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Traditional Balkan Ćevapi (Grilled Meat Sausages)
A step‑by‑step home‑cooked version of classic Balkan ćevapi using ground beef, a pinch of baking soda, lemon juice and sparkling mineral water for extra tenderness. The mixture rests in the fridge overnight (or at least 3 hours) before being shaped and pan‑fried to juicy perfection. Serves 4.
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Cost Breakdown
Critical Success Points
- • Resting the meat mixture in the refrigerator (step 2)
- • Adding baking soda, lemon juice and extra water (step 3)
- • Heating the pan to the correct temperature (step 6)
- • Properly pan‑frying and turning the ćevapi (step 7)
Safety Warnings
- • Handle raw meat with clean hands and wash all surfaces afterwards to avoid cross‑contamination.
- • Hot oil can cause burns – keep a lid nearby and never leave the pan unattended.
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