COOKING BOSNIA & HERZEGOVINA: Ćevapi & Somun 🇧🇦
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- Опубликовано: 3 дек 2024
- Cooking the national dish of Bosnia and Herzegovina: Ćevapi with Somun
#bosniaherzegovina #cookingeverycountry #antichef #bosnia
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You did so good ! I ate my weight in cevapi in Sanski Most. The best ones are in Travnik and Sarajevo. Much love from a bosnian living in Sweden.
So cool! Thank ya!! Love from NYC
I am also Swedish. I visited Bosnia two times one year, I gained 8 kilos!!! Good stuff!
I'm originally from Croatia but I live in bosnia.i live in Novi travnik so I can eat cevapi from travnik.i love it here I think other foods are TOO SWEET!
I’m American, but I lived in Sarajevo for 2 years. I gained SO MUCH WEIGHT while I was there lol. Cevapi is life.
This makes me cry with happiness you dont know how much this means to me. As some one whos family is from Bosnia this is just amazing
Thank you so much for this video it means so much to me because people don’t usually notice Bosnia and was just scrolling and scrolling until I found this video witch made me almost cry thank you so much!!! Keep going ♥️♥️
I am Swedish and we got served Ćevapčići in school. We love and value all kitchens in the world. We were served that, and Mexican food, Italian food etc. Not only to feed us but to teach us to love food that isn’t just from our country. That’s what I believe anyways.
Just recently found you on RUclips Jamie. How refreshing and fun it it is to watch whatever you do next while watching you explore ,create, get frustrated and see how it finally comes out. I think a bloopers show would be a classic
Especially like your Jamie &Julia segment.
We just love what your doing.
Thank you so much for this, i'm from Bosnia 😊
Basically, here in Serbia, we cut meat mix (beef/lamb/pork in various ratios, but always should be at least 20% fat, like for a good burger) in one-inch cubes, sprinkle them with proportioned salt and sodium-bicarb, add garlic water (a little water where garlic has been simmering) and then work the meat kneading, basically. Then it is rested for 24 hours in fridge to "ferment", then it is knead again and left a little bit to stiffen in fridge again.
Then you grind that meat twice, and make them into tubes.
You can do it by hand, or say, cut off large cola bottle top (like a funnel), oil it inside, stuff meat into it and press it out like a sausage. Make them how long you like them to be.
Also, somun is much better if you discard some of that oil from the pan, added a little water, and de-glazed it. Then halve the somun brush it all over with the pan juice and just heat it through (in a low temperature oven or even microwave). ;)
Jaime and Julia brought me to your channel and it's my favorite series but I just got finished watching this series and it's giving Julia a run for the money. It's def a close second. I've thoroughly enjoyed watching every video on your channel. ✌🏼
Ćevapi are so good! They are even better with ajvar! As a fellow apartment dweller, I usually make them in the air fryer. They need about eight to ten minutes on the highest setting and if you put in just a teeny bit of baking soda, they get a nice crust.
I had this in Split, Croatia - the ajvar was really good with it!
So impressed with all the awesome skills you’ve acquired in the past 4 years. That was great. Fun to watch.
Looks great! Immediately when I saw the title I was reminded of the key and peele sketch where they have warring ethnic restaurants across the street from each other making essentially this dish as far as I can tell 😂
You cant get kajmak outside of Eastern Europe... but you can approximate it by adding some salt to British-style clotted cream. That and Ajvar would be the classic accompaniments.
In Chicago you can get some kajmak
you can get it 100%
You did such a good job it looks amazing I’m from Bosnia and i love cevape i lepina ❤Big greetings😊
Great series you got going on. Adding a pinch of baking soda will soften the meat. I also boil the garlic for one mins in equal parts water and strain out the garlic will make it a more less harsh garlic taste. And yes let it rest 24 hrs to cure it 🤗
All my sympathies to the people of Zambia and Zimbabwe. I think it will take some time. Hehehe.
