A sausage without casing, TasteAtlas explains that ćevapi are made from a blend of meats (preferably twice-ground) like beef, pork, veal, or lamb and are flavored with salt, pepper, garlic, paprika, and parsley. The mince is then hand-rolled into thick, short sausages that are then grilled over hot coals for several minutes.
Rich, flavourful, smokey, and the slightest bit garlicky, a juicy ćevapi is truly transcendent. But there's one tip for ćevapi novices to live by. According to Serious Eats, you should always add baking soda to your meat mix. Not only will it give the sausages a bit of bounce, but it'll also help them stay tender, providing that restaurant-quality texture.
Epicurious recommends serving the glistening meat morsels as soon as they're finished grilling and pairing them alongside lepinja (flatbread), ajvar (sweet red pepper spread), kaymak (clotted sour cream), and some freshly sliced onions. The balance of sweet, sour, and savory creates an explosion of flavor for your tastebuds. Plus, there's also a bit of texture and crunch, which is always welcomed!
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August 11, 2022 at 07:28PM
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Ćevapi: The Classic Balkan Dish You Should Know About - Tasting Table
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