Hadzija's Chevap

Hadzija's Chevap Recipe - Authentic Bosnian Dish

Region / culture: Bosnia | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 4

Introduction

Hadzija's Chevap is a traditional Balkan dish that is loved for its rich flavors and hearty ingredients. This recipe combines tender veal, savory mushrooms, and sweet tomatoes to create a delicious and satisfying meal.

History

Chevap is a popular dish in the Balkans, particularly in Bosnia and Herzegovina. It is often served at family gatherings, celebrations, and special occasions. The recipe has been passed down through generations, with each family adding their own unique twist to the dish.

Ingredients

750 g of boneless veal
250 g of red onions
100 g of butter
500 g of fresh tomatoes
250 g of mushrooms
salt
pepper
parsley
greaseproof paper (for packing of chevap's)

How to prepare

Cut boneless meat into small square pieces, season with salt, and quickly fry in butter.
Blanch tomatoes, then peel the skin, remove any leftover seeds, and cut into small square pieces.
Clean and chop the red onions into small pieces.
Wash and slice the mushrooms.
Fry the red onions in butter until golden brown.
Add the mushrooms and continue to simmer.
Then, add the tomatoes and gently fry everything together.
Finally, add the meat, salt, and pepper.
Stir gently and let it cook over low heat until it reaches the desired flavor.
Line a tray with greasy paper and place the prepared chevaps inside.
Cover the tray, place it in a preheated oven, and bake until it becomes crunchy.
Once the chevaps are covered in greaseproof paper, spread yolk over the ends of the paper and stick them together. Serve warm in greaseproof paper.

Variations

Substitute veal with beef or lamb for a different flavor profile.
Add chopped bell peppers or chili peppers for a spicy kick.
Top with grated cheese before baking for a cheesy twist.

Cooking Tips & Tricks

Make sure to fry the meat quickly in butter to seal in the juices and keep it tender.

- Blanching the tomatoes before adding them to the dish will help remove the skin and seeds, giving the dish a smoother texture.

- Be sure to cook the chevaps over low heat to allow the flavors to meld together and develop a rich taste.

Serving Suggestions

Serve Hadzija's Chevap with a side of fresh salad, grilled vegetables, or crusty bread.

Cooking Techniques

Fry the meat quickly in butter to seal in the juices.

- Simmer the vegetables gently to allow the flavors to develop.

- Bake the chevaps in greaseproof paper to keep them moist and tender.

Ingredient Substitutions

Use olive oil instead of butter for a healthier option.

- Substitute button mushrooms with portobello mushrooms for a meatier texture.

- Use canned diced tomatoes if fresh tomatoes are not available.

Make Ahead Tips

Prepare the chevaps ahead of time and store them in the refrigerator until ready to bake. This will allow the flavors to develop even further.

Presentation Ideas

Serve Hadzija's Chevap in greaseproof paper for a rustic and authentic presentation. Garnish with fresh parsley for a pop of color.

Pairing Recommendations

Pair Hadzija's Chevap with a glass of red wine, such as Merlot or Cabernet Sauvignon, to complement the rich flavors of the dish.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Hadzija's Chevap contains approximately 350 calories.

Carbohydrates

Each serving of Hadzija's Chevap contains approximately 10 grams of carbohydrates.

Fats

Each serving of Hadzija's Chevap contains approximately 20 grams of fats.

Proteins

Each serving of Hadzija's Chevap contains approximately 30 grams of proteins.

Vitamins and minerals

Hadzija's Chevap is a good source of vitamin C, vitamin A, iron, and potassium.

Alergens

This recipe contains dairy (butter) and may contain gluten (depending on the type of greaseproof paper used).

Summary

Hadzija's Chevap is a well-balanced dish that provides a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a nutritious meal option.

Summary

Hadzija's Chevap is a delicious and hearty dish that is perfect for a family meal or special occasion. With its tender veal, savory mushrooms, and sweet tomatoes, this recipe is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

I can still picture the first time I came across this recipe for Hadzija's Chevap. It was during a trip to Bosnia many years ago, when I was just a young girl. My family and I were visiting relatives in a small village nestled in the lush green hills of the countryside. As soon as we arrived, I could smell the delicious aroma of grilled meats wafting through the air. I followed my nose to the source and found myself in front of a tiny, bustling outdoor kitchen.

There, a kind elderly woman named Hadzija was busy grilling skewers of juicy, seasoned meat over a crackling fire. She greeted me with a warm smile and handed me a freshly cooked chevap, a type of minced meat sausage that is a staple in Bosnian cuisine. I took a bite and was immediately hooked. The blend of spices, the charred crust, the juicy interior - it was unlike anything I had ever tasted before.

I begged Hadzija to teach me her recipe, and to my delight, she agreed. Over the next few days, I shadowed her in the kitchen, watching and learning as she expertly mixed the ingredients, shaped the meat into small sausages, and grilled them to perfection. She shared stories of her own childhood, her love for cooking, and the importance of passing down traditional recipes through generations.

As I watched Hadzija work her magic, I realized that cooking wasn't just about following a set of instructions. It was a way to connect with our past, our culture, and our loved ones. Each dish told a story, carried memories, and brought people together. I knew then that I wanted to carry on Hadzija's legacy and share her recipe with my own family and friends.

When it was time for us to leave the village, Hadzija gifted me with a handwritten recipe card for her Chevap. It was a simple list of ingredients and instructions, but to me, it was a treasure trove of memories and traditions. I tucked the card safely into my suitcase and vowed to make Hadzija proud.

Back home, I wasted no time in recreating Hadzija's Chevap in my own kitchen. I gathered the ingredients - ground beef, lamb, onions, garlic, paprika, and a secret blend of spices - and set to work. As I mixed, shaped, and grilled the meat, the familiar scents of my childhood filled the air. I closed my eyes and let the memories wash over me - the crackling fire, Hadzija's gentle guidance, the laughter of my family echoing through the kitchen.

When the Chevap was finally ready, I plated it with a side of fresh bread, ajvar, and yogurt sauce, just like Hadzija had taught me. I took a bite and instantly felt transported back to that tiny outdoor kitchen in Bosnia. The flavors were rich, the textures were perfect, and the love and care I had put into the dish shone through.

Since that day, Hadzija's Chevap has become a beloved favorite in our family. I have shared the recipe with my children and grandchildren, passing down not just the ingredients and techniques, but the stories and memories that make it so special. Every time we gather around the table to enjoy a plate of Chevap, we are reminded of Hadzija, her warmth, and her wisdom.

As I sit here, penning down this story, I can't help but feel grateful for the chance encounter that led me to Hadzija's kitchen all those years ago. Her recipe has not just filled our bellies, but our hearts as well. And for that, I will always be thankful. So here's to you, Hadzija, wherever you may be - thank you for teaching me the true magic of cooking.