Bring the world into your home with the tastiest street food: recipe for apevap?i?i
15 May 2021Updated: 4 hours ago | people are reading
Perhaps one of the best ways to get to know a country is through food. And if you can not actually go to the country to taste, you just get the best dishes at home! That is why we are happy to share delicious recipes of Lonely Planet's Best street food in the world in the coming weeks. This time: ?evap?i?i from Croatia.
?evap?i?i are savory skinless garlic onion sausages that fill your stomach and keep vampires at bay - and probably people too (ideal in times of social isolation).Essentials 250 g minced beef 250 g minced pork (or minced lamb) finely chopped garlic (to taste) 1 egg, beaten 1?2 tsp sodium bicarbonate 60 ml hot (not boiling) water 1?2 tbsp mild paprika powder pinch of cayenne pepper or your choice of flat bread 1 white onion, chopped ajvar (optional), sour cream or yogurt (optional) Preparation Place all ingredients except the bread, onion and the ingredients of your choice in a large mixing bowl. Knead the ingredients with your hands until the ground beef and pork are mixed well and the garlic and paprika are evenly distributed. Put the bowl in the refrigerator for 2 hours or more, the taste of the garlic and paprika must be able to absorb well into the meat. Remove the bowl from the refrigerator and form a handful of the mixture into a small sausage that fits in the palm of your hand. Make sausages in this way until you have used the entire mixture. Roast the sausages on a medium-high preheated grill for around 3-4 minutes until golden brown. Serve them with flat bread and chopped onion, and optionally with ajvar, sour cream or yogurt. Origin
?evap?i?i appeared in the Balkans thanks to the Ottomans in the 15th century and slowly spread over Southeastern Europe. They were part of a hearty, simple meal (ground beef, bread and onions) that kept farmers, soldiers and travelers going all day long.Tasting Notes
?evap?i?i are more than a dining experience. This is due to the sound, the hissing of the baking tray and the smell, the aroma of the charcoal and the sharp smell of the baking meat. A knife is not necessary, a fork is sufficient. If you wrap each sausage in a flat somun or pita bread, you don't need cutlery at all. The spiciness of the garlic is released as soon as you attack and you experience a soft kink with every bite: the meat is firm and soft at the same time, it has enough bite without being cartilaginous. Dip each sausage in ajvar or yogurt and mix the flavors; alternate with snacks of chopped onion.© Offered by Lonely Planet Bring the world into your home with the best street food: recipe for ?evap?i?i
Want more? You can order the book Best street food in the world here.
Opening image: Richard Nebesky / Lonely Planet