Somun & Ćevapi | Delicious Balkan Flatbread & Kebab Recipe
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- čas přidán 5. 07. 2024
- Somun is a flatbread similar to pita. The real star of this dish is the čevapi though. Grilled mini kebabs are what I would describe them as. All served with a sour cream sauce makes this an amazing meat lover’s meal.
This kind of meal is popular across the Balkans. Although my recipe looks like the real deal, I will admit that a lot of times authentic ingredients are not available to me. I used sour cream for the sauce, but the original recipes use a kind of soured milk. A mix of yogurt mashed with feta cheese can also be a good substitute. As I know most of you do not live in countries where soured milk is common I guess you would forgive me for not using it.
Making recipes more accessible is one of my main goals, so here we are.
The flatbread is super simple to make. You could turn it into a recipe that uses preferment if you wanted to, but I think keeping this one easy is the way to go as the rest of the elements of this dish are simple and not time consuming either.
When it comes to the čevapi there are a few things to note. I used a mix of pork and beef. You can use different kinds of meat. Lamb and beef or just beef or just lamb would work. Mixing beef and pork for me is the sweet spot although pork is not used in the original recipe. You get the flavour from beef and the juiciness and fattiness of pork. This same mix can be used to make meatballs which go perfectly in a tomato sauce.
To keep the kebabs nice and springy and juicy I used an old granny trick which involves soaking some stale bread, then squeezing the water out and adding it to the meat mixture. If you have never tried this, you may realize that you have been eating golf balls up until now.
You can cook the čevapi in several ways. Leave them on a tray and bake them on a high temperature in the oven or cook them in a pan. Barbecuing would be the best option in my opinion. I used my panini press, which worked fine, but it is not a great tool for this job.
📖 Get the recipe ➡️ www.chainbaker.com/bosnian-somun
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🥨 To learn more about bread making click here ⤵️
Principles of Baking bit.ly/principles-of-baking
The Steps of Baking bit.ly/steps-of-baking
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🔪 Find all the things I use here ⤵️
🇺🇸 www.amazon.com/shop/ChainBaker
🇬🇧 www.amazon.co.uk/shop/ChainBaker
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🌾 If you would like to support my work click here ⤵️
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CHAPTERS
0:00 Intro
0:58 Ingredients & equipment
2:14 Making the cevapi
4:39 Making the sauce
4:54 Mixing the dough
6:00 Bulk proof, dividing & preshaping
7:11 Final proof, final shaping & baking
8:58 Cooking the cevapi & the end result
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#Bread #Baking #ChainBaker - Jak na to + styl
📖 Find the written recipe in the link below the video ⤴️
🌾 If you would like to support my work click here ⤵️
www.ko-fi.com/chainbaker
🔪 Find all the things I use here ⤵️
🇺🇸 www.amazon.com/shop/ChainBaker
🇬🇧 www.amazon.co.uk/shop/ChainBaker
🥨 To learn more about bread making click here ⤵️
Principles of Baking bit.ly/principles-of-baking
The Steps of Baking bit.ly/steps-of-baking
Made both these. I had once at a restaurant in Chicago and this brought back fond food memories. Amazing how consistently delicious your recipes are. Keep up the world tour, while all your videos and recipes are great the family and I are drawn most to the more unfamiliar. And knowing we can trust your recipes makes us try things we wouldn't otherwise. Thank you so much Charlie! 👍
Cheers, Mike 😎
By the way I love your channel! Great recipes! Already subscribed😊
That looks so delicious.
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I must add that you have the most educating and scientific channel about bakery in CZcams. Thank you for sharing your wisdom. Watch nearly all the videos and bakın everday since Last week. My baking skills Tremendously improved
Cheers! ✌️
Super!!
Definitely a must try recipe. Love the piping bag method. Looks super easy and mess free. Thank you so much for all tips and tricks.👍👍
The simplicity of this and the amazing result that you get at the end definitely warrants a try :)
Mouth watering recipe . Sure I will follow your video to prepare this recipe. Thank your for sharing this special recipe
Thank you 😍
Prepped this yesterday - baked the Somun early this morning (to add to house temperature of what is to be the hottest day EVER!!) and grilled the Ćevapi at lunchtime. What a perfect lunch - I shared with my brother and his wife - they also LOVED IT!!!!! Thank you for sharing this recipe. Photos have been posted on "Charlie's Baking Buddies".
Me and my gf did this now and it was so good ! Thank you very much for it ! :)
Nice one! I'm glad you enjoyed it :) cheers!
This is to die for
I found this channel a few days ago and the content given in the videos really made me question my baking skills. I feel more educated about bread baking after watching your videos than I have ever felt before. Awesome channel. Love all the recipes. Would definitely recommend your channel to a beginner baker.
Also, I have a question for you: What do you do with a bread dough which does not rise because the yeast is inactive or dead?
