Talk:Kjebapchinja/@comment-99.231.66.148-20100616045309

For those who may not know how to shape them into kjebapchinja (kebapchina/chevapi), they are small little finger sausages. About the size of your finger next to the baby finger. So, as they do shrink when cooked, make them slightly larger as you roll them out. Typically, the ends of the kjebapchinja are squared off (not round). This can take a LONG time if you are not used to it. Here is a cheat. Cut the bottom off oa large coke bottle, and fill with the meat mixture. SQUEEZE