Hadzija's Chevap


  • 75 dkg of boneless veal
  • 25 dkg red onions
  • 10 dkg of butter
  • 50 dkg of fresh tomatoes
  • 25 dkg of mushrooms
  • salt
  • pepper
  • parsley
  • grease proof paper (for packing of chevap's)


  1. Boneless meat cut into small square pieces, put salt on it, and quickly fry it on butter.
  2. Blanche tomatoes. Once they are blanched, peal the skin of, clean them from any left over seeds, and cut them into small square pieces.
  3. Clean the red onions, and chop them into small pieces.
  4. Wash mushrooms, and slice them.
  5. Fry red onions on the butter, until they become golden brown.
  6. Add mushrooms, and continue to simmer it.
  7. Than, add tomatoes, and gently fry all together.
  8. In the end add meat, and salt and pepper.
  9. Stir it gently; let it cook on the gentle heat, until it gets a desired flavour.
  10. Place greasy paper into the tray, and put prepared chevaps inside.
  11. Cover it; place it into preheated oven, and let it bake, until it becomes crunchy.
  12. Once you covered chevaps in grease proof paper, spread yolk over the ends of the paper, and stick them together. #Serve it warm in grease proof paper.
This article uses material from the "Hadzija's Chevap" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License