BEST CEVAPCICI recipe - BALKAN 🥩GRILL🔥& Sour Cream
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- čas přidán 28. 04. 2020
- How to make the best CEVAPCICI (CEVAPI) from an original recipe on the Grill with homemade sour cream and homemade Lepinje.
In this video you can see how to prepare a wonderful and traditional Bosnian dish - CEVAPI. The video aims to motivate you and show you that delicious food is not complicated. It's fun and the result is the reward! Feel free to ask in the comments. Don't head for a too detailed description or recipe. Instead, start to cook and observe how the different ingredients react with each other. Cooking is not about the exact amount, but about the right combination and preparation. Enjoy it! With the four steps you will soon become a Capitan chef:
Ingredients:
Serves appr. 4 person
Beef neck from younger bull 1 kg
Garlic 1 gloves
Raw Milk 4 l (Alternatively use sour cream)
Bosnian Lepine 2-4 pieces
Onion
Salt'n Pepper
Prepare:
Mince the meat. Infuse water with garlic and let it cool. Put infused water in minced meat with salt. Mix and keep in a dry and cool place for around 24h or up to 72h. If you wanna do the Kajmak, then put arround 4l of raw milk in a case and leave it 48h at room temperature
Cooking: Put the meat on the grill and brush it occasionally with some beef stock. Douse the bosnian lepina with some beef stock, too and put it on the grill with the meat. After that, spread some salt over a partly cut onion and smash it while in a kitchen towel. This will enhance the flavour of the onion but decrease its sharpness. Try it!
Serving:
Serve as you wish or as recommended in the video!
Bon appetit!
*********** CREDITS **********
Title: Mimi
Style: World / Balkan royalty free music
Composer: Hicham Chahidi
SITE: www.musicscreen.org
Title: Carpathian and Balkan Music
Style: Traditional Music
SITE: • Carpathian and Balkan ...
Title: Gypsy Russian Music
Composer: Igor Prokofiev
Style: Traditional Music
SITE: • Gypsy Music
Titel: Mezcal Y Sangrita
Composer: Brazzmatazz
freemusicarchive.org/genre/Ba...
Titel: Rhythm Gitane
Composer: The Underscore Orkestra
freemusicarchive.org/genre/Ba... - Jak na to + styl
My best friends are Bosnian and live a few states away, so I’m having withdrawals and your recipe has been the best so far hands down. Just subscribed and keep up the good work!
Thank you tidus001! I appreciate these comments and "puno pozdrava" to your Bosnian friends
genijalno kako si pustio da meso fermentira 72 sata, moram probat tvoj recept!!!🧨🧨🧨
Fino izgleda! Super!
So simple yet soooooo good!
A well done instructional. Thank you.
I’m droooling! Everything looks delicious, the kajmak, the cevapi and the lepinja.
Thanks Mommy!
Lovely !
Many thanks!
Oh my god so tasty!! Crunchy Lepine, fresh Kajmak, juicy Cevape... What's not to love?
So good!
Looks fantastically tasty!
Thanks :D
Thank you for making this video
Thank you for watching and commenting on it!!!
That looks sooooo appetising! Love the music too🤩
Thank you 😋
It’s Russian music lol.
The best !!! 👌
Thank alik
Just tried my first Cevapcici today. It was excellent! I had it with raw onion and some stone ground mustard. Cannot find lepinje in Southern California.
Love your presentation!
I'm sure your Cevapcici were delicious!! Of course you are free to add optional ingredients. Ground mustard sounds actually good - I will try it as well!
Lepinje is easy to make by yourself, if you like baking.
Turkish bread is a good substitute
Se ve buenisimo 😍👏👏👏
Great video. We have a place here called Tata's Grill in East Ridge, TN. Bosnian cuisine. Just opened. Going to try this tomorrow.
Really great
Thank you
Great
THX!
Super izgleda
Hvala !