I feel their pain, I being from USA. And he'll wimp out and do hamburgers, you watch, that should be about June, 2026! He'll be in Florida then, and grilling them on the BBQ at least! :D LOL LOL LOL
Yeeeesssss I have been waiting for this one 👏👏👏 thank you 😊
Long way to go... Yes! Yes! Yes! I'm currently stuck in bed with elevated legs, so I'm systematically going through your playlists. I'm gonna eventually gonna run out, so happy there's always more to come. 😊
I made this today for my wife and me. First, this is the best flatbread I ever made and secondly, what a delicious savoury meal! Greetings from Germany.
when you're making the Ćevap in the pan, make sure to have the chopped onions on a plate, and place the Ćevaps on the onions right from the pan. The meat dripping soak into the onions, making them incredible
I'm so glad you're making your own bread.
Really looking forward to you making Pierogi :D
Mmmmm omg that looked amazing
In Romania we have a similar dish. The grill is a must. We usually serve it with bread, mustard and cold beer and it is a popular dish for picnics or summer celebrations. Some people make this type of food for birthdays or family gatherings, regardless of the weather.
We used to make similar bread over open fire in the Sahari on safari (journey in arabic)
Looks amazing! Tip - the pilot light of your oven is perfect for proofing bread.
I'm a year late to stumbling across this series and loving every second of it. Also noticed, we have the same chef's knife!
That's a really good point about the goodness of simple things that are made at home and super fresh. That's something you just can't fake. 👍
Get some ajvar - a delicious creamy (without the cream) capsicum relish served with a lot of slav dishes from that region. It takes it to the next level. Try a good European deli they should stock it. Ajvar (pronounced Eye-varr) also goes great with BBQ steak, on burgers.... you get the idea.
Great video from you again! As an initial Subscriber because of your Julia Child videos, I now also look forward to your around the world videos. You picked 2 winners, yay! Thanks from a "crossover" viewer 👏
Hope you continue this series! I'm not Bosnian but my family is Slovenian! Hope one day you make it that far and make some Potica! All the best!
As a bosnian I can say this is so far the best video on how to make cevapi. Had you only skipped the garlic in the meat it would have been the authentic version. But still the best i have seen so far.
Oooo, really! Nice!! Greetings from Croatia! 😊
Just found your channel through the Jamie and Julia series, gotta say I was very surprised to see this! Very good attempt, the reason why the dough wasn't properly hydrated, is cause our yoghurt is liquid, almost like milk, but not quite. The greek yoghurt is too "dry", therefore the need for more water :D but it's a good sub in, if not as tangy as most of our stuff from further up north the Balkans.
The reason for the overnight proof on the meat is so it can firm up, te texture gets a bit different that way, and can hold up to being tossed on the grill. (Which is also totally the superior way to cook em ;) )
You can also add a bit of water to the end of cooking of the cevapi, then cut open the bread and put it over top to soak up all those aromas, very popular take like that, makes chewing up the whole dang thing easier as well :D
Looking forward to see what are you making for Brazil! We have more food than feijoada, we have a great "tortilla" like dish called tapioca or beiju de tapioca and is delicious!!
Max Miller on Tasting History just made feijoada and reviewed its history. Check it out! 🇧🇷
@@gerardacronin334 I know, that's why I'm suggesting something else.
mano eu espero q ele fizesse feijão tropeiro.... ou baião de dois 🤤😭
This is such a great concept 😍😍
This is such a brilliant idea!! I hope when you consider the UK you remember that there are four countries involved, England, Ireland, Scotland and Wales, each with their own dishes. Keep up the good work, you are doing a bang up job!!!
You kinda nailed it! Hello from Mostar!
I subscribed yesterday and today you're making my nation's dish? It's destiny
That’s so so cool. Destiny is right!
@@antichef or perhaps, density!! LOL LOL LOL ;D
I've made cevapcici, the slightly smaller variant. But you were missing two ingredients: fresh parsley (very little) and, the missing secret ingredient: a tiny tiny amount of baking soda. Supposedly the baking soda keeps the sausage tender. At least I think that's the theory I read. And grilled is better. However, my outdoor grill is dead. Your use of the cast iron skillet has given me confidence to make another batch of cevapcici indoors with heavyweight cast iron skillet in lieu of an outdoor grill (and it's too hot to cook outdoors this time of year in the Mojave Desert even if the grill were functional).
Baking soda also encourages the "Maillard reaction" which makes for superior browning, which is how you get the most flavor from the meat. From the Google: "Baking soda can also give an assist in speeding along Maillard by creating a more alkaline (higher pH, or basic) setting." (thanks, Washington Post.) As you said, not too much. Just a little.
