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.
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.
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.
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
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. ;-)
@@iwanttocookthat3059 If you try South German potato salad it is immensely important to do the oil before serving, not when preparing with red wine vinegar and a nice warm broth (veggie or beef). This salad has to make a certain noise, then you know it's right. When this is the case, add little sunflower oil. If you make a larger batch do not add the onions, because they would spoil the salad after a day in the fridge. Do them fresh for each time you eat it. Find a potato like the "Sieglinde" from Germany, because they are the best for this deliciousness. The consistency must be between dry and soup, it has to flow and be juicy. Here is an original Swabian Recipe. It's all in Swabian, so you either just follow what he does without understanding what he says or you find a German from the South for a translation. North German won't understand this guy. ^^ ua-cam.com/video/6I7yD1Ce5Yw/v-deo.html Enjoy cooking it. It's the perfect side dish for grilled meats.
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
Thanks for the recipe, I'm half Croatian and I love these! Please make some Ajvar sauce to go with it. I hope Lula got a little treat, especially after that jump! :)
@@jayytee8062 I have made them both with and without the baking soda and if you prefer without just remove this and enjoy them as you like. On my blog I have another recipe without it.
Hello yes of course you can add an egg or 1/2 tbsp -1 tbsp of baking soda which just makes them a bit more tender. I usually make them with baking soda or no baking soda. I do not usually add an egg but, you can absolutely add the egg if you would like. Thank you. Hilda
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 ☺️
I used 1 lb meat and 1 tsp baking soda and as much salt and pepper as you prefer. This is my written recipe. iwanttocookthat.wordpress.com/2020/04/05/cevapcici-croatian-grill/
@@iwanttocookthat3059 This has nothing to do with the recipe for čevapi. Onions, parsley do NOT go in čevapi. Don’t put a recipe on the internet if you don’t know. I believe it's nice what you made, but it has nothing to do with čevapi.
Thank you I know many people make them slightly different and everyone enjoys them. I say they are Croatian because my friends who showed me how to make them are Croatian. I love them in every way people make them and cook them many ways. How do you make them ?
I think they have slightly different versions in many of the countries in this area. This is my version of something that was taught to me by a friend from Croatia but, they are from many countries. They are all good and it’s nice to try the different ways they are all made.
We Bosnians are Croats like Dalmatians or Herzegovians,so *its Croatian chevapchichi* ...dont make confusion between us Bosnians(Croats) and Ottomans(Turks) who live in Bosnia and Serbs which came with invading Ottomans as their loyal vassals,the only one European nation which sided with Ottomans and gave them Sultans of Serbian blood thru intermarriage. 😁😁
@@carkralj1626 We Bosnians do eat pork...never heard of slanina(bacon),which is called soap(sapun),cuz its white like soap...we Bosnians even produce from pig skin traditional footwear called Bosanski opanak or traditional instrument called diple.... We Bosnians are present in Bosnia since 7th century,thats more then 1400 years and we know who we are...Croats!
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.
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!
There's no ćevapčići...only ćevapi or ćevape.Kao sto je poznato ,Turci su bili do Beča,znači isto prijeko hrvatskoga teritorija.Svaka pokrajina ima svoj recept pripreme.Kod nas se isto stavlja svinjetina ,način pripreme je identičan kao u Srbiji ili Bosni. Znači ako se samo promjeni meso ,to onda nije više ćevap? Poštovana gospođo,rat je već od davna prošlost i ne treba ga se voditi dalje,ni politički a još manje kulinarski.
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.
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.
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.
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.
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
My friends from Croatia does this also . That is such a nice memory from my childhood thank you for reminding me!!
You did such a fine job! All these so called critics drive me crazy! Every recipe varies. Again you did a great job!!!!
Thanks so much. every recipe is a variation of some recipe and you need to make it your own. This is my version.
Thank you I am making them now as you have advised. Great video. 😊
love your knife skills. impressive
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. ;-)
I will try that next time I make them!! Thank you !!
@@iwanttocookthat3059 If you try South German potato salad it is immensely important to do the oil before serving, not when preparing with red wine vinegar and a nice warm broth (veggie or beef).
This salad has to make a certain noise, then you know it's right. When this is the case, add little sunflower oil.
If you make a larger batch do not add the onions, because they would spoil the salad after a day in the fridge.
Do them fresh for each time you eat it.
Find a potato like the "Sieglinde" from Germany, because they are the best for this deliciousness.
The consistency must be between dry and soup, it has to flow and be juicy.
Here is an original Swabian Recipe. It's all in Swabian, so you either just follow what he does without understanding what he says or you find a German from the South for a translation.
North German won't understand this guy.
^^
ua-cam.com/video/6I7yD1Ce5Yw/v-deo.html
Enjoy cooking it. It's the perfect side dish for grilled meats.
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.
Great tip thank you !!!
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
Ooh sounds delicious I will try it your way next time !! So many good ways to make and eat them!!
Bravo za Teta Mićić ❤❤🎉🎉
Thanks for the recipe, I'm half Croatian and I love these! Please make some Ajvar sauce to go with it. I hope Lula got a little treat, especially after that jump! :)
Fala Estela! I love them too! Next time I will make them with Ajvar sauce. And Yes Luna always gets some!!
@@iwanttocookthat3059 Luna...even cuter!
Baking soda is these is terrible.
