Thread 21393062

for me, it's Ćevapi

cock-shaped kebabs are goated in general

>>21393062 (OP)
>it's Ćevapi
But why?

cevapi is like a kids meal plain hamburger. it’s for people who don’t like flavor but still need a protein source

>>21393103
Maybe the way you make it.
>>21393100
the texture of the ground meat sausages within a soft pita just works

>>21393062 (OP)
It's either cevapi or zelena pita for me. I could never get tired of either.

>>21393062 (OP)
In America, we call these hot dogs.

>>21393062 (OP)
is this greek?
i feel like its greek but i dont want to google

I'd eat these more often if they weren't so oversalted

>>21393129
>texture of the ground meat sausages within a soft pita just works
agree, cevapi isn't really thing in my country, but I really like putting sausages on naan. I like it better than the regular bread-like sausage buns

>>21393161
shevups are slav, basically skinless sosiges. tasty as fuck desu

>>21393237
Is it really salt or the msg from vegeta?

>>21393062 (OP)
As long as they're served with mustard or hot salsa.
Don't like the South Balkan style with kaymak or ajvar.

GOAT TURDS

>>21393161
serbian

>>21393291
I eat then with tzatziki :)

>>21393161
everyone below budapest has a version of it in greece htey call it giaourtlou kebab

Infant low IQ cookery. Looks like something a retarded kid would make.

>>21395280
Maybe I should hire a retarded kid to prepare my meals

>>21395280
tryhard

>>21393103
are you fucking stupid? ćevapi has more taste than a burger. burger is made with salt and pepper, and ćevapi with salt, pepper and garlic
>>21393290
who puts vegeta in ćevapi?

>>21395315
>vegeta
We use Fant actually

>>21395280
faggot

>>21395322
fuj

>>21393161
My mum's Hungarian ex claims it's from his country but he would do that with everything that he thought was good
According to him salami originated from Hungary and so did the original design for Royal Dalton toilets

>>21393062 (OP)
With ajvar.

>>21395315
>who puts vegeta in ćevapi?
I do. And paprika.
And a little bit of bicarb soda.
And I let the mix sit for two hours and make ajvar, salted onions, and garlic bread so I can stuff my gob like fat cunt while drinking slivovitz out of the same little crystal goblet my grandfather used to drink it from.

>>21395280
>boo hoo hoo my back hurts

>>21395315
>burger is made with salt and pepper
I pity europeans, do you guys actually think those are the only things you're legally allowed to add to a burger? Put some garlic, paprika, and thyme in there at least

>>21396785
Americans are the ones bitching if you add more than salt and pepper as it somehow turns into a meat loaf then.

>>21393062 (OP)
>Ćevapi
never knew this existed. almost every time I come to this board I realize how big the world is and that I'll never see how 99.99% of you guys eat and live. it's cool the internet connects us, but sometimes it seems like it just creates longing.

>>21396861
I don't know about your country but there are a fuckton of European delis here in Brisbane where you can get chevap really easily
Not that it's really life-changing or anything but you might be surprised how simple some of these things are to get hold of if you actually bother to track them down

>>21396818
No we aren't you retard, literally everyone who makes burgers themselves at home here adds tons of other spices to them. People experiment with them and have their own personal or "family" recipes for them, stop believing everything you read on the internet

>>21395315
>burger is made with salt and pepper
If you're a toddler.

>>21396871
Easy to make yourself too, it's literally just sausage and flatbread

>>21396893
Lurk in the next burger thread and see yourself.

>>21393062 (OP)
Very based and yugopilled, love me some ceva. But where's the fucking spicy ajvar?

>>21396914
Read the second sentence I wrote. Dumbass shitposters and cooklets on /ck/ are not representative of a country of 350 million people

>>21396681
>bicarb soda
that's essential, you should try sparkling water. also, garlic should be boiled in water, and that water is added to the mince

>>21396894
>>21396785
not enough lawry's for your black ass?

>>21396921
So you're allowed to generalise but nobody else.

>>21396929
>I don't know how to cook so I'll just pretend everyone else is black
Bold move

>>21393062 (OP)
I had a few of these in Pristina and Skopje, and I have to say that I generally preferred the Doner style kebabs. I liked the bread and sauces on the Cevapi kebab but the meat was usually super fucking springy, probably because it was so intensely molded.

What I do fucking miss is the Speca me Maze. That shit was amazing with fresh bread and Rakia, fucking hell. I don't know how to make it stateside, I don't think we have the right varieties of peppers/dairy products available. If some Balkanchad knows how to make it happen, please tell me

>>21396933
I'm not the one who definitively said "burgers have salt and pepper"

>>21396898
>Easy to make yourself too, it's literally just sausage and flatbread
It's true. I can't cook for shit but these things are simpler to make than smores. And they're tasty enough that you don't even necessarily need the flatbread, really. I used to have them with mashed potatoes and carrots and I felt like I was eating like a king.
Also, they don't have any skin unlike other sausages so you don't have to pay much attention to cooking them. I'm surprised they're not more well-known, honestly.

>>21397336
>springy
Probably soda. Common in cevapcici.

>>21399242
what like baking soda? Why would you add that to your meat blend?

>>21399567
Baking soda generates CO2 when heated (a different effect from the acid-base one when combined with the carbonic acid in sparkling water). This keeps the meat mixture flufy. If you've ever had adana kebap, or any similar Arabic grilled minced meat (which don't use sodium bicarbonate), you'll notice that it's a lot denser.

>>21393100
It's a bigger, better version of hamburgers. I always keep a few dozen of ćevapčići frozen just in case. Any smaller bakery has lepinjas for them.

>>21396917
I don't like BBQing ćevapi because the lard is lost. It's better to fry them in a pan, then dip the lepinjas (drenched with soup) into the lard. That's how you get maximum flavor out of the bread.

>>21393154
genuine unparalleled kino
>heading into underground bunker
"there is no more sun"
>monologues with monkey
>"imagine that you have a son... a baby monkey"
>"and someone hides him from you and you search for him for years"
>"but you can't find him anywhere"
>while he's talking to a zoo animal

KINO


>SINE MOJ
>JOVAN!!

[spoiler]Slobodan did nothing wrong[/spoiler]

>>21401221
Thanks for the tip, I'll keep that in mind next time

>>21401237
anytime, fren