{"id":17849,"date":"2015-05-13T10:26:11","date_gmt":"2015-05-13T09:26:11","guid":{"rendered":"http:\/\/master.hudo.com\/si\/2015\/05\/13\/skrivnosti-priprave-najboljsih-sarajevskih-cevapcicev\/"},"modified":"2015-05-13T10:26:11","modified_gmt":"2015-05-13T09:26:11","slug":"skrivnosti-priprave-najboljsih-sarajevskih-cevapcicev","status":"publish","type":"post","link":"https:\/\/hudo.com\/si\/kuharija\/skrivnosti-priprave-najboljsih-sarajevskih-cevapcicev\/","title":{"rendered":"Skrivnosti priprave najbolj\u0161ih sarajevskih \u010devap\u010di\u010dev"},"content":{"rendered":"

 <\/p>\n

\"\"<\/a><\/p>\n

Sezona \u010devap\u010di\u010dev se je za\u010dela!<\/h2>\n

Med prvomajskimi prazniki tradicionalno otvorimo sezono piknikov. Sonce, toplo vreme in dopust – idealni pogoji, da zadi\u0161i po \u017earu. Ne preostane ti torej drugega, kot da privle\u010de\u0161 na plano \u017ear in se loti\u0161 priprave \u010devap\u010di\u010dev.<\/p>\n

V \u010dem ti\u010di skrivnost \u010devap\u010di\u010dev, kot jih pripravijo Sarajev\u010dani?<\/h2>\n

O pripravi pravih sarajevskih \u010devap\u010di\u010dev smo klepetali z Draganom Pevalovi\u0107em, \u0161efom kuhinje v eni izmed najbolj priljubljenih ljubljanskih restavracij s sarajevsko hrano Das ist Valter<\/strong><\/span><\/a>, ki se nahaja na za\u010detku \u0160martinske ceste.<\/p>\n

1. Skrivnost: Vrste mesa<\/strong><\/p>\n

\n

“Najbolj\u0161e meso za pripravo \u010devap\u010di\u010dev, je goveje meso. A ne katero koli, biti mora teletina. Tej se doda kak\u0161en odstotek ov\u010detine, zaradi katere dobijo \u010devap\u010di\u010di pravo mehkobo in lepo barvo,”<\/p>\n<\/blockquote>\n

nam je zaupal Pevalovi\u0107. Dodal je, da so najbolj\u0161i \u010devap\u010di\u010di sicer sestavljeni iz treh vrst mesa, in sicer govedine, ov\u010detine in svinjine, vendar oni zaradi verskih razlogov \u0161tevilnih gostov svinjine ne dodajajo.<\/p>\n

\n\t\t\t\t\t
\u010cevap\u010di\u010di so najbolj\u0161i, \u010de dodamo malo ov\u010detine (Thinkstock)<\/figcaption><\/figure>\n

2. Skrivnost: Dodatki<\/strong> v masi<\/strong><\/p>\n

Masa za prave sarajevske \u010devap\u010di\u010de ne vsebuje le mesa, temve\u010d jim dodajo tudi druge sestavine. Masa tako vsebuje \u0161e \u010debulo, peko\u010do papriko, drobtine in radensko<\/strong>.<\/p>\n

\n

“\u010cebulo zelo na drobno sesekljamo ali, najbolje, kar zmeljemo. Zaradi nje so \u010devap\u010di\u010di bolj so\u010dni in pikantni. \u010de imamo radi bolj pikanten okus, dodamo \u0161e peko\u010do papriko. Da je masa kompaktna, lahko dodamo \u0161e drobtine, zaradi njih la\u017eje oblikujemo meso, ne da bi nam le to razpadlo. Drobtine so \u0161e posebej pomembne pri pleskavicah. Najbolje je dodati tudi malo radenske, s tem dobimo mehkobo in lahko oblikujemo meso.”<\/p>\n<\/blockquote>\n

3. Skrivnost: Gnetenje<\/strong><\/p>\n

\u010ceprav radi maso za \u010devap\u010di\u010de na hitro pregnetemo – bodisi zato, ker se nam mudi, ne ljubi ali pa smo preve\u010d la\u010dni – Pevalovi\u0107 pravi, da je ravno gnetenje ena izmed klju\u010dnih skrivnosti priprave dobrih sarajevskih \u010devap\u010di\u010dev:<\/p>\n

\n

“Maso moramo temeljito pregnesti, da se sestavine temeljito preme\u0161ajo in prepojijo. Mi imamo za to stroj, vi doma pa se morate z gntenjem temeljito potruditi. Masa je pripravljena, ko se lepo lo\u010di od posode.”<\/p>\n<\/blockquote>\n

