Small cevab
"Cevab means sliced cooked meat with a lot of safta / sauce." To leave the meat "cevabi" means to let it cook on a low heat until the saft / sauce becomes thick and the meat nicely cooked. , hadzi-osman cevab, papaz cevab, Travnik cevab, etc. The difference between them is in the meat used, the vegetables that are added in the spices, but in essence the cevab is cut into pieces with a lot of saft. What sets cevab apart from others dishes with cooked meat is that no spice is added to the cevabe and that is what is typical of Bosnian cuisine. It takes a long time to cook and must be "cevabi". Small cevab is a basic cevab: beef or lobster meat, onion, garlic, carrot, tomato, fat, pepper, salt. Although it takes a long time to cook, it is very easy to make, and everyone loves it! :) I don't use a pretzel pot, but you certainly can.
Preparation steps
- Fry the chopped onion in the fat until it becomes glassy. Add the carrots cut into rings and the meat cut into smaller pieces.
- Simmer a little over low heat, then add the mashed tomatoes (or tomato puree). Add salt, pepper and parsley, add water to cover the meat and leave to cook over low heat, to "cevabi". Add water as needed.
- Finally add the allspice.
Serving
Small cevab is served with a lot of safta / sauce.