Homemade Bosnian kebabs with kajmak

There is a lot of theory about what is the original recipe for the kebab and what ingredients are used. It's not that the recipes just differ on the Internet and in books, but every city has its own special recipe. This is a recipe, which is considered to be one of the original. On this basis you can build your personal prescription. In the video, you can also find several ways to create a kebab, if you do not have a meat grinder.

Ingredients:

• 2 kg of finely ground beef, veal, sheep or lamb

• (best combination: 1.5 kg of beef or veal and 500 g lamb)

• 5 garlic
• 2 spoons Sodium Bicarbonate- Aroma
• 20 g salt
• 100 ml water
• 50 ml Mineral water- Kiseljak

For a quick kajmak:

• 250 g fresh cheese
• 100 g butter in room temperature
• 120 g feta cheese
• 100 ml sweet cream
• 3 spoons sour cream

Preparation of kajmak:

• Mix all ingredients with a mixer. Leave the kajmak for at least half an hour in the fridge to make it again.

• Or instead of preparing kajmak, you can use the one that is already finished Black bull- kajmak

Preparation of kebab:

• You can grind the meat at home if you have the right machine. It's important that you make it two times in order to make it a bit smaller. Put the garlic through the press or cut into smaller pieces.
• Cook the onion in 100 ml of water for 5-10 minutes and make sure that the lid is on the sphere so that the water does not evaporate. Allow the water to cool, pour over the meat, add salt, baking soda and mineral water, and mix the mixture well with the hands.
• Allow the mixture to stand the best overnight in the refrigerator and for at least 3 hours, if you are in a hurry. Mix the next day with one more hand or dough machine.
• Form your quips in the way you like the most (see video). After the formation, leave the quilts for at least an hour in the fridge.
• Kebab are most exciting when they are fried on a barbecue on a strong fire. Always cover the barbecue grill with oil. Be careful not to rinse them so they will not dry. The middle of the kebab should be a bit pink when baked.
• Prepare the soup by placing the cubes of beef root in 300 ml of boiling water and mixing. If you are boiling the kebabs in a pan, place enough oil, warm it well and fry them until they get a nice color from all sides.
• When they have taken the color, pour into the sauce a little soup, which will prevent the cuffs from drying out.
• Serve kebabs together with kajmak, ajvar and chopped red onions.