Recipe for cevaps with the most views on the net Sarajevo Cevapi, an effort worth more than 72 hours 

Recipe for cevaps with the most views on the net Sarajevo Cevapi, an effort worth more than 72 hours
This is my third recipe for Sarajevo Ćevapi, I hope you like it
The main fol is that the meat rests so that the lactic acid, which is an integral part of the meat, together with the onion water, leads to fermentation (digestion or decomposition) of the meat, so that the meat softens and acquires that specific "Bascarsi" aroma and smell when eating and baking. .
In the first part of the video, you can see the preparation of 15 kg of meat, which is cut into cubes and salted with 18 percent salt or 18 grams per 1 kg of meat.
This is called Ćevap masa.
Follow the procedure as in the video, then separate 3 kg of Ćevap mass from that mixture.
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I hope you will enjoy this video, write your impressions, be sure to try the recipes, and let us know how the cevapi turned out for you.
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Timestamp:
00:00 - 00:23 Intro
00:23 - 08:20 Recipe
08:20 - 08:40 Outro
#Cevapi#cevapi #cevapcici