanske kuhinje, a doma ih nisam nikada sama radila. Ti si ove super napravila, tako primamnjivo izgledaju !

    ReplyDelete
  10. The way this Bosnian dish looks seems to resemble a Gyro without vegetables. Are there any seminaries?

    ReplyDelete
  11. Jos dok zivjela sam u Bosni,u Zenici postojalo je neko TAJNO rivalstvo cevapa iz Sarajeva i Zenice.Sarajlije su hvalili svoje Zenicani svoje.Ja volim dobre,praaave cevape svejedno odakle su.Sa lukom,samo isjeckanim,nikakva so niti biber.Ima medjutim i ovdje u Njemackoj da se kupe dobri cevapi.Godinama su ljudi nadolazili i nadosli konacno na ukus pravog cevapa.Smrznuti mogu da se kupe u Kauflandu.Kad ih ispecem i stavim u lepinu kupljenu kod Turcina,Boga mi ne trebam ni u Sarajevo niti Zenicu da idem.

    ReplyDelete
  12. Hi Jasna, have you any idea what broth lepinja was dipped in before it is stuffed with chevups?

    ReplyDelete
    Replies
    1. The broth that is used as 'dressing' for lepina in Bosnia is not used in every town. It's mostly rich beef broth, somewhere enriched with smoked paprika. Most common way of 'softening' lepina is placing it on top of chevups during cooking time (cook one side of chevups, turn them, place halves of lepina onto them and cook the other side,; chevups will produce some juices and steam that goes into lepina.)
      I hope my answer will help

      Delete
  13. ı ate this amazingggg cevapçiçi in bosnia. . ı loveee it.) thank you for this post.

    ReplyDelete
  14. obozavam cevape! da li biste se ikad usudili probati ovakva neobična jela...?:) https://cudnahrana.wordpress.com/

    ReplyDelete