If you have been and visited Serbia, then you know what Serbian kebabs taste like. For years, I kept this recipe that my mom always used. Mostly when there are big holidays, and when a big company gathers, we go to Fruška Gora, a mountain near of Novi Sad, which is an ideal place for things like this. We always made them on the grill, charcoal gives this meat a special taste. Čevapčići-Kebabs are fantastic, and you can combine them with a mixed salad and french fries. You can also make excellent Serbian burgers from this composition, which are better than any other hamburger! Anyone who has been to Serbia and tried it knows what I'm talking about. Follow the recipe and enjoy the bites.
Ingredients: simple, total time: 40 min. standing meat 1 day in fridge, 60 Kebabs
1.8 kg gr. minced beef meat
300 g minced meat of pork or mutton
2 teaspoons pepper
4 teaspoon salt
4 cloves of garlic / finally chopped
2 small head of onion/ finely chopped
2 tsp of baking powder
2 Tbsp of mineral water
3 Tablespoon of flour
and
3-4 Tbsp of vegetable oil for hands
Preparation:
First, prepare all the ingredients listed above.
Mince the meat 4 times at the butcher or on a machine at home.
Take a deep dish and put the first meat and add all the spices, from ingredients in description.
Put on nylon gloves and mix the meat well, the ingredients should be well combined, mix for about 20 – 30 minutes.
When the mixture has become well compacted. Cover the bowl and place in the refrigerator. Mix the mixture again every 3 hours, and let it stand overnight.
The next day, take a bowl with the meat mixture and start shaping kebabs.
Put some oil on your hands, make a small ball of meat and roll it back and forth through your palms and there you have it. Kebabs must be 5 cm long and about 2-2.5 cm thick. It is important that the meat is cold, that is, that it does not stand for a long time at room temperature, which means you work quickly or have someone help you.
When you have finished shaping the kebabs, put them in the fridge to rest for 20 minutes. You can definitely bake them right away, but it's better if they stand before baking.
In the home version, the best choice is a grill pan that does not need to be oiled, and if it is a classic pan, oil it a little and fry the meat at a medium temperature or slightly higher. Turn them every 2 minutes on all four sides, which is a total of 8 minutes of cooking, but again it depends on the thickness of the kebabs.
When the kebabs are ready, serve them warm with a mixed salad (tomato and onion), French fries and bread.
Buon appetito!
NOTE : What is important in this recipe I have to mention: grind the meat 4 times, the more you grind the meat, the tastier and juicier the meat will be! At the butchers, choose cuts of meat that are slightly fattier (marred), such as neck and shoulder. You can also use the thigh, but you should add a little fat to it so that the meat is not dry or lean. When it comes to the type of meat, a combination of two types is best, for example: for 1 kg of meat, mix 700 – 800 g of beef with 200 – 300 g of mutton, pork, or lamb – he states and adds that for 60 kebabs you need about 2 kg of meat. The meat mixture you have made must be kept in the refrigerator for at least 1 day, taking it out from time to time and stirring it again. The longer it stays in the fridge, it will pick up all the smells of the ingredients, and it will be tastier. It is important to cover the meat with foil, or even better if you have a deep bowl with a lid so that the smell of the meat does not spread further. Of course, it can also be used immediately, with the fact that the meat will be more tender and softer (gooier), which will make it more difficult to prepare the kebab itself. With this mixture, you can also make Serbian hamburgers, some people like them filled with cream, and they are called gourmet patties, or regular patties. Sizes up to 8-9 cm.
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