Sastojci (za oko 25–30 ćevapa): 600 g mlevene govedine (plećka ili vrat, 15–20% masnoće), 400 g mlevene junetine ili 600 g mlevene govedine i 400 g mlevene teletine, 15 g sitne soli* (oko 1 ravna supena kašika), 1 kašičica sode bikarbone (5 g), 3 čena belog luka (sitno samlevenog) ili 1.5 kašičica (6 g) paste belog luka, 100 ml hladne mineralne vode (nije gazirana), 2 kašike ulja (suncokretovo ili blago maslinovo).
Priprema:
1. U većoj posudi sjediniti mleveno meso i so. Mesiti rukom 5–7 minuta dok ne postane lepljivo i kompaktno.
2. Dodati beli luk, sodu bikarbonu i polovinu mineralne vode. Nastaviti mešenje još 3–4 minuta.
3. Postepeno dodavati ostatak vode i ulje, stalno mešajući, dok smesa ne postane glatka i elastična.
4. Pokriti posudu i ostaviti u frižideru minimum 4 sata, idealno 8–12 sati. Ovo je ključno za teksturu i ukus.
5. Vlažnim rukama oblikovati ćevape dužine 7–8 cm i debljine oko 2 cm.
6. Peći na dobro zagrejanom roštilju ili tiganju bez dodatne masnoće, 2–3 minuta sa svake strane, dok ne dobiju lepu smeđu koricu, a iznutra ostanu sočni.
Ne bosti viljuškom tokom pečenja da ne izgube sokove.
Saveti za super ćevape:
- Ako meso ima manje masnoće, dodati 1–2 kašike goveđeg loja ili još malo ulja.
- Soda bikarbona omekšava ćevape, ali ne preterivati jer može dati neprijatan ukus.
- Roštilj treba da bude vrlo vruć na početku, a zatim se temperatura može malo smanjiti.
- Nakon pečenja, kratko ih pokriti folijom ili staviti u somun da „odmore“ 2–3 minuta.
Kako se tradicionalno služe cevapi?
- Somun ili lepinja
- Sitno seckani crni luk
- Kajmak ili brzi kajmak
- Po želji ajvar ili ljuti sos
- Jogurt ili kiselo mleko uz obrok
Opis
Cevapi su mali valjci od fino mlevenog mesa, bez dodataka poput prezle ili jaja. Tajna je u kvalitetu mesa, pravilnom odnosu masnoće, soli i sode bikarbone, kao i u kratkom odležavanju smese. Prave se na roštilju ili tiganju od livenog gvožđa i služe uz somun ili lepinju, seckani crni luk i po želji kajmak.
Zdravstvene napomene:
- Ćevapi su bogati proteinima, gvožđem i vitaminom B12, što doprinosi mišićnoj masi i stvaranju crvenih krvnih zrnaca.
- Zbog većeg sadržaja masti i natrijuma, preporučuje se umerena konzumacija, posebno osobama sa povišenim krvnim pritiskom ili holesterolom.
- Posluživanje uz svežu salatu i jogurt poboljšava svarljivost obroka.
Napomena za so
Da li mogu da smanjim količinu soli i koliko?
Da, možeš da smanjiš so, ali treba znati da so kod ćevapa nije samo zbog ukusa — ona pomaže da se meso veže, zadrži sokove i da ćevapi budu mekani.
Standardna količina u ovom receptu
Za 1 kg mesa ide oko 15 g soli (oko 1,5% mase mesa).
Koliko možeš da smanjiš kolicinu soli?
1. Blago smanjenje (bez velikog uticaja na teksturu)
12 g soli (oko 2 ravne kašičice)
Ovo je obično bezbedno i ćevapi ostaju dobri.
2. Minimum da ćevapi i dalje drže strukturu
10 g soli
Ovo je praktično donja granica za dobar ukus i vezivanje mesa.
Ako ideš ispod 10 g soli
Može da se desi:
- ćevapi se lakše raspadaju
- ukus postaje dosta blag
- meso može biti suvlje
Ako smanjuješ so — kako da nadoknadiš ukus?
Možeš dodati:
- malo više belog luka
- prstohvat bibera
- par kapi limunovog soka
- malo dimljene paprike (nije tradicionalno, ali daje jači ukus)
Ingredients (for about 25–30 meat sausages-cevapi): 600 g ground beef (shoulder or neck, 15-20% fat), 400 g of ground baby beef or 600 g of ground beef and 400 g of ground veal, 15 g of fine salt* (about 1 level tablespoon), 1 teaspoon of baking soda (5 g), 3 cloves of garlic (finely ground) or 1.5 teaspoons (6 g) of garlic paste, 100 ml of cold mineral water (not carbonated), 2 tablespoons of oil (sunflower or slightly olive).
Preparation:
1. Combine minced meat and salt in a large bowl. Knead by hand for 5-7 minutes until it becomes sticky and compact.
2. Add garlic, baking soda and half of mineral water. Continue mixing for another 3-4 minutes.
3. Gradually add the rest of the water and oil, stirring constantly, until the mixture becomes smooth and elastic.
4. Cover the container and leave it in the fridge for at least 4 hours, ideally 8-12 hours. This is key for texture and taste.
5. With wet hands, form sausages - cevapi 7–8 cm long and about 2 cm thick.
6. Bake on a well-heated grill or pan without additional fat, for 2-3 minutes on each side, until they get a nice brown crust, and remain juicy inside.
Do not poke with a fork during baking to avoid losing the juices.
Tips for great sausages - cevapi:
- If the meat has less fat, add 1-2 tablespoons of beef tallow or a little more oil.
- Baking soda softens the sausages - cevapi but do not overdo it because it can give an unpleasant taste.
- The grill should be very hot at the beginning, and then the temperature can be reduced a little.
- After baking, briefly cover them with foil or put them in a flatbread to "rest" for 2-3 minutes.
How are cevapi traditionally served?
- Flatbread or bun
- Finely chopped onion
- Kaymak or quick cheese spread
- If desired, ajvar or hot sauce
- Buttermilk or yogurt - sour milk with a meal
Description
Cevapi are small rolls of finely ground meat, without additives such as breadcrumbs or eggs. The secret is in the quality of the meat, the correct ratio of fat, salt and baking soda, as well as in the short aging of the mixture. They are made on a grill or cast iron pan and served with flatbread or bun, chopped onion and, if desired, kaymak.
Health notes:
- Sausages - cevapi are rich in protein, iron and vitamin B12, which contributes to muscle mass and the formation of red blood cells.
- Due to the higher fat and sodium content, moderate consumption is recommended, especially for people with high blood pressure or cholesterol.
- Serving with a fresh salad and yogurt improves the digestibility of the meal.
Note for salt
Can I reduce the amount of salt and by how much?
Yes, you can reduce the salt, but you should know that salt in kebabs is not just for taste — it helps bind the meat, retain juices and make the kebabs soft.
Standard amount in this recipe
About 15 g of salt is needed for 1 kg of meat (about 1.5% of the meat mass).
How much can you reduce the amount of salt?
1. Mild reduction (without major impact on the texture)
12 g of salt (about 2 level teaspoons)
This is usually safe and the kebabs stay good.
2. The minimum for kebabs to keep their structure
10 g of salt
This is practically the lower limit for good taste and binding of meat.
If you go below 10g of salt
This can happen:
- the kebabs fall apart more easily
- the taste becomes quite bland
- the meat can be drier
If you reduce the salt — how do you compensate for the taste?
You can add:
- a little more garlic
- a pinch of pepper
- a few drops of lemon juice
- a little smoked paprika (not traditional, but it gives a stronger taste)
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