@@jayytee8062 I have made them both with and without the baking soda and if you prefer without just remove this and enjoy them as you like. On my blog I have another recipe without it.
Everihing is perfeckt only you need angus beef and well to have original cevapis
You know i'm paying attention to the olive oil you're using! I think i'll try making these next weekend.
Excellent! There is lots of great olive oil out there for sure. I hope you like them.
@@iwanttocookthat3059 I got a good laugh watching it all the way to the end - lol
Do you post the recipe?
iwanttocookthat.wordpress.com/2020/04/05/cevapcici-croatian-grill/
I’m Bulgarian and Croatian. Bulgarian style is best . No pork ! 100% ground beef. Ferment for 24 hours before rolling.
I make mine with 50% venison, 25% beef, and 25% pork. This is the way.
Nah. That's not even real.
Yes I agree. Real chevapcici should be 100% lean ground beef!
Have u written the recipe anywhere?
Thank you for the recipe.
Do you think I could add an egg instead of the baking soda?
Hello yes of course you can add an egg or 1/2 tbsp -1 tbsp of baking soda which just makes them a bit more tender. I usually make them with baking soda or no baking soda. I do not usually add an egg but, you can absolutely add the egg if you would like. Thank you. Hilda
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 ☺️
I used 1 lb meat and 1 tsp baking soda and as much salt and pepper as you prefer. This is my written recipe.
iwanttocookthat.wordpress.com/2020/04/05/cevapcici-croatian-grill/
@@iwanttocookthat3059 This has nothing to do with the recipe for čevapi. Onions, parsley do NOT go in čevapi. Don’t put a recipe on the internet if you don’t know. I believe it's nice what you made, but it has nothing to do with čevapi.
@@DildoCreator Bulgarians put everything in the chevapi . Not plain and no taste like Serbian or Bosnian.
this way is Bosnien from Sarajevo..ty
Thank you I know many people make them slightly different and everyone enjoys them. I say they are Croatian because my friends who showed me how to make them are Croatian. I love them in every way people make them and cook them many ways. How do you make them ?
The croatian way it's the tastiest one....
Croatian Chevap ? ....Good to see you guys enjoying some Serbian delicacies
It's all the region. Serbia, Croatia, Bosnia. Small differences with ingredients but the same dish.
Serbian? Yeah, right
There always has to be one serbian Neanderthal trolling on Croatian themed clips
Fuj stoko primitivna osmanlijska
Why serbian, in former SFRJ it was eaten in the whole country....
Try citric acid to 1lb of meat 1 level teaspoon rather than baking powder
That’s a great idea and I have some. I will try it next time . Thanks
Its Bosnian traditional dish and nor Croatian or Serbian.
I think they have slightly different versions in many of the countries in this area. This is my version of something that was taught to me by a friend from Croatia but, they are from many countries. They are all good and it’s nice to try the different ways they are all made.
They are made everywhere. We don't need to be so Balkan in mentality that only "our people" created everything.
We Bosnians are Croats like Dalmatians or Herzegovians,so *its Croatian chevapchichi* ...dont make confusion between us Bosnians(Croats) and Ottomans(Turks) who live in Bosnia and Serbs which came with invading Ottomans as their loyal vassals,the only one European nation which sided with Ottomans and gave them Sultans of Serbian blood thru intermarriage. 😁😁
bosnians dont eat pork cevapi from pork are mljevenici
@@carkralj1626
We Bosnians do eat pork...never heard of slanina(bacon),which is called soap(sapun),cuz its white like soap...we Bosnians even produce from pig skin traditional footwear called Bosanski opanak or traditional instrument called diple....
We Bosnians are present in Bosnia since 7th century,thats more then 1400 years and we know who we are...Croats!
Cevapcici or cevap is ONLY Bosnians original Food.
Nope.
Btw....it's named Ćevapi..Ćići is for some .......
Nije nego turska
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.
Who care what you call it just make and enjoy some !!
They actually suffer from inferiority complex.
Croatian Chevapcici? HAHAHHAHAHHAHAHAHHA
Cry forever.
Kaže netko ko ne zna ni pisati Ćevape... bezvezan si.
You're making pljeskavica not cevapi.
Nope.
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!
Nope. It's Croatian. Stop crying, World Cup losers.
@@sageantone7291 Serbian? Are you serious?
There's no ćevapčići...only ćevapi or ćevape.Kao sto je poznato ,Turci su bili do Beča,znači isto prijeko hrvatskoga teritorija.Svaka pokrajina ima svoj recept pripreme.Kod nas se isto stavlja svinjetina ,način pripreme je identičan kao u Srbiji ili Bosni.
Znači ako se samo promjeni meso ,to onda nije više ćevap?
Poštovana gospođo,rat je već od davna prošlost i ne treba ga se voditi dalje,ni politički a još manje kulinarski.
Fuj smrdljivi osmanlijski tvoru
Ovo nema veze sa bosanskim ili Sarajevskim cevapcicima.
LOL. Nope.
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.
That’s a different recipe . There are different ones all over balkans no need to argue which is correct
Nope. Stop whining.
👎👎👎👎👎👎👎👎👎
Thumbs down to you.
Radim najbolje ćevape, mislim na svijetu. Tako moji gosti govore.
Mozete me nazvati na ovaj tel.1347-641-6586.Omer Radoncic Brooklyn .Mozete kupiti lepinye simiti u prodavnicama Turskim Grin frut stori.