Leskovacki Cevapi, according to the recipe of my friend from Leskovac 

Leskovacki Cevapi, according to the recipe of my friend from Leskovac
Preparation
If you don't feel like eating, don't bother around kebabs. Kebabs are for people. Minced meat from the shoulder, siju na bik and paflaku. When the mixture is mixed, put it on ice to sleep. In the morning, mix once more. When the meat is tender, put it on the grill. Įmur must be from the mountain. The housewife is beautiful. The host is not a fool. When that happens, the kebab rips itself onto the man, into the plate. Such kebabs are made only in Leskovac.
Some of the best kebabs in the Balkans are made in Leskovac in the south of Serbia.
Ingredients for approx. 1 kg:
Beef
0.5 kg shoulder
0.4 kg neck
0.1 kg under ribs
20 g of salt - (2%)
200 g of fat
7g of baking soda
50ml of mineral water
1 g of black pepper
2 g of ground red pepper
3 price of garlic
30g of onion
boil everything and strain, then add only water to the meat
The meat is cut into 3-5 cm cubes and salted. Mix the meat well and let it rest for 24 hours. After that, the meat is ground on a grate with a diameter of 8-10 mm. Mix well and leave in the refrigerator to stand for another 6 hours. After that, the meat is ground again on a grate with a diameter of 3-4 mm, fat is added and mixed well. Such meat should age for another 2-3 hours in the refrigerator.
I hope you will enjoy this video, write your impressions, be sure to try the recipes, and let us know how the kebabs turned out for you.
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Timestamp:
00:00 - 00:23 Intro
00:23 - 09:50 Recipe
09:50 - 10:05 Outro
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