Molecular Gastronomy Ćevapi

Ingredients

While the original Ćevapi consists of grilled minced meat sausages served with traditional accompaniments, our molecular gastronomy version takes a deconstructed approach. We transform the flavors and textures of Ćevapi into unique and visually captivating elements, pushing the boundaries of traditional cuisine. We alse have the original recipe for Ćevapi, so you can check it out.

• 200g (7oz) beef, finely minced 200g (7oz) beef, finely minced
• 100g (3.5oz) lamb, finely minced 100g (3.5oz) lamb, finely minced
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1 teaspoon onion powder 1 teaspoon onion powder
• 1 tablespoon olive oil 1 tablespoon olive oil
• 2g (0.07oz) sodium alginate 2g (0.07oz) sodium alginate
• 500ml (2 cups) water, for the sodium alginate bath 500ml (2 cups) water, for the sodium alginate bath
• 2g (0.07oz) calcium lactate 2g (0.07oz) calcium lactate
• 500ml (2 cups) water, for the calcium lactate bath 500ml (2 cups) water, for the calcium lactate bath

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 25g (total), 10g (saturated)
• Carbohydrates: 1g (total), 0g (sugars)
• Protein: 30g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the minced beef, minced lamb, salt, black pepper, paprika, garlic powder, onion powder, and olive oil. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the meat mixture into small cylindrical shapes, resembling traditional Ćevapi.
3. 3.
   In a large pot, bring the water to a boil. Add the sodium alginate and stir until fully dissolved.
4. 4.
   Gently place the meat cylinders into the sodium alginate bath and let them sit for 5 minutes.
5. 5.
   In another pot, bring the water to a boil. Add the calcium lactate and stir until fully dissolved.
6. 6.
   Carefully transfer the meat cylinders from the sodium alginate bath to the calcium lactate bath. Let them sit for an additional 5 minutes.
7. 7.
   Remove the meat cylinders from the calcium lactate bath and pat them dry with a paper towel.

Treat your ingredients with care...

• Beef and lamb — Use high-quality, lean cuts of meat for the best texture and flavor.
• Sodium alginate — Ensure it is fully dissolved in the water to create a smooth bath for the meat cylinders.
• Calcium lactate — Stir well to dissolve completely and create the proper setting bath for the meat cylinders.

Tips & Tricks

• Experiment with different flavors by adding herbs or spices to the meat mixture.
• Serve the molecular Ćevapi with traditional condiments like ajvar or sour cream for a fusion of old and new.
• For a more dramatic presentation, serve the meat cylinders on a bed of edible soil made from crushed black olives and bread crumbs.

Serving advice

Arrange the molecular Ćevapi on a plate, allowing their unique shapes and textures to take center stage. Garnish with microgreens or edible flowers for an added touch of elegance.

Presentation advice

Create an artistic presentation by arranging the meat cylinders in a visually appealing pattern. Play with different heights and angles to create a dynamic and visually striking dish.