Ćevapčići


 

Mildo

TVWBB Guru
Who knows me knows that I do not like Russia.
Congratulations to the Croatian soccer team for the victory in the world soccer championship over the Russian team. I guessed it and that's why we cooked this Balkan national dish.
Grounded lamb 2/3/ pork 1/3, flavored S & P, garlic, čubrica, soda.

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Served in pita bread with sliced onion. salad and tomatoes, sprinkle with sour cream/yoghurt flavored with salt, lemon juice and garlic. Ajvar on the side.

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Good Stuff from the south of Europe.

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I hope Cliff Bartlett is alright with his family.
 
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Robert-R

TVWBB Diamond Member
That's quite a cook/dish. Don't know how to pronounce the name of it and some of the ingredients, but it sure looks good.
 

Bob Correll

R.I.P. 3/31/2022
Another outstanding Mildo creation!
Your photos are always the very best too.
We have a rather large Bosnian community here and i recently discovered their doner sandwich on lepinja bread at a local deli, and I could eat one every day.
Don't care for tzatziki sauce though, yours sounds much better.
I need to try their Ćevapčići gyro next trip.

Oh, and Cliff is back posting, safe and sound.
 
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Timothy F. Lewis

TVWBB 1-Star Olympian
Mildo, you are a craftsman, an artisan and, an artist! Craftsman for the projects, artisan for the care and artist for the photography! I’m proud to have been lucky enough to have seen your work!
I always want more!
I just finished some lovely pork tenderloins and now I want your fabulous looking pita treats!
My wife is of Croation lineage and will need to have her give me some idea of how that “might” be pronounced.
Fewer balkans around here as time goes by. I will need to make a trip to Chicago to find some of these ingredients!
So, what is cubricia?
 

Jo Torez

TVWBB Super Fan
Mildo you have made me proud! (First generation American born from Croatian parents).

Question, what did you use to make the shape? Form them with your hands or used a device?

Thank you.
 

Rich Dahl

TVWBB 1-Star Olympian
Not much I can say after all the other comments. Really like your approach to cooking, the best ingredients and skillfully prepared. Nice work.
 

Rusty James

TVWBB Emerald Member
Old world cooking at its finest!

Never tried ground lamb (lamb has a gamey taste to me), but your finished product looks good!
 

Anne M.

TVWBB Pro
Wouldn't mind a plate of that!
I have made some in the past (following a stephen raichlen recipe) and I seeing this, I need to make some again
 

Cliff Bartlett

R.I.P. 5/17/2021
We're fine Mildo and thanks for the wishes. I'm even "finer" after seeing this post. Our host at the inn we stayed in in Oregon has traveled extensively in Europe. I wish I'd seen this before we headed home this morning. I would have loved to have shown him your pictures. Haven't had time yet to read up on Ćevapčići but I assure you I will. Looks absolutely fabulous and your pictures are, of course, terrific.
 

Timothy F. Lewis

TVWBB 1-Star Olympian
Rusty, I think the problem that you have with lamb is a common one, some folks think that you have to leave lots of lamb fat(lanolin) left on and that’s a strong American thing which puts most folk off of lamb. Trim it closer, don’t cook it to creamatory stage and, you might be pleasantly surprised.
Try the Julia Child “Indoor/Outdoor barbecue” recipe, or the old Jeff Smith “Roman”method. Lamb is sadly underrated in the US. I know ten people that actually enjoy lamb almost as much as I do and hundreds,that think it’s just gamey.
 

 

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