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    Ciao, ho provato a dare qualche suggerimento al cevapi serbo?

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    20 commenti

    2. Lovecraftjail on

      A little rounder ,and idk how much oil you used but if you used more try with a bit less and look up a recipe for first time.

    3. Unable-Stay-6478 on

      Looks like turd. 

      Just kidding, looks a bit bigger than usual but good, delicious.

    4. petarsubotic on

      Zdravo! Welcome. Sit right here. There’s a good lady.
      First time? First time? Dobra Dobra. Cevapi it’s what you want to have.

      We put in the cottage cheese, the ajvar, the kajmak, the cream, then it’s the diced onions, red pepper and THEN the grilled meat, THEN the grilled meat.

    6. thatemotionlessprick on

      Dont overthink it. If you have good minced meat (i like 50/50 pork to beef, original mix would replace the pork with veal), all you need to do is shape them, salt&pepper and grill it. Some will put chopped onion in the mix, but i personally hate the half raw half soggy onions in my ćevapi/pljeskavica.

    8. Ok_Candidate_2338 on

      Looks a bit bigger and oily than usual but still good.

      Keep up the good work

    10. PathIntelligent7082 on

      if i told you the recipe, you would not be safe anymore..you and your loved ones would die from holesterol..very dangerous thing my friend

    11. milutin_miki on

      Good job! Looks good! I do have a few tips to make it even better.

      They’re a bit fat. Barbeque meat tends to expand during grilling, especially in the middle, so make them thinner and roll them up nicely. Don’t use too much oil, but make sure your hands are oiled up nicely for easier shaping.

      You used a flat plate barbeque, not a grill one, right? I don’t see any lines on the ćevapi. On a flat plate barbeque you want to roll them more often to avoid colour differences, which can also affect the hardness. For the optimal taste, you want to use a charcoal grill, as charcoal can give a bit more aroma to it.

      And finally, cut the onion into small cubes. It makes it easier to take some onion together with ćevapi.

      Good luck!

    12. kuzurikuroi on

      Try putting into meat mix some hot peper, pancheta and cheese. Thats leskovacki cevap

    13. NoSupermarket9609 on

      My poo from this morning (after a coffee and some cigarettes).

    14. ehho on

      It is so simple you can’t really fuck them up. I am sure you did a great job.

    18. Own-Dust-7225 on

      Ćevapi are usually grilled on the charcoal, so whatever you make in the frying pan, it will miss the smokiness.

      There’s a trick to achieve this. Indians use it to stimulate tandoori dishes in a pan, it could work here as well: take some aluminum foil and shape it into a little cup; place the cup in the middle of your pan with ćevapi around; take a piece of charcoal with tongs and heat it up with a lighter; then place it in the cup and close the lid for minute or two (not too long, it works quite fast)

    20. priprema on

      Not good, eat this batch and try again. Keep repeating these steps until perfection 😀

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