cut onions
pare and cut onions finely
afterwards chop them thinely
pare and press garlic
Chevapcici
220g
viande hachée
60
oignons
2
gousses d'ail
1 petite cuillère
sel
2CáC
paprika moulu
1 pointe
cayenne pepper
1 pointe
chili moulu
1 pointe
poivre
1 petite cuillère
marjoram
1 petite cuillère
tarragon mustard
1
œuf
fat
100g
1 portion
condensation
210 kJ
4422 kJ
50 kcal
1056 kcal
graisse
2.1 g
44 g
dont acides gras saturés
0.8 g
17 g
hydrates de carbone
4.5 g
96 g
dont sucre
4.4 g
94 g
protéine
3 g
63 g
sel
0.3 g
7.5 g
Chevapcici
description et horaires
Chevapcici originates from the Balkan cuisine. They are suitable in summer for barbecueing above charcoal but also for roasting in the pan.
mix ingredients
add meat
add spices and egg
form bricks
Form firm, rectangular bricks on a board with help of a big knife (approx. 6cm wide and 3cm high)
Mass shall be pressed together properly, otherwise the Chevapcici decompose while cooking
Hint: In order to improve cutting put bricks in freezer for approx. half an hour.
cut into 3cm thick slices
cut with knife into approx. 3 cm thick slices
form Chevapcici into rolls
form meat into consistently big rolls
put Chevapcici in hot fat
heat up fat in pan
put Chevapcici in with the help of a turnspit
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