Welcome to the channel! I'm so glad you find my videos useful :) I think we can all learn new things here together.
First I would question why the yeast would be dead? It's pretty hard to kill it. If it is really dead, then start over with new yeast. Perhaps the dough is not rising because of some other reason. Low temperature? Not enough fermentation time? Cold kitchen? There could be many reasons.
A bit late, but that happened to me once. I salvageed by making some flatbread with it. Rolled it thin and then put it on a hot pan. I did get some puffing and it was quite tasty.
Thank you so much, - There are so many variations to this dish, - I am going with yours, it looks great, and I love the stale bread trick.
Thank you Brad! yeah grannie's tricks are timeless 😁
@@ChainBaker we use those here in Serbia as well, old traditions ;) but not cevapi lol
These are not cevapi, but I am sure it’s delicious. There are variations, but also rules ;) it’s like pizza for Italians here ;)
Also bread lepinja or somun to be authentic has to be bake at 400. C , but ofc impossible at home
Every day I try to watch one of your videos. As if it is like a bread University for me.
Thanks a lot 😍🌱
That is so cool :)) Thank you! It would take almost a year to watch them all haha!
@@ChainBaker that would be a pleasure to spend a year here😍🌱
😍
These are really popular here on Balkan, but i think that ćevapi are almost pure ground beef with only salt. Otherwise, your somun is very close, almost original looking, so big thumbs up for that!
That is interesting! Thanks for the feedback too :) I might try the pure version in the future.
Yes. Bosnia has large population of Muslims so most places if not all the places that sell Cevapi don't add pork. My husband is from there so I know that for a fact. Also they don't add bread in the cevapi though. I learned from a Bosnian lady to add a tiny bit of baking soda and soda water/carbonated water
Im looking forward to seeing the German video. Maybe Brezel? A little too for German bread: use old bread, dried and roasted in the oven, crushed and let them soak into the double amount of cooking water. Let that rest for 2-24 h and put it in the dough. Maybe you’ll need to use a bit less water in the dough. This method will make your bread last fresh longer and it gives it a nice roasted taste.
That sounds like a great idea! I've added it to my list :)
for the dough you actually want ciabattas, so very chewy dough, biga works nicelly. and for čevapi we basically use the same meat as for burger patties
When it comes to kebap everybody has its own idea. Here is how i make very simple and Quick. Get 250 gr of chopped meat with normal fat, a Green and Red Bell pepper some salt. Put them in your food processor and chop them rougly on slow speed with short intervals You dont want to have a ground meat. Make them a long rectangular shape and Cook them in a non stick pan on medium heat. Way easier
dont use stale bread , u dont make Fleischküchle here^^. Bosnians mostly dont use pork, Veal and Beef mix. splash of water and a bit of Natron for Cevape, garlic and NO egg. work the meat with your hands, when mixing, body temp will break the protin in there and it gets sticky. let it rest. and form your cevape with hand or a thunnel.
Dough looks good, and they puff up nicely, before u put them in the Oven, spray them with some water, and sprinkle some Black seed over.
Looks good but whats proofing?
Fermenting in this case.
@@ChainBaker hvala brat
I will try this sutra
Let me know how it turns out 👍
Have You seen the cevapomaker? It’s genius!!!
What is that? 😁
Recepy for djevapi is completely wrong. You just need beef from the from parts, young and fatty , thing is in read FERMENTATION of the meat ;) There is no bread, just a garlic water, maybe touch of black pepper, and a lot of mixing, then let it feement over night, add a touch of baking soda, to get fluffy, shape it and they will be very gummy, fluffy and juicy. It’s impossible to achieve it without fermentation. Ofc there are veriations every city has it’s own way, but generally pork is never ued here, Romanians have something aimilar called Mici I k ow they use pork and various spices. How you made it we make Frikadile(faširane snicle)
The original Bosnian Cevapi do not include pork .Is only beef and lamb.
I have said that in the video description.
Bulgarian cevapci is best !!
I shall try it one day!
FYI you don't put PORK in ĆEVAPI: it's actually mixture of ground beef, veal and lamb. I am letting you know this because i come from Sarajevo, capital of Bosnia where ĆEVAPI, a specialty comes from. The reason of great taste of ĆEVAPI is because of the quality meats used and pork is actually not quality nor healthy
Thank you. I will try and make it with 100% beef next time for sure.
Maybe you don't but that doesn't mean other people can't. That's like saying you can't put pineapple on pizza. You really shouldn't but people are gonna do it anyway
"I could make this no other way. It is my territory and my heritage. But you must make it how you feel, because this means that this dish has a future." - Massimo Spigaroli
It's okay to alter a dish and use what is cheap or available. It's also okay to teach it that way.
Excuse me ☝️ Bosnians never use pork. Don’t forget that !
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