Real Sarajevo Kebabs
Here he got a recipe from his good friend from Rajevas who worked in a well-known ć ...... ci, so he decided to share it with you. recipe. I hope this doesn't make heads fly to Rajvos. There is no foul in cat, pork, tallow, no spitting in kebabs, no pretzels, baking powder, ale peppers, oils, etc. The main foul is that the meat stands so that the lactic acid that is an integral part of the meat together with onion water leads to fermentation (digestion or decomposition) of meat, so that the meat softens and gets that specific "Bascarsijska" aroma and smell when eaten and baked. Jarane in Bascarsijske cevape do not put red onions or tallow. Sheep tallow (or beef) is used only to coat the grill grate. For a real Sarajevo kebab, you should primarily choose quality meat in the right proportion and from the same part. The neck and shoulder are the best because they are hard and a little fatter.
Preparation steps
- The meat is cut into cubes 2 x 2 cm and salted, salt goes 1.8-2% of the weight of the meat
- Boil 3-4 crushed cloves of garlic in very little water (approximately 100 ml) and leave to cool and pour over the meat and mix.
- Let the meat stand overnight in the refrigerator
- Tomorrow grind the meat twice to medium size with a meat grinder fi 6 mm. Mix well with your hands or a dough machine if you have one.
- Cover this mixture and leave it out of the fridge at room temperature for 4-5 hours and then put it in the fridge. You can keep it in the refrigerator, it can be used for up to 2 days.
- Before shaping the kebabs (baking), add a little baking soda to the mixture if desired so that the kebabs are looser and bounce while baking. stir well
- Shape the kebabs, squeeze through a tin syringe to make them compact.
- Grill over high heat, preferably on charcoal .Constantly coat the grill grate with sheep (beef) tallow while grilling. (Or oil) baked.
- Cut the buns in half and lightly soak them in the beef broth, then steam them on the grill over the kebabs.
- If you are in a hurry, pass the garlic with a hand mixer and skip point 3, but I recommend that you follow everything from point 1 to point 9 if you want the result.
Serving
Serve kebabs with diced red onion and a cup of cold yogurt