Adding parsley to cevape sounds like a very Austrian thing. I am curious, are you Austrian? :D
@@TheRikkuShak Not Austrian. USA. Croatian heritage. But I don't remember from which corner of the Balkans comes the recipe I follow.
Kakav parsley bre?!
Hey! You actually took that little bit of advice about the yeast I think, the bread came out looking quite good! I can’t say to be the best baker out there but I’ll try to chime in on stuff I know like 95% or more about
Yum! Absolutely love your channel.
This looked so deicious! I know Bulgaria is coming up soon, so please, please, please make Bulgarian moussaka. It's not the same as the Greek and Turkish ones and it's much more delicious! I can help you with the recipe if you'd like! I'm a huge fan of your channel, so many thanks for the wonderful recipes and the top-notch entertainment! 😊
Moussaka is sooooo good! Especially cooked! LOL My adopted Baba always made me taste the raw meat to check for salt/spices : | Reminds me, I gotta visit her - I've got curtains for her and maybe, just maybe she'll make me moussaka! Cheers!
I disagree India 🇮🇳 is number 1, Hyderabad moussaka is best with chickpea 👌
@@durbeshpatel3047 How can you disagree when you haven't tried Bulgarian moussaka? My husband is Indian, so I'm very well familiar with the Indian cuisine and whatever you call moussaka may be your version of it and I'm not saying it's bad, it's just Indianized. I really hope Jamie makes the Bulgarian version, then I suggest you try it, too. Then we can "argue". ☺Peace, bhai! ✌😇😊
@@blowitoutyourcunt7675 Oh, so sweet! I miss my baba, too! She used to make the best moussaka ever! May she rest in peace! No one can cook better than our babas, that's for sure!😊
@@danielapavlova3317 because India 🇮🇳 is number 1 💯. I'm sure Burgarians make good dish, but India has best ingredients in the 🌎
that looked incredibly tasty and simple! yum yum yum!!!
The 'salt it, mix it, refrigerate overnight' thing is for maximum protein extraction, which makes the meat stick to itself/cohere.
That actually looks amazing
Very nice! Greetings from Bosnian! ♥️
Good job!!
Chevapi has been a long time favorite for 2 decades
Čevapi look perfect, they only never have garlic in them! But unfortunately somun was not the best i have ever saw! And instead of cream try to find Kajmak! It is really what goes best with that along side fresh chunks of onions.Ajvar can work really well too!
Uh kajmak i čevapi 😍
If you aren't a professional chef by the end of the series I will be shocked.
I've been binge watching your channel and I can clearly see how you are evolving in a good way.
Yummm. I'm gonna need a bowl.
When you do Chile, you should do Pastel de choclo and also a terremoto as a drink (you can't have Chile without alcohol) .
It's so bad that you need to be drunk to deal with it? 😁
@@NotContinuum nope, we simply have a really big wine and pisco industry and is extremely intertwined with our culture. Terremoto is also typically serve in fiestas patrias, in part cause is delicious and cause we are the most sismic country (we only move when is 6 or higher and only to save the TV).
@@Djinn_Entonic yes, I grew up in "Shaky town", L.A. California, went through the big one in 1971, a 6.3 or something, not that high but lasted about 30 seconds, it was sort of fun for me since was a student taking geology at the time in University!! LOL. It was early morning, and I saved my baby daughter, grabbed her from her bed and had her with us (my wife too) as it rocked and rolled over and over for a long time. Needed some "strong drinks" after that too, but did not get drunk, like some pussies here say they always do! ;D LOL LOL LOL
Spent some time in the Balkans and two of the dishes that I absolutely loved (excuse spelling) was Chevapia and Burek.
The chevapia were small spiced meat balls, served in fresh bread and was really tasty.
Burek was made in large trays of small separate parcels of filo pastry, either filled with a cheese based filling, but my favourite had a pepper spiced dry ground beef filling, with a golden crust on top. Couldn't get enough of either.
Cool ! I grow up eating cevapi and somun .
Excited to see what you'll be cooking for Brasil!
