Chevap RecipeOrigin: Bosnia Period: Traditional |
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Chevaps are the ultimate in Bosnian fast food — fingers of lightly spiced meat, usually beef that are grilled or fried. Served with piping hot pita bread and plenty of raw diced onion, best washed down with beer or soured milk. Sometimes, as in this recipe, they can be cooked a little more elaborately. Ingredients
750g boneless veal or beef
Chevap Preparation:Method:Slice the meat into finger-sized pieced about 6mm thick then season with salt an black pepper. Melt the butter in a pan and use to fry the veal until well browned then remove from the butter with a slotted spoon and set aside. Add the onions to the remaining butter and fry for about 10 minutes, or until golden brown. Now add the mushrooms and fry for 3 minutes more before adding the tomatoes. Continue cooking until the onions break down and form a thick sauce then return the meat to the stock. Cook gently until the tomato-based sauce is very thick and almost dry. Adjust the seasonings to save then serve the meat pieces in pita breads (these should be the flat Middle-Eastern style pita breads rather than Greek/Turkish pitta pockets). Spoon a little of the sauce over the top and serve garnished with the parsley. |
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