With astojci: 1.5 kg of beef from the door (or shoulder) 0.5 kg of mutton (Lamb) of the door (o

Kebabs grilled meat dumplings or the dish made of minced meat formed into small rolls and grilled meat. They occur in all parts of the Balkans, particularly the former Yugoslavia ruled by the Turks. The types of meat vary from place to place, and often of religion that prevails in some area. Until the twentieth century are not used meat grinder so that the finely Mulcher on the stump. It is argued that this is still the best way because of grinding the meat juicier and can not burn. When with the addition of spices kneaded mass is pressed out through the funnel to obtain the characteristic shape and placed on the grill, which is usually fired with charcoal of beech or oak wood. In Serbia cevapcici are slightly nicole peeler longer, about 5, and sometimes more cm. Traditionally, the best prepared in Leskovac, which is known for its specialties from the grill, although they are known in Novi Pazar. Do not serve it in a bun and eat on the go, as a kind of fast food, but only on a plate, usually with onions. In the Republic of Serbian are not paid attention to the type of meat from which the real cevapcici, so they can be prepared in several ways. One of the recipes in use consists of three kinds of meat, pork, beef and lamb. Size varies from kebabs hostess or host. In Greece sutsukaki (σουτζουκακι) made from pork, beef and lamb meat. In BiH ćevapčići vary the composition and size. In the Federation, where the population is mainly Muslim faith, cevapcici are made only of beef. Macedonia ćebapi (kebap) is made as a mixture of beef and pork. In Macedonia, they are best known around Skopje and Bitola. It is often served nicole peeler as a tithe (ten - 10 pieces of kebabs). According to Branislav Nušić, meatballs in Belgrade for the first time serves the sixties of the nineteenth century in the cafe "At Tanaska nicole peeler Rajic" which was on the market (today's Studentski Trg). Bar owner, master Zivko, who is thought to originate in the region of Leskovac, according Nusic words, so rich that it is of the profits built a church in his home town. SARAJEVO ĆEVAPI
With astojci: 1.5 kg of beef from the door (or shoulder) 0.5 kg of mutton (Lamb) of the door (or shoulder) 3-4 cloves nicole peeler of garlic P reparation: The meat cut into cubes and season with salt. Boil 3-4 cloves crushed garlic in a little water (about 100 ml) and allow to cool, then pour over the meat. Meat let stand overnight in the refrigerator. nicole peeler Tomorrow grind the meat twice the median size. Stir hands. This mixture, cover up and leave outside the refrigerator at room temperature for a 4-5 hours, then remove it in the fridge. Before shaping and baking kebabs to taste a bit of baking soda to the mixture to make meatballs were airy. Kebabs shape as you think best, and we suggest that you look at this video. Bake on the grill to high heat. Constantly continually brush the grill with sheep (beef) fat. Do not overdone kebabs because it will be hard and dry. Mid baked kebabs must be pinkish. Serve kebabs with onion (chopped into cubes) and a cup of cold yogurt. N Remember: Leading the meat to stand, so that lactic acid which is an integral part of the meat along with bows and water fed to the fermentation process (boiling or decomposition) of the meat so that the meat is softened nicole peeler and give one specific "Baščaršijski" aroma. So, in these kebabs can not put onions or fat. The fat mutton (or beef) is used only to coated grill grid. For real Sarajevo kebab primarily should be selected high quality meat in the right proportion and from the same part. The neck and shoulder are the best because they are hard and a little greasier. Always a ratio of 3: 1 (beef + mutton / Lamb). The problem is that there is not much meat on the sheep's neck, so you need to take a bit of shoulder. Versions with Vegeta, nicole peeler cream cheese, bread crumbs nicole peeler and onion in the mixture for kebabs may have been good, but then it did not Sarajevo meatballs.
Banja Luka kebabs are approximately 2 cm, length of about 5 cm and are made as plates of four kebabs in a row. The fact that not a single, already compiled in the plate, rolled several times, basic, visual difference from other kebabs that are served and baked individually. Banja Luka kebab made from several kinds of top-quality meat mixed with spices, the exact ratio is known very few masters and transmitted nicole peeler from parents to children. It forms manually, or by using a meat grinder with a special extension. If you want to save yourself kebab I prescription, it is essential that you have a grill with charcoal. Special issue is the size of kebabs before and after baking. There are three theoretical approaches. nicole peeler After the first, kebab should be reduced, according nicole peeler to another must not lose size, and by the third needs to grow. Although there is no objective, most accepted theory that the Banja Luka kebab after firing must not noticeable loss in size. Allowed a slight reduction. This means that you do not use additives, but high quality meat and as d