How to make authentic Cevapcici with my friend Marko.
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- Опубліковано 28 вер 2024
- Fun in the sun Cevapcici style. Hang out with me and my buddy Marko as he shows us how to make an authentic style meal that not only taste great but was also fun watching him put it all together.
Japan is missing Marko’s special Serbian Cevapcici and home grown fruity snaps !!!
Like you new look Marko, great!!
Looks delicious, keep it up!
That's the best kind of day. Have to say though, that cevapi press looks like a lot of hassle, especially if you're having to hand roll them afterwards anyway. I don't mind if they are a little uneven, the cooking process evens them out. Marco mentioned you can also put chilli in it. Yes, I agree and use ceyenne pepper, just half a teaspoon.
"Sprudel" is a German word by the way. 😄👍 In Yugoslavia you also say "gemišt" for a mix of wine and "Sprudel", which is also a German word (it means "mixed").
You look like siblings 😊👍
Son Nuestras Tradiciones Serbias.
I guess it's origin is Turkish 😀👍
Very nice 👌
It's not turkish. It's kebab It's Middle Eastern origin, but Albanians and bakans make it their own way.
@@fluz2222 Oh ok,
Cheers.
You are more open minded than my Serbian friend. He tells me it can ONLY be beef and salt in the Cevapcicis, nothing else. The beef as it comes from the package is not ground enough, it must be so fine it's almost powder.
Basically it can only be the Meat and Salt cooked, and ayvar sauce and bread. Salad on the bread is wrong, not blending the ayvar sauce enough is wrong.
I feel like he's being too particular about it... Or is he right?
@DaGleese, yeah your friend could be right, while learning from my friend he did explain that there are many styles of Cevapcic and it really all depends on where your from, maybe even down to regional methods. Regardless, I bet your friends Cevapcici is pretty tasty, I'll take it any way I can! All the best and thanks for watching!
Only beef and salt? Na that's not true at all no way. Beef alone is boring everyone knows that. It has to have a decent fat content so medium ground beef and then pork and lamb and sorry to say this because it wasn't done in the video but if you want to experience real cevapi it has to be done over charcoal or at least gas grill. With the medium fat content and over a grill, its super juicy and amazing. What region is your friend from? I'm from south of Belgrade, Cacak. Its really funny how there is so many opinions on this. Go to a Serbian festival they make it right.
I know there are many variations, but to me, if you don't add pepper or garlic, it's not a cevap.
@BarGardenEat ground twice, 3/8 then 1/4 grind, 75-80 beef, remaining split of bacon and lamb shoulder. Spices is main difference. Also Muslim lands don't do pork. Baking soda always, and spices. Paprika a must. And lots of kajmak...Tomatoes and red onions, some grilled some not, must be grilled bread too. I think everyone does em different but we have a lot of folks from Albania, Persia, Lebanon, Turkey, Serbia, Czechia, Slovaki, and Croatia here where I am. They all do different! Serb and Albanian and Croatian favs. My preference is above. It's such a classic food. Great video!
Marko is my dearest friend in japan 🇯🇵 as well as colleague , love you marko san
Ofcourse your video is awesome keep rocking 😎
Thanks for watching! Yeah we're lucky to have Marko in our lives. All the best from Germany!
Hello my dear, yes this is ONE Serbian recipe for cevapcici, mine I made last week is very old! If you want you can compare it, I would be very happy. So i will give you my support 👍😁 Marco say the same as me 😂😂
Your cevap look awesome and I am sure that they taste wonderful, very well made 😋👍
Greetings from Germany and from me, Da Wolfe 😁👨🍳
@ Da Wolfe, thanks for watching! I took a quick look at your channel and I like! I'll be sure to watch your version...and learn some new techniques! All the best from Germany!
@@BarGardenEat 👍👍👍😂😂😂 ok now i know it, you live in the near of Stuttgart 😂😂oh man
I have done so many different recipes, but here is my final one. People love them, and I'm pretty happy with them. But I do four pounds of meat at one time. (American measurement)
2 pounds ground beef (73% lean)
2 pounds ground pork
2 tsp salt
3 tsp vegeta
2 tsp black pepper
3 tsp parsley
3 tsp onion powder
3 tsp paprika
1.5 eggs (one big egg or two small)
3 tsp minced garlic
1 tsp baking soda
I also like to let my meat mixture sit in the fridge for 24 hours before I make them into cevapi. I feel like its better flavor.
We'd call them Kebapi. Key and Peele had a skit about a Macedonian Cafe talking about these.
Don’t forget the Natron,(baking soda)
Maravilloso Gracias
Jelen pivo najbolje koje si ikad probao ili ne?
You pronounced it perfectly 😧👏👏👏
Cevapi petnaest komada for me ;)