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how to make ćevape from salting, grinding to barbecues
As the title itself says, today we will show you the preparation of one of the many recipes for ćevape
the original recipe lasts up to 72 hours, so when you make ćevapi, leave them to rest for another two hours
to succeed in all of this, you need to follow the ćevap preparation procedure.
1. Cut the meat into cubes
2, salt 20 gr
3. Leave in the refrigerator at a maximum of 4 degrees for 24 hours
4. coarsely grind 8 and finely 4
5. Leave in the fridge again for 24 hours
This is now a mixture to which you add what you want
baking soda may or may not
some like onions and some garlic
pepper
water with ice is also good. I exaggerated a bit in the video because I didn't count the ice
flour if you don't you don't have to but the recommendation is a minimum of 3 to 5 percent per 1 kg
which means 30 to 50 gr maximum 100 gr
Lemon and sugar, already mentioned countless times as taboo topics, have their purpose, which experts have explained, so you can do without it.
it all comes down to what kind of kebabs you like to eat
by omitting one spice you have a different taste
make a 48-hour mix as in the video and then play by your standards
don’t overdo it with soda because your kebabs will become like puffed sausages
feel free to omit baking soda in this mixture
but if you put onions then it's a different story.
1 kg of beef
20 g of salt
that is the basis
We added another 100 ml of water
50 g flour
3 g pepper
100 g of onion
as you can see, there is no garlic here
You know what you write in the comments "How do you like it?"
Peace and love my friends! Have a nice day!
from the bottom of my heart I want / tatta matta babbo
Timestamp:
00:00 - 00:19 Introduction
00:19 - 07:30 Recipe
07:30 - 07:42 Other
ćevap # ćevapi