\n\t\t\t\t\t
\u010cevap\u010di\u010de obrnemo, ko se iz njih pocedi ma\u0161\u010doba (Thinkstock)<\/figcaption><\/figure>\n

4. Skrivnost: Pe\u010denje<\/strong><\/p>\n

Ko se lotevamo pe\u010denja \u010devap\u010di\u010dev na \u017earu, moramo paziti, da ni \u017ear prevro\u010d, nas je opozoril Pevalovi\u0107.<\/p>\n

\n

“\u010ce je \u017ear prevro\u010d, so \u010devap\u010di\u010di na zunaj za\u017egani in izsu\u0161eni, znotraj pa \u0161e surovi. \u010cevap\u010di\u010de pe\u010demo okrog 7 minut pleskavice pa le 5-6 minut. Ko se iz mesa pocedi ma\u0161\u010doba, pomeni, da lahko obrnete.”<\/p>\n<\/blockquote>\n

Dragan Pevalovi\u0107 nam je zaupal \u0161e, da \u010devap\u010di\u010de in pleskavice pripravlja \u017ee 30 let, restavracija Das ist Valter pa na uro v povpre\u010dju spe\u010de med 200-300 \u010devap\u010di\u010dev. Strokoven kulinari\u010den nasvet iz prve roke torej. In \u010de vam ne uspejo kot ste si zamislili, se \u0161e vedno lahko oglasite pri njih. Sicer pa vaja dela mojstra. Pa dober tek!<\/p>\n","protected":false},"excerpt":{"rendered":"

Glavni kuhar v eni izmed najbolj\u0161ih restavracij s sarajevsko hrano v Ljubljani nam je zaupal skrivnosti priprave zares dobrih sarajevskih \u010devap\u010di\u010dev.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1094],"tags":[4127,4085],"source":[1519,1518],"supertag":[],"acf":[],"yoast_head":"\nSkrivnosti priprave najbolj\u0161ih sarajevskih \u010devap\u010di\u010dev - Hudo Slovenija<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/hudo.com\/si\/kuharija\/skrivnosti-priprave-najboljsih-sarajevskih-cevapcicev\/\" \/>\n<meta property=\"og:locale\" content=\"sl_SI\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Skrivnosti priprave najbolj\u0161ih sarajevskih \u010devap\u010di\u010dev - Hudo Slovenija\" \/>\n<meta property=\"og:description\" content=\"Glavni kuhar v eni izmed najbolj\u0161ih restavracij s sarajevsko hrano v Ljubljani nam je zaupal skrivnosti priprave zares dobrih sarajevskih \u010devap\u010di\u010dev.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/hudo.com\/si\/kuharija\/skrivnosti-priprave-najboljsih-sarajevskih-cevapcicev\/\" \/>\n<meta property=\"og:site_name\" content=\"Hudo Slovenija\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/hudo.si\" \/>\n<meta property=\"article:published_time\" content=\"2015-05-13T09:26:11+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/hudo.com\/si\/wp-content\/uploads\/sites\/2\/2016\/04\/img-150865625.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"507\" \/>\n\t<meta property=\"og:image:height\" content=\"338\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"hudo\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@hudo_si\" \/>\n<meta name=\"twitter:site\" content=\"@hudo_si\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"hudo\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/hudo.com\/si\/kuharija\/skrivnosti-priprave-najboljsih-sarajevskih-cevapcicev\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/hudo.com\/si\/kuharija\/skrivnosti-priprave-najboljsih-sarajevskih-cevapcicev\/\"},\"author\":{\"name\":\"hudo\",\"@id\":\"https:\/\/hudo.com\/si\/#\/schema\/person\/601cf3379633985b20f7e50f2bb47707\"},\"headline\":\"Skrivnosti priprave najbolj\u0161ih sarajevskih \u010devap\u010di\u010dev\",\"datePublished\":\"2015-05-13T09:26:11+00:00\",\"dateModified\":\"2015-05-13T09:26:11+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/hudo.com\/si\/kuharija\/skrivnosti-priprave-najboljsih-sarajevskih-cevapcicev\/\"},\"wordCount\":517,\"publisher\":{\"@id\":\"https:\/\/hudo.com\/si\/#organization\"},\"keywords\":[\"\u010devap\u010di\u010di\",\"jedi na \u017earu\"],\"articleSection\":[\"Kuharija\"],\"inLanguage\":\"sl-SI\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/hudo.com\/si\/kuharija\/skrivnosti-priprave-najboljsih-sarajevskih-cevapcicev\/\",\"url\":\"https:\/\/hudo.com\/si\/kuharija\/skrivnosti-priprave-najboljsih-sarajevskih-cevapcicev\/\",\"name\":\"Skrivnosti priprave najbolj\u0161ih sarajevskih \u010devap\u010di\u010dev - 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