Відео

Garlic and onions are big no go for pups. Good for me as I'm doing these today ! Thanks for the inspiration ✨

Bravo za Teta Mićić ❤❤🎉🎉

Ninja crème deluxe makes good ice creM

Looks great!

Radim najbolje ćevape, mislim na svijetu. Tako moji gosti govore.

CheH-Vah-Peh .... and i use hungarian hot Paprika , and pork and beef , too .... i never put the onion inside but do serve with fresh onion and potatoes. and ajvar... fresh bread .... oh and tzatziki

That looks sensational and a really entertaining video

Croatian here: You need more black pepper, much more. Like 8-10 times the amount you added. We eat them with Ajvar, which is a bell pepper/eggplant/tomato sauce. Available in mild and hot. Oh and...oil always comes last in a salad, not first. ;-)

In Kosovo we use ground beef (chuck) onion, black pepper, paprika, vegeta seasoning which already has parsley garlic and carrots in there, baking soda, salt and either bread crumbs or flour to keep the beef in dryer side so it doesn’t stick to the grill. Mix it well for about 10 minutes then leave it in the fridge for couple hours so the flavors mix together. Then start the grill and cook them. We serve them with either ajvar or kajmak. A side salad with cucumbers, tomatoes, onions mixed together and some Bulgarian sheep’s cheese is a must with čevapi.

Everihing is perfeckt only you need angus beef and well to have original cevapis

I love this idea for everything. Amazing there are so many food dishes that we share alike, Food is love. Can’t wait to make these for my husband. Thank you, Happy Holidays from Ft. Myers SWFL, USA.

I’m Austrian,it’s better to cook the garlic in water and use that in the cevapcici and refrigerate overnight . They need to be bounce.

Expertly done and they look so good. I like mine hot so I add heaps of cayenne pepper and yes, they are best over hot coals but are good however you do them. Love that classic tomato and cucumber salad - perfect! First one always straight of the heat in a slice of heavily buttered bread.

Yummy! I also love schnitzel everything. I'm part Hungarian, so much of the food you mentioned was cooked in our home as well. Depending on how many pieces of turkey cutlets I get, I'll use some for a Thanksgiving crockpot dinner, & save the rest for breading. Thank for the recipe, & glad I discovered your channel. :)

Bosnian Cevapi are Cevapi, all other sind fake, and original is just 100% beef.

Do you post the recipe?

Hi, I'd like to know where you got that great spice rack on your back counter? If you could post where you bought it. Thanks

Croatian Chevap ? ....Good to see you guys enjoying some Serbian delicacies

first time here. I'm Hungarian and lived in Toronto for most of my life. i loved your presentation, the cevapi looks great, the salad is a great idea something like my mom used to make. All great, but your dog just stole the show at the end.

love your knife skills. impressive

Have u written the recipe anywhere?

You should sell those mallets! I liked the recipe and then I saw the mallet…I thought to myself…where can I get one of those! So efficient! PS very clear explanation. Thank you!

When I was in the ARMY I always thought between the welders and the machinist they could make alot of cool stuff 😎

I love Jaeger Snitzel but I left them all in Germany ✌

Thank you I am making them now as you have advised. Great video. 😊

There is no Croatian ćevapčići! It is Serbian dish! And if we go back in history it is probably Turkish! Serbia and Bosnia have the best! Sorry but it is more our tradition then yours!

Ha, growing up with a croatian mother i knew this video would open up the ethnic feuds of the balkans. Im watching this like meh.....Macedonians call it cavapi. Serbians suffer from superiority complex, molim te srpski's.

Definitely miss you and your olive oils! 😊 What is your best recommendation for a balance of price and quality?

Hi Hildy 👋🏻 🙂 Do you still have the zucchini chocolate cake recipe? 😋

I wonder if you can bake it in an air fryer?

Cevapcici or cevap is ONLY Bosnians original Food.

this way is Bosnien from Sarajevo..ty

👎👎👎👎👎👎👎👎👎

Croatian Chevapcici? HAHAHHAHAHHAHAHAHHA

They looked good. In Macedonia, we traditionally put raw onion, red pepper and salt in separate piles on the side of the cevapi and then eat and dip as we please. It's kind of dumb, but maybe interesting to people, too

You did such a fine job! All these so called critics drive me crazy! Every recipe varies. Again you did a great job!!!!

Please don't bastardize recipes Sorry no Croatian CEVAPI. (Bosnian or Turkish)OK! TRADITIONAL BOSNIAN „ĆEVAPI“ 2 kg finely minced meat - veal, sheep or lamb (best combination: 1,5 kg veal and 500 g sheep or lamb) 5 garlic cloves 2 teaspoons baking soda 20 g salt 100 ml water 50 ml sparkling mineral water Directions:  You can mince your meat at home, if you have a suitable meat grinder. The meat should be minced twice so that the texure becomes as fine as possible. You can al- so use meat which contains more fat, that makes your ćevapi juicy.  Put the garlic cloves through a garlic press or cut them into very fine pieces. Put them in a small pot, add 100 ml of water and simmer the ingredients with the lid on (or the water will evaporate) for about 5-10 min.  Let the garlic water cool down a bit, then combine it with the mineral water and ba- king soda. In a large bowl, combine the minced meat and the garlic water and mix well, using your hands until thoroughly combined. Cover with plastic wrap and leave in the refrigerator for at least 3 hours, much better over night to let the flavours settle and the mixture become firm. The next day knead the meat again by hand or using the kneading attachment Form the ćevapi with the method you like the most. Refrigerate them again for 1 hour. Their taste will be the best if you roast them at in- tense flame on the grill.

i'm here because jang wonyoung ive recomended this ice cream 💅

So delicious!!!

Wonderful! Made this tonight and everyone loved it. Thank you for sharing

Ovo nema veze sa bosanskim ili Sarajevskim cevapcicima.

Love doing that, using left overs to create something 'new'!

You're making pljeskavica not cevapi.

Its Bosnian traditional dish and nor Croatian or Serbian.

I’m Bulgarian and Croatian. Bulgarian style is best . No pork ! 100% ground beef. Ferment for 24 hours before rolling.

Mozete me nazvati na ovaj tel.1347-641-6586.Omer Radoncic Brooklyn .Mozete kupiti lepinye simiti u prodavnicama Turskim Grin frut stori.

Try citric acid to 1lb of meat 1 level teaspoon rather than baking powder

How much meat was that? Half a teaspoon of salt seems like not enough. I use a teaspoon for every 500g of meat and it usually is about right. But they do look delicious. Serbians, Croatians and Macedonians all have Ajvar. It seems in Bosnia they prefer sour cream. I like a bit of both ☺️

Eeehhhh!!! Happy Hilda!!! Keep on being “too much” girl 🙌🏼❌⭕️

You know i'm paying attention to the olive oil you're using! I think i'll try making these next weekend.