Cevapcici Iz Zagreba

Summary

Ingredients

• g 1,500 round beef or sheep / lamb or mixed
• 6 medium onion (s), red
• 6 cloves garlic, small to medium
• 1 ½ tablespoon salt
• 1 ½ tablespoon pepper
• 3 tablespoon paprika powder, hot pink
• 3 tablespoon paprika powder, noble sweet
• 3 tablespoon parsley, dried
• 3 tablespoon oil
• 6 teaspoons baking powder
• 150 ml mineral water
• Oil for frying

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Instructions

1. Put the minced meat in a sufficiently large mixing bowl. Chop the onions and garlic very finely - you should take your time and make an effort. If you have an onion chopper and garlic press, you can of course use them instead. Immediately add to the bowl with the minced meat. Add all the spices, the oil, the baking powder and the mineral water.
2. First mix everything well with the dough hook of a hand mixer until all the ingredients are evenly distributed and the dough starts to stick together, then knead the dough with your hands for about 20 - 30 minutes. Apparently the dough likes that. Let rest in the refrigerator for half an hour.
3. Then shape small rolls out of the dough and place on one or more plates, they should look something like thick fingers.
4. If you have difficulties with forming rolls of the same size, you can put a quarter of the dough into a freezer bag one after the other, roll out the dough into an even rectangle, cut open the freezer bag, cut the dough once lengthways so that there are two strips below each other and under the Whole place a washable ruler. Divide the dough every 2.5 to 3 cm, e.g. with a spatula, briefly roll it around in your hand and place it on a plate. Nobody has to watch.
5. Place the rolls in the refrigerator overnight to infuse. We always do - if you don`t have time you can of course fry the cevapis right away, but supposedly they taste better after being steeped.
6. The next day, fry the cevapis one after the other in hot oil in the best-coated pan and place on a warm plate. From the amount of oil I always calculate 1 tablespoon of oil for 10 cevapis, in my opinion that is completely sufficient (in a coated pan!) If you always move the cevapis well when frying. The cevapis are ready when they are well browned on the outside.

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