Bro best food ever. I miss my mom's čevapi
S for Serbia. You should try "sarma", its yummy 😍
I'd eat that! Not that I have a discerning pallet or anything. That looked really good!
From what I know, refrigeration in ćevapi or any similar kebab-type meats is crucial. You want the meat to remain as cold as possible and also allow for the aromas to flourish. It really does make a difference from a regular, let's say meatball or burger, the way we make them in Balkans.
Also, Yugoslavs tend to eat ćevapi with kajmak, which is an amazing thing, I think it resembles clotted cream. I don't remember sour cream when in Serbia but who knows...
Damn, my mouth was watering.
I binge watched your channel and came here... and it was A PLEASANT suprise as i am Bosnian and props to you as most bosnians even dont know what authentic ceavap is and you came reall close... for future reference it is 60% beef and 35% SHEEP not lamb and 5% onion... you grind onion TOGETHER with meet leave it over night ... dont bother with somun as it is just pita bread and we call it somun just becouse we call our pies pita... pita = pie... In some parts of Bosnia it is served with sour cream and somun (pita) in other parts of Bosnia it is served with Lepina it is also form of flatbread witch is more spongey and is doused with beef broth wich is far superior version in my opinion...
Love the vid! This is a great series. Keep going 🎉
he'll have to in order to get to Zambia!! LOL :D
Total YUM!
You are amazing,your love for the food it's contagious 😊.
Can you try the recipe of rechta?,an fabulous Algerian dish ❤️
Nice and very interesting video. Original Cevapi are made completely different to what you are showing here. I don't want to spoil the party, but if you don't mind, I will add a few details.
First of all, you must select a specific type of meat. In English, it's a top-side beef (Chuck and brisket).
1 kg Top side beef minced
200 ml Soda water
2 flat tsp Bi-Carb soda
1 flat tsp Ground paprika
1 flat tsp Cayenne pepper or Chilli paprika
1 flat tsp Ground black pepper
4 flat tsp Salt
Preparation Instructions:
1. Combine top side minced meat, salt, black pepper, paprika and cayenne pepper or chilli paprika. Mix gently using your hands. Next, seal the meat mixture and store it in the fridge for 24h.
2. Combine soda water + bi-carb soda and pour it into the meat mixture. Mix gently until the meat absorbs liquid. Next, seal it and store it in the fridge for 24h.
3. Roll the meat into a sausage shape: Approx 10cm long and 2cm thick. It would be best if you used a sausage or cevapi press maker.
Cooking and Serving Instructions:
Preheat the BBQ, on high heat. Grill and turn as needed but do NOT overcook. Serve with fresh chopped white onions and bread. A frying pan is not recommended. BBQ only.
WTF!
Will you do more Canadian when you get back into the "C"? Hello from Ontario
What? Roast of Beaver!! ;D LOL LOL LOL
I come from Bosnia, i was fed my whole life with cevapcici, grilled steaks form Neighbouring villagers cows and Lamb Skewers :D I ate that almost every day since i can remember. Nothing beats cevapi from Coal Grill and fresh meat from the neighouring vilalgers meat.
Excited because YOU'RE COMING TO BRAZIL soon!
This dish looks delicious 😋
This is corect recepes for Cevapi and Lepinja.
Sarajevski cevapi
1.5 kg of ground beef
0.5 kg of ground lamb
4 cloves of garlic
1 Onion fine minced
2 teaspoons of baking soda
salt and pepper
Preparation:
Let the meat and other ingredients rest overnight in the refrigerator
Tomorrow mix well with your hands or a dough machine if you have one.
Cover this mixture and leave it outside the refrigerator at room temperature for 4-5 hours and then put it in the refrigerator. You can keep it in the fridge, it can be used for up to 2 days.
LEPINJA
1 bag of dry yeast
150 ml of warm water
100 ml of warm milk
2 tablespoons of oil
½ teaspoon of sugar
350-400 g flour for bread (+ -) enough flour to knead a soft dough
½ teaspoon of salt
THE SAUCE "Urnebes salata" is the most common in Balkan
Is the mix of feta or old cow cheese and dry chilli paprika.
You can add also some more stuff some sourcream, onions and sliced thinly cabbage with little vinegar, oil and salt that is most used salads in Balkan.
as a bosnian i must say, i have never seen this variation of ćevapi haha, but then again they are different in every part of the country. the one that i am used to is just, meat and salt. nothing else in them, just meat and salt.
