Today I am back with a Croatian recipe on how to make Croatian Cevapi/cevapcici (pronounced che-va-pi/che-va-p-chi-chi) which is more like a skinless sausage and is great street food which I got to enjoy while living there. It's also best accompanied with a roasted red pepper and eggplant dip called ajvar or a creamy one called kajmak. I will have the recipe for ajvar for you by the end of this week. This recipe has a mixture of 2 parts beef and a quarter part lamb, some prefer to use pork or all three but I made this before and this is the closest I got to the exact taste. Also the secret ingredient here is the baking soda which gives the meat a springy texture and just makes it better. I ended up having it with some pita bread but it's great on it's own, usually it's served on a type of bread called lepinja but couldn't find that. I cooked mine on a griddle pan but if you can barbecue them the better since it gets a nice smoky flavour. I hope you do get to try them out and tell me what you think, thank you very much for the support and as always don't forget to like, share and subscribe. Wishing you all a blessed and safe week.
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15 сен 2024