Nice m8 💚
Nice captain cooking
:D Im getting used to the name like that
Nice cook
Thanks
Music made my day, still looking for young bull
Best
Thank you God Grace
😍😍😍
Nice
Hvala
Good food
You know what is good :D
🙌🏻🙌🏻🙌🏻
I want to add that this is just a one variation, through Bosnia and Serbia many cities have it’s own way of making it, some ad lamb, some use pure beef, here in Serbia some add pork, styles and tehniques also vary lot, some boil garlic, some add fresh one, some make then like this some glue like 4 smaller ones in a tile. Some add baking soda and etc
Msg through vegeta is also not unknown today. But all are delicious, some use wet lepinja , some use dry, styles also vary and so, in Banja Luka they usually serve them with feferroni pepper , onion and aged kajkak
Thanks for the productive comment. I totally agree. It is similar with so many dishes in the world.. There is no "The" recipe
@@capitancooking1042 agree, I would also say to me it seems the closest to Sarajevo style, but with wet lepinja/somun, maybe that is how they do it in Travnik though, I heard they are hreat there. My fav are Banjalucki though, I like that they also ofthen have black pepper as well.
@@capitancooking1042 I Leskovac they also make good ones, totally different then amy other, but they seem heavy on stomach, I always feel like a balloon after them.
Yes, variations are good. Try, explore, and discover your own perfect recipe. I love them with 70/30 beef/pork mix. I used to cook it in water, but now just crush the garlic with the salt in a mortar & pestle, then add a little soda water to make a paste. Mmmm now I'm hungry
@@DeliriumElectric cool, I use grated onion recently idk why lol It is supposedly how they do it in Novi Pazar, except I add also pork as well coz it is cheaper and fattier, there are a lot of Muslims in Novi Pazar in south west Serbia, so there they use beef only, but I saw some recepies half beef half veal, also added beef fat, “loj” in some Muslim places in Bosnia they also use lamb “loj” or even meat?
But not many Serbs like it that way , me invluded.
If I make it with onion, I use food processor though, and skip garlic I don’t like to mix garlic and onion since for me they overpower each.
It is similar to how they make kebabs in Caucasus, Iran etc but idk why they drain exces water from onion, probably because they don’t mix meat enough and don’t let it rest overnight to ferment. So not to fall apart I guess.
I also like pure pork ones, reminds me of childhood, we never eat beef at home, just, pork, since beef is not popular here and my parents never liked it, so my mom always made pork ones, and also I like to roll them in tiny sliced smoked bacon, very popular here in north Serbia. We even jokes sometimes , Muslims have no idea what they are missing lol
Also regarding lamb I am not the biggest fan in general idk, but once I ate in random place next to the road in central north part of Bosnia (Serb Republic) , they had some lamb “loj” . they were stunning. But lamb taste different depending where it lives and what it eat, lamb from Dalmatia or Montenegrox Hercegovina would taste much different then the one from Bosnia or Serbia, due to different climate, vegetation etc
I also tried some with exotic meats,like game and horse meat added.
So long story short, there is no unique recepies indeed ;)
I just read somewhere front parts of the beef and fat from the stomach is like a original old fashion style
Looks delicious! Have you used ground lamb in place of beef?
It's actually beef and not lamb :)
jao vidi majstora
Das war so lecker🤩
Scheinst ja nicht weit weg zu sein ;)
@@capitancooking1042 Jo, quasi nebenan ;)
Ich konnte es sogar riechen :D
Wish I knew what KAJMAK was. There's probably an english equivalent for us Aussies. Then I could make some. Looks delicious. Didji music helps.
Kajmak is actually the same as clotted cream - you should have in Australia as well. Shout out to Australia and thanks!
@@capitancooking1042 Thanks. I'm actually stuck in Latvia ATM. We have it here. I'll make it happen this weekend.
@@jonjaudzems4428 Glad to hear! Let me know how it was ?
Did it. worked out great........DELICIOUS! Thanks. Its now in my favorite recipe collection. Look out summer !!!
@@jonjaudzems4428 Glad to hear!
Great video made with love
Did I get this right? Are you suggesting we leave milk in room temp for 72 hours without doing anything with it and we will get Kajmak?
Thank you!
