The meat is minced beef and lamb (if u can get it), fattier the better, 20% fat at least. This you mix well with the water of cooked garlic (you put the sliced garlic in cold water, just to cover them, and when it starts boiling take it off fire), salt and pepper and let this sit in the fridge overnight ideally and minimum of 2 hrs. When you take it out add minced onion, a little bit of flour (play with this, the mass shouldn't be to watery nor stiff, so add flour accordingly), pinch of baking soda (important!) and lemon juice (also crucial), and you get perfect Pazarski cevapi!
The thing I put on top is Kajmak, you cook the fatty milk plus heavy cream till it boils, let it cool then in the fridge overnight, and you get homemade kajmak (quantities are tiny, u get like 100 gr from 2 l of milk, but it's worth it). When you skim it from the top just add a bit of salt.
And don't forget to eat raw onion with them, that is the most important part of the whole experience
Bread recipe:
- 5 grams of instant yeast in 25 ml of water with 5 grams of sugar, leave it for 5 minutes
- this goes into 250 grams of strong flour (min 12 g of protein per 100 g)
- then 150 ml of water
- and 9 grams of salt
- mix and leave overnight in the refrigerator (or couple of hrs at room temperature until double in size approx.)
- stir once and leave covered for another hour
- I made one large flatbread from this amount, which is good for 2 portions when you cut it in half
- draw the lines lengthwise and crosswise with something straight (bench scraper) like in the video, this is to let a little air out and so it rises well in the oven. Sprinkle some water and put cumin on top.
- Heat the oven to max for 20 minutes, and then put the flatbread inside for about 5-10 minutes, on max (mine goes to around 250 C). Check on it, has to brown a little.
- when you take it out, you can cover it with a cloth for 5 minutes, although I didn't, and that's it
#cevapi
#flatbread
#bread
#asmr
#cooking
#balkan
#balkanfood
#döner
