Original recipe for Saraje kebab

Sarajevo's traditional kebabs, for which this city is known, can be prepared at home, because Bosnian chefs have discovered the long-kept recipe.

The origin of the word kebab is from Persia, which means fried meat. However, kebabs are a vital part of the Sarajevo tradition and culture, although other recipes are also extremely popular: Banjalic kebabs, Bosnian kebabs...

Experienced chefs say that there are no special complications when making kebabs.

It is important to have good meat, the way of preparation and that the meat stays a little longer, Telegrafi reports.

Need:

▪ 1,5 kg ground beef
▪ ½ kg of lamb
▪ 4-5 cloves of garlic
▪ 2% of the total amount of meat, salt and 2 small spoons of baking soda

Preparation:

Salt the diced meat well, mix and mix with about 100 ml of water and the garlic that you previously boiled.

Mix the mixture and leave it overnight in the refrigerator.

The next day, grind it in a meat grinder twice, let it stand for a few hours at room temperature and then put it in the refrigerator.

Before you start shaping the kebabs in the composition, mix the baking soda and that's it.

Enjoy your meal. /Telegraph/