Secrets SARAJEVO ĆEVAPI: This advice is to write down and passed on to generations ...
We reveal the tricks of the best succulent kebabs. The kind who were celebrated around the globe ... This advice is to write down and passed on to generations, writes PressOnline.
The root of the word kebab is of Persian origin, meaning fried meat, and there are traces of that kebab water even to ancient Greece.
Long story short, here is a recipe on how to create your own mixture of kebabs as true The owners.
Experienced say that when making Ćevap no specific complications, the point is good meat, cooking, and the mixture stand for.
Everything you need for real kebabs 1.5 kg of ground beef, ½ kg lamb, 4-5 cloves of garlic, 2% of the total amount of meat, salt and 2 teaspoons of baking soda.
The meat is sliced and diced fine salt, stir and cover with 100 ml of water and garlic that you previously boiled. Mix the mixture and leave overnight in the fridge.
The next day, grind the mixture into the meat machine twice, let stand for several hours at room temperature, then refrigerate. Before you go to create a mixture of kebabs, stir the baking soda and that's it. Enjoy a delicious and juicy ĆEVAPI!
- 26 Oct, 2014
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