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sarajevski cevap

by Edin Donlic on April 03, 2011

Sarajevski Cevap

 

 

 

sarajevski cevap

 

Priprema

Vrijeme pripreme:
60 min
  1. 1
    Meso izreži na kocke i posoli
  2. 2
    Prokuhaj 3-4 zgnjecena cena bijelog luka u vrlo malo vode (otprilike 100 ml) i ostavi da se ohladi
  3. 3
    Meso pusti da odstoji preko noći u frizideru a zatim ga zajedno sa bijelim lukom

About Cevapi

by Edin Donlic on April 03, 2011

About ćevapi

About Cevapi

 

You know I am a Bosnian, right? And as a real Bosnian, I love ćevapi, grilled Bosnian style ground beef and lamb kebabs, served with a pepper sauce and a butter sauce.

As one can read at this blog, I was this summer in Bosnia with my brother Elvis and friend Bjarke.
We ate tons of ćevapi almost every day, not only at one ćevabdžinica but many places and cities, also in the capital – Sarajevo.

Actually, we ate ćevapi at the legendary place called “Željo”, placed in the old part of Sarajevo called Bašćaršija. And let me tell you one thing: They are good!

Somewhere at some random forum I stumbled across this postulate written in Bosnian:

Ko nije jeo ćevape u Želji taj živi bez cilja zakopan u tami.

In English, it means something like:

Who didn’t eat cevapi at Željo, he lives without any purpose, entombed in darkness.

Pretty sound and clear…

 

Ćevapi (Serbo-Croatian pronunciation: [tɕɛˈvaːpi]) or Ćevapčići/Ћевапчићи (formal diminutive) is a Balkan dish of grilled minced meat, a legacy of the Ottoman Empire found

recepies

by Edin Donlic on April 03, 2011

RECEPIES / Cevapi

recepies

 

1 kg junece mljevene "potrbusine"-znaju mesari
1 kasika soli
1/2 kasike bibera
1 kasika sode bikarbone

Banjalučki ćevap/Bosnian cevap recepies

 

Bosnian CEVAP recepies - HOT -

 

Banjalučki ćevap u lepinji mnogi smatraju najslavnijim brendom Banjaluke. Jedinstven je po svom izgledu, ukusu i načinu serviranja. Pojavio se pre više od 100 godina i proslavio se i odomaćio prvo po celoj bivšoj SFRJ, a potom i dalje po svetu. A razlog za to, svakako, postoji...

Sastojci za 8 osobe

1400 g junetine, od plećke
40 g soli
1 čena belog luka
600 g teletine
3 prstohvata bibera