This works only and exceptionally with raw milk, which is not pasteurized. You can't do it with milk from the supermarket, because due pasteurization all required bacterias are literally killed. The process with sour cream for instance is the same. I hope I could help you :)
@@capitancooking1042 that makes perfect sense. Thank you again for the art you created
👍☺🍺
Wow, are you Bosnian ?
Can you put an egg in the meat? Also what other spices can you put in the meat? I’m
Trying to find the best recipe!!
It doesn’t really need a egg with how long its frozen. you can use stuff like garlic powder, onion powder, and something spicy.
what is the the name if the tool you are using?
It's similar to a pastry bag.
I found this on amazon
www.amazon.de/Pommee-gro%C3%9Fen-Spritzt%C3%BCllen-Edelstahl-Dekoration/dp/B07Q2Y8GG6/ref=asc_df_B07Q2Y8GG6/?tag=googshopde-21&linkCode=df0&hvadid=346914837783&hvpos=&hvnetw=g&hvrand=15953070099852876572&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9044412&hvtargid=pla-740737026855&psc=1&th=1&psc=1&tag=&ref=&adgrpid=72574719760&hvpone=&hvptwo=&hvadid=346914837783&hvpos=&hvnetw=g&hvrand=15953070099852876572&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9044412&hvtargid=pla-740737026855
Is this fresh milk or store bought ?
Fresh milk, otherwise it doesn't work :)
Hello, which is this Travnik cevapcici or Sarajevo cevapcici?
Hi de bugar, it's kind of Sarajevo style
Luka Doncic's favorite food.
Indeed
CRAZY HAMBURGER
Do you have a recipe for that bread?
Hi Matthew,
for three pieces you need to mix:
400 gr flour
300 ml water
Salt & yeast
Bake it on high heat - it should not be so crispy but soft
@@capitancooking1042 Thank you! I will definitely try it out.
P.s. Loved the video and fantastic music!
Molim te kako živjeti
Bosnian garlic. Bosnian onions. Bosnian Walter. Bosnian S n P. Bosnian. Bosnian. Bosnian. Oh man
The onions are not Bosnian but the style of the Cevapcici...
You are welcome to make your Serbian Version
ja und?
Whos here because of Key and Peele 😂
I'm here from the Netflix Swedish series BonusFamily, season 2 episode 4, ~31:09 😋
You forgot to add red chilli pepper
I like it... I usually add rcp everywhere on my food
Key and peele brought me here
You have no idea what kebabs are.
Structure off meat don’t look good,it looks like hotdogs,but nice video and nice try.
You saw probably too many hot dogs and I suggest you check what good meat looks like
@@capitancooking1042 I ate more cevapi then anyone in this world so I know what I’m saying,you want go far if you don’t accept criticism,we heard how crunchy that bread/lepinja/somun was,it was like you made chips,bread should be soft,keep trying maybe one day you’ll make good food,that carbonara was a disaster
@@amoniman Then I should call you Mr. Cevape or Mr. Big Belly?
Look...this is not criticism you are doing... where I can see with my eyes you are doing Cevape? You have a link? Show it on the turf!
You are right, the bread was too long on the grill, it needs to be softer...but this video is not about the bread boy! It's about those tiny delicious cevapcici - who cares about the bread when you have Cevapcici?
I don't know where you are from - but if you have ever been to the balkans then you would not criticise it...
However, Carbonara was awesome....again - show me your!
@@capitancooking1042 im born in Sarajevo,ćevap capital city,i never Said i can make ćevap even im into food and I like to cook as well,I said I ate tones off Cevapi and I know when I see if something needs improvement or if it’s not as good as it looks sometimes,Cevapi in Bosnia are tasteless without good bread/somun,bread is the magic the you taste when eating Cevapi,ask any Bosnian
@@capitancooking1042 about carbonara you put pasta on top off the meat while cooking and the egg comes last,usually people use fettuccine instead spaghetti,now I live in Melbourne Australia and check little bit it’s a food capital of the world
the music every music around the world except bosnian music...........shame on you
Amplify your ears...and you will be enlightened !
Its serbian bosnian traditional food
No, it's traditional Chinese
Great
Merci
Nice
Merci