I can´t wait until you come to S as in Sweden. That will be so interesting! I will be about 90 years old perhaps? 😂
Nice but where is the aijvar???
I swear that was Helen Rennie's bass lick going on in the background...
No bad for a guy in NY.
You leave that mixed meat in fridge for 24 hours for both meat enzymes to blend well and meat ferments little bit too, and that is one small flavor trick.
Those look delicious! This is evidence to the theory that less is more.
theory only works if less is not also crap, but this looks good to eat!! ;D LOL
Looks good and easy. But, if short on time, after a long hard day at work, on a cold day, or even a warm one, especially for my drink accompaniment, I'd make it even easier and quicker, buy the pita breads and roll up some hamburger or sausage and cook that, and make the sauce which looks good too, but for me the onions might be sauteed first. Nice sandwich, I'd eat that with a nice cold beer for instance, on the hot day, and maybe a hot coffee on the cold day! :D
Literally noone sautees onions for this, it is waaaay better this way
@@sour-cabbage ok, I'll leave them out, can't eat raw ones! Get sick! ;D
Wow! You did awesome. Not like you don't usually do good. It's just really good. Nothing I say is gonna sound right now...🤣
Great series!!! I hope you do Poland for “P” 🤤 (wow, you are gaining literally 1000s of subs per day!)
I’m sure he will! He’s doing all countries!
@@Windgoddess540 yup, he'll be doing my country USA in 2027 at this rate, probably burgers or some BBQ! LOL LOL LOL LOL :D
@@ronschlorff7089 good point-I would guess that barbecue is uniquely American.
1000s*
@@ChapatiMan duly noted!
Thank you
Wow,perfect
Cant wait for the P’s…. I’m from Puerto Rico could give you so many ideas 🤤
Cut the whole bread almost trough so you can "open" it and toast the inside bread in a little cevapi leftover oil or better, on the second half of cooking the cevapi, put the bread directly on top of them with a short down press so you can steam the bread and soak some amazing meat juice up.
I guarantee you the bread is at eye level with the meat. It should be soft, warm and juicy
second, onions are cut lengthwise, so you can grab them with a fork
No Ajvar? I am used to making Cevapi with baking soda, and after you eat it, you must burp! This is sign of good Cevapi! Good job though!
I bring my smoker up to 500 degrees and my Lepinje gets the smoky flavor, along with the BBQ flavor from the grilled Cevapi. More people need to know about this dish!
And BTW hello from Croatia! My suggestion is Zagorski Štrukli or Sarma ... Punjena paprika maybe :) I can send you some good recepies if you want! 💚💚💚💚
I was wondering what should I recomend for croatia! It was either stuffed pepper or pašticada :)))
@@sour-cabbage Oh yes these are really good! Pašticada could be nice to him! But not easy one to find as there so many variations lol
@@ZGreenGaming we could always type it up for him, with homemade gnochi is the best!
@@sour-cabbage Problem with pašticada is that every nona has their own recipe, and no one will accept any recipe but their nona's as real pašticada.
Adorbs.
I think the beef they use is typically veal. They don't have much of an industry for cattle raised for meat only ,so they slaughter the unproductive male dairy calves. Taste is good but requires fat added and LOTS of seasoning.
The bread you have done looks fantastic. I love cevapcici.
im macedonian and we make it too
Good job bro, love my Bosnian Balkan food 👍
Looks amazing. Now do burek
The salt amount is incorrect (you need at least twice as much normally it is 14-18g/kg of meat) and you need to let it rest overnight so you get a SAUSAGE (it needs to be elastic and this is why you use the salt for).
very Mediterranean vibes 🧄
Don’t you need to add bi-carb or sparkling water to give the cevapi a slightly bouncy texture?
No, you absolutely do not.
the cevape is not bad but dont juse sour cream juse kaimak or ayvar
You’re awesome
Much love 💙💛💙💛💙💛🇧🇦🇧🇦🇧🇦🇧🇦
Brazil is coming up! 😀
Nailed the ćevapi pronounciation
Hope you do Puerto Rico ❤
Wow 👌 👌 👌 👌 👌
I think you've gotten 90x better