What to cook on the grill

Chevapchichi and four more Serbian cuisine dishes with charming names (and one sauce!)

Serbian cuisine, perhaps the main gastronomic insanity of the season is not least because of Chevapchichi. Ground -fried sausages due to their name and commercial about grandfather with grandchildren became a meme ; It's time to recognize them better. In addition, the weather finally has picnics and country feasts in the garden. At the request of Medusa, the gastronomic journalist Victoria Boyarskaya told how to cook Chevapchichi and other Serbian cuisine dishes, which will be a great alternative to the usual barbecue and grilled ribs.

Chevapchichi

Superhit Serbian cuisine - sausages from meat minced meat seasoned with paprika. Traditionally, several types of meat are combined in this dish. The easiest way is to take beef and add a little pork to it, but you can try the option with three types of meat, replacing part of the beef minced lamb. Chevapchichi is fried on the grill and served in small revealing pits-kars, with sour cream, pickles and aivar (its recipe is lower).

Ingredients (for 10-12 sausages):

Beef mining is 750 g (it is best to use a shoulder blade or a thick edge and pass through a meat grinder on your own); Pork minced meat is 400 g (it is best to use a spatula); garlic-4-5 cloves; food soda - 2 teaspoons; Sweet smoked paprika - 1 teaspoon; egg - 1 piece; water - 150 ml (it is better to use highly carbonated water); Salt, black pepper - to taste; olive oil for lubricating parchment; Sweet red onion - ½ pieces; sugar - 1 teaspoon; lemon - 1 piece; Ayvar, sour cream, pet, pickled sharp peppers - for feeding.

Preparation:

In a large bowl, combine beef and pork minced meat. Squeeze 4-5 cloves of garlic through the press there. Season the minced meat with paprika, salt and black ground pepper; Pour soda.

Add the egg to a bowl with minced meat. Mix the mass thoroughly - it is best to do it with your hands. Pour water in small portions, continuing to mix the minced meat - it should purchase a wet, but not liquid consistency.

Cover a bowl with minced meat with cling film and take it into the refrigerator. The meat should spend at least 6 hours there, but it is better to leave it all night-that is, for 10-12 hours.

How to make sausages:

The first option: Put the minced meat in a dispaditian bag, cut the tip to get a hole with a diameter of 1.5-2 cm, and squeeze sausages from the bag immediately on a baking sheet lubricated with olive oil or parchment for baking. Gently smooth the edges of the sausages with your fingers, giving them a rounded shape.

The second option: divide the minced meat into 12 servings. Moisten your palms with water, roll a ball from each portion of minced meat, and then form a sausage from the ball. Put ready -made sausages on oiled parchment.

Cover sausages with cling film and take in the refrigerator for at least 30 minutes. They can be stored there and several hours, until the moment of grilled preparation.

Before you start cooking sausages on the grill, cut the onion with the thinnest half rings with sugar, salt and pour lemon juice - it will have time to get a little to put on the supply.

Fry sausages on a very hot grill for 10-12 minutes. Then put in pet 2-3 (or more!) Pieces, shave with a generous portion of aivar and sour cream and add pickled onions and a pod of acute pepper on top.

Aivar

The main Serbian sauce that will decorate any grill meat. Do not be afraid to cook Aivar for the future: it is perfectly stored in the refrigerator!

Ingredients (for approximately one liter of sauce):

Sweet Bulgarian peppers of red-6-8 pieces; eggplant - 2 pieces; garlic - 1 small head; parsley - 1 bundle; lemon - 1 piece; Olive oil, salt, black ground pepper - to taste.

Preparation:

Vegetables for the preparation of sauce need to be frying on the grill. Cut the eggplant into two halves along and put on the grate with a cut up. Cut the garlic head in half and put on the grill with a cut down. Cook garlic and eggplant for about 20 minutes, and then remove from the grill.

At the same time, arrange the sweet peppers on the whole, turning them as they cook so that all the pods are fried. It will take about 20-25 minutes. Put the fried peppers in a deep bowl and thoroughly pack into the food film. Leave for 10 minutes, then print and remove the skin from peppers - it should easily move away. Remove the tails and core with seeds, and put the pulp on a large cutting board.

