Sunday, 22 April 2012

Cevapi

Cevapi (pronounced che' va' pi) is a very popular Bosnian meal.  These tasty little morsels are basically rolls of minced beef, otherwise known in Australia as a "skinless sausage". They are traditionally served on flatbread topped with chopped onions, but why not get creative and add your own garnishes.


Ingredients:
1kg rump steak
1 heaped tablespoon of TM stock concentrate
1 teaspoon bi-carb soda
oil, for frying
sea salt and pepper, for seasoning
flatbread, for serving
red onion, finely chopped

Method:
  1. Roughly cut the rump steak into 2cm cubes and freeze for 45 minutes. Put 250g of the meat into the TM bowl and mince for 2 seconds/speed 7. Set aside and repeat with the remaining steak.
  2. Place the meat, stock concentrate and bi-carb soda into the TM bowl and mix for 2 minutes/interval speed.
  3. Take a spoonful of mixture and shape into a finger-sized  sausage, using wet hands. Place onto a tray and repeat with the rest of the mince. Cover the cevapi and refrigerate overnight.
  4. Place the cevapi on a medium-hot, lightly oiled bbq grill or frypan and cook for 8 minutes, turning frequently until they are golden brown.
  5. Season well with salt and pepper.
  6. Serve on flatbread with onion.

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