As of: March 15, 2024, 3:15 p.m
By: Sandra Keck
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If homemade cevapcici in a bun is too boring for you, you can also make hot dogs out of it.
The recipe for Cevapcici hot dogs can be found here.
© Simply Tasty
Cevapcici taste like a holiday on the Croatian coast and are easy to prepare at home.
They are particularly tender thanks to a secret ingredient.
The small grilled minced meat rolls called cevapcici (or
Ćevapčići
) are particularly well-known and popular in the Balkan region.
Fun Fact: The name “Ćevapčići” comes from the word “ćevapi”, which means “small sausages” or “small diced meat”.
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They are usually served with fresh flatbread, onions, ajvar and parsley and often consist of a mixture of beef and lamb, although there are differences from region to region.
Whether as street food, a snack on hand or as a specialty at family dinners - there is nothing that Cevapcici can't do.
That's why they also go wonderfully in soft hot dog rolls, as well as currywurst or white sausage.
Juicy Cevapcici hot dogs are so easy:
Thanks to the free Green Feed from Xymatic, you can get easy tasting recipe videos straight to your smartphone.
For delicious Cevapcici in a hot dog bun you need these ingredients:
Cevapcici:
500 g minced meat, mixed
80 g avjar (pepper dip)
1 teaspoon Baking powder
1 tsp marjoram
1 tbsp paprika powder
1 garlic clove, finely chopped
2 tbsp cooking oil
Hot dogs:
4 hot dog buns
Avjar
Parsley
Onions, diced
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The preparation is simple and quick:
For the Cevapcici:
Mix the minced meat, avjar, baking powder, marjoram, paprika powder and garlic well.
Form thumb-thick sausages from the meat dough, the length of the hot dog buns.
Heat cooking oil in a pan and fry the cevapcici on all sides.
For the hot dogs:
Prepare hot dog buns according to package directions.
Fill with cevapcici, avjar, onions and parsley.
Zack – done!
You can let your creativity run wild with hot dogs!
With avocado, onion, parsley and minced meat, it quickly becomes a Cevapcici hot dog.
Click here for the recipe.
© Simply Tasty
What is baking powder doing in minced meat?
Cevapcici should not only be grilled and spicy, but at best they should also be tender and juicy.
To ensure that this always works, clever chefs use the basics of chemistry and add a little baking powder to the minced meat.
What is a typical preparation of meat in many regions of the Balkans tends to raise questions in this country.
Baking powder is usually used in the kitchen as a leavening agent, primarily to loosen up dough and give it a more airy consistency.
But adding baking powder can also have decisive advantages when it comes to minced meat:
Delicate texture:
Baking powder or the baking soda it contains can make the meat more tender by loosening the protein structures in the meat (“denaturing”).
This results in a more tender texture to the ground meat mixture and prevents the cevapcicizu from becoming firm or rubbery.
Loose Consistency:
The baking soda produces carbon dioxide gas when heated.
This gas forms small bubbles in the meat mixture that help the cevapcici puff up when frying or grilling, giving them a lighter, fluffier texture.
Juiciness:
The gas formation from the baking powder helps to lock in moisture in the meat, making the cevapcici even juicier.
As is so often the case, the motto “the dose makes the poison” applies here, so baking powder should only be used in small quantities.
Not that the inherent taste of the raising agent masks the delicious, spicy aroma of the Cevapcici.