Remove the eggplant pulp out of the half with a spoon and add to the pepper. Gently squeeze the baked garlic cloves and also place on the board.

The traditional version of the Serbian Aivar is prepared manually: the vegetable pulp needs to be cut as stabbilly as possible with a knife. But you can simply transfer vegetables into a blender and grind in the “pulse” mode not to complete uniformity.

Separately, finely chop the leaves of parsley. Combine with the vegetable mass, squeeze the lemon juice into the sauce, season with salt and pepper and add olive oil to taste so that it acquires a pleasant homogeneous consistency.

To save the sauce, lower the glass jar with a lid in boiling water, then remove and put Aivar in a hot jar. Pour olive oil with a layer of 3-4 mm on top. Cover with a lid and take it into the refrigerator.

Pleskavitsa

The main difference between the Serbian mold and all other cutlets and burgers is the size: it is really large, 15-18 cm in diameter and a couple of fingers thick. So that the cutlet does not crumble, retained the shape and did not expire on the grill, it is very important to cook the minced meat in advance and let it stand in the refrigerator.

The usual mold is simply made from minced meat, but the bacon and cheese are also added to the Gurmanskaya.

Ingredients (for two cutlets):

Pork blade - 350 g; beef blade - 200 g; lard or beef fat - 50 g; carbonated water - approximately ½ cup (80 ml); white onion - 1 piece; Kayen pepper - 1 teaspoon; Salt sea, black ground pepper - to taste; hard cheese - 100 g; Bacon raw -button - 70 g; Vegetable oil-4-5 tablespoons.

How to cook:

The minced meat for the mold is prepared the day before, per day. Skip the beef and pork twice twice through a small bars. For the second time, add fat to a meat grinder.

Put the minced meat in a bowl, mix thoroughly with your hands and begin to pour water a little. Knead with your hands to complete uniformity. Close a bowl with cling film and take it into the refrigerator for 24 hours.

After this time, you can add the filling to the minced meat and sculpted cutlets. Cut the bacon, cheese and onions the same - into small cubes. Add them to the minced meat and mix it thoroughly again and divide the mass into two parts.

Prepare a bowl of cold water. Wetting your hands, blind from each part a thick smooth ball, and then flatten it into a cutlet. To form an even side, it is better to put the cutlet on the board. In Serbia, special forms for cutlets are very popular-you can use a special ring or use a confectionery form of a suitable size if it is at hand.

Ready -made cutlets are best put in the refrigerator for half an hour.

Before laying the mold on the grill, grease them with vegetable oil on one side. Properly formed cutlets will not be collapsed, so they can be frying on a grille. The main rule is not to touch with a spatula and not to shift them for five minutes. Then lubricate the top with the oil, pry the cutlets with a spatula and turn over. Cook for another 3-4 minutes on the other side.

Boar

To prepare the stuffed pork coherent on the grill, it is wrapped in the oil seal - a thin fat membrane that surrounds the internal organs of animals. It is pre -soaked in water or vinegar, but usually on the market you can buy a ready -made soaked oil seal. If you cannot find it, you can make a hanger without a grid.

Ingredients (for 5-6 pieces):

Pork Korean, cleaned from the veins and films - 1 kg; white wine - 50 ml; olive oil - 3 tablespoons; Sweet smoked paprika - 1 tablespoon; Red ground sharp pepper - 1 tablespoon; black pepper - 1 tablespoon; salt - 1 teaspoon; Serbian Brynza or other soft salty cheese - 150 g; pickled cucumbers-2-3 pieces; raw harsh - 200 g; garlic-5-6 cloves; Pork or beef fat mesh (seal) - 1 large piece.

Preparation:

The pork coherent needs to be cut along the fibers on long layers with a thickness with a little finger. It is not necessary to beat the layers with a hammer, it is enough to lay them out on the board, slightly tap on the surface of the meat with the blunt side of the knife and smooth with your hands.

For the marinade, mix white wine, olive oil, paprika, red and black pepper and salt. Cover each layer with a marinade with a silicone brush, put the meat on a plate, cover with a film and remove it in the refrigerator for 3-4 hours. You can pickle pork all night, but no longer than 10 hours.

Cut the harshrus, feta cheese and salty cucumbers into thin slices.

Put the layers of marined meat on the board. On top of each, squeeze the press along the clove of garlic, distribute on the surface. Lay out a feta cheese, a ham and cucumbers in layers. Turn the meat so that the filling is inside, and overturn the resulting rolls into the oil seal or tie a culinary twine.

Ground the hanger on the grill, gradually turning so that the rolls are fried from all sides.

Ustiptsy

Ushtipers are prepared from minced meat, similar to what is used for mold: it can be just a meat seasoned with spices or a more complicated mixture with the addition of cheese, ham, greens, vegetables or mushrooms. Small cutlets can be made flat or round as meatballs. Soda in the composition of the minced meat is very important: it helps cutlets keep the shape and accelerates the process of caramelization of the upper layer - in other words, provides a dense golden roasting crust.

Ingredients (for 12-15 pieces):

Minced meat from a mixture of pork and beef - 500 g; smoked pork breast or ham - 250 g; Brynza - 200 g; Onions - 2 pieces.; Parsley is a small beam; garlic-1-2 cloves; Sweet smoked paprika - 1 teaspoon; soda - ½ teaspoon; highly carbonated water - 150 ml; Salt, ground black pepper - to taste.

Preparation:

As in all traditional recipes, it is important to prepare minced meat on the eve.

Add a very finely chopped onion to crushed meat (it is important to cut it with a knife, and not let it go through a meat grinder!).

Season the minced meat with spices, add soda and salt and knead with your hands, gradually pouring soda water. Close the minced meat with a film and take it into the refrigerator at night.

Ideally, it is better to withstand the meat in the refrigerator for 24 hours.

Immediately before cooking, cut into small cubes a brisket and bro. Add to the minced meat and mix thoroughly.

Form small balls from minced meat, wetting your hands with water.

It is better to fry balls on a flat grill. They can be turned over with a spatula or pressed with a press to get flat cutlets.

Razhnichi with cabbage salad

Razhnichi miniature kebabs are most often made of pork, but there are also variations from a combination of pork and beef, and even from lamb. According to the recipe below, you can pickle any meat for cooking on skewers. And it is best to supplement Razhnichi with a traditional “Serbian Colel”-a simple salad of cabbage with a vinegar gas station.

Ingredients (for 600-700 g of meat for barbecue):

For marinade: vegetable oil - 4 tablespoon; garlic - 2 cloves; crushed black pepper - ½ teaspoon; Sweet smoked paprika - ½ teaspoon; Sweet white onion - 1 large onion or 2 small ones; bay leaf-3-4 pieces; salt - 1 teaspoon

For cabbage salad: white cabbage - 400 g; carrots - 1 piece; Sweet white onion - 1 piece; Parsley-3-4 branches; sugar - 1 tablespoon; white wine vinegar - 2 tablespoons; ground celery seeds - 1 pinch; lemon juice - 1 tablespoon; Salt, black pepper - to taste.

Preparation:

Cut the meat into small cubes and put in a deep bowl.

In a separate container, mix salt, pepper and paprika. Pour spices to the meat and carefully distribute them with your hands, rubbing slightly.

Squeeze garlic into a bowl with meat. Add vegetable oil and bay leaf.

Cut the onion into thin half rings and also put on the meat. Mix, cover with a film and leave in the refrigerator for 3-4 hours.

Washed bamboo skewers in advance in the water so that they do not burn on the grill. Stroke the meat on the skewers quite tightly and fry, turning the kebabs as they form a crust.

For salad, finely chop cabbage and cut into thin strips carrots. Cut the onion with very thin, almost transparent half -rings. Combine vegetables in a bowl.

For refueling, mix vinegar, lemon juice and sugar. Pour vegetables, mix, season with salt and pepper to taste. Sprinkle the finished salad with hammering seeds of celery and finely chopped parsley leaves.

Victoria Boyarskaya