Bosanski ćevap

 

Sastojci:

450 g ovčetine, 150 g junetine, 40 g belog luka, 4 g bibera, 12 g soli

Priprema:

Samleti ovčije i juneće meso. Dodati so, biber, 1/2 ravne kafene kašičice sode bikarbone i beli luk u prahu (ili sitno seckan). Ćevape mesiti bar 30 minuta uz dodatak 0,5 dl vode ili ulja ako volite masnije. Najbolje je meso ostaviti u frižideru da prenoći. Ćevape oblikovati rukom i peći na roštilju.

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