Croatian Bandit Kebab Hajducki Chevap Recipes

CEVAPI OR CEVAPCICI RECIPE - CROATIAN FOOD

Steps:

• Combine: Place the ground meat in a bowl. Chop the onion very finely and grate the garlic cloves. Add to the bowl. Add the chopped parsley, all sorts of paprika, baking soda, dried breadcrumbs, water, Vegeta, salt, and pepper. Mix well with the hand mixer fitted with the dough hooks.
• Refrigerate: Cover the bowl with cling film/ plastic foil and leave to rest for 1 or 2 hours in the refrigerator.
• Shape sausages: Take portions of the meat mixture, about 50-55 g/ 1.7-1.9 oz/ ¼ cup portions, and form the cevapi. The rolls should be about as thick as your thumb and about 7-10 cm/ 3-4 inches long. I had 18 sausages. You can easily double the recipe.
• Grill the cevapcici on the hot grill pan or the barbecue for about 12-14 minutes, turning them several times in between, or until brown and cooked through. I checked by cutting one in the middle and then grilling the subsequent batches for the same time.
• Serve hot as suggested above. The cevapcici can be reheated in the oven at 180 degrees Celsius/ 350 degrees Fahrenheit for about 10 minutes or until heated through. Check one; if it is not hot enough, give the sausages a few more minutes.

CROATIAN BANDIT KEBAB (HAJDUCKI CHEVAP)

Steps:

• Cut boneless pork, mutton and veal meat into square pieces (about 3x3x3 cm). Put it into glass bowl; add salt, pepper, paprika and oil. Mix well and let it stay for 1-2 hours.
• Take wooden sticks (soak them in water before) and stick different meat cubes on it.
• BBQ meat until half done and than cover the meat sticks with corn flour. Do it several times during finishing making nice crusty cover.
• During BBQ your helper can cut fresh tomatoes into cubes and onion into rounds. Mince garlic and mix with tomato and onion.
• When kebab is done, remove the meat from sticks and arrange it on tomato/onion "salad". Serve hot.

CROATIAN CEVAPI

Steps:

• Line a baking sheet with parchment paper.
• Combine beef, veal, bread crumbs, onion, egg, soda water, seasoning blend, garlic, baking soda, paprika, red pepper flakes, salt, and pepper in a large bowl. Mix well. Shape into small sausages and place on the prepared baking sheet.
• Preheat an outdoor grill for high heat and lightly oil the grate. Grill sausages until browned, about 5 minutes per side.

SERBIAN CEVAPCICI

Steps:

• Preheat a grill for medium-low heat.
• In a large bowl, combine the ground pork, ground beef, ground lamb and egg white. Add the garlic, salt, baking soda, black pepper, cayenne pepper and paprika. Mix well using your hands, and form into finger length sausages about 3/4 inch thick.
• Lightly oil the grilling surface. Grill sausages until cooked through, turning as needed, about 30 minutes.

CROATIAN FISH "BRODET"

Steps:

• For this meal you have to have large round pot with low rim.
• Put olive oil in a pot and sauté the onion until it is soft.
• Put fish in (if it is too big cut it in portions), fry very shortly. Add vinegar and cook gently for 2 more minutes.
• Add garlic and bay leaf. DO NOT STIR with any kind of ladle, just shake the whole pot (if you have wooden flat ladle, you may move fish a bit).
• Add tomato, salt, pepper, raisins and water to cover fish.
• Cook open for 50-60 minute on not too strong fire.
• Add water if evaporates too quickly.
• Try it: if it's too sour, add sugar.
• At the end add parsley leaves and some more olive oil.
• Serve with hard corn mush (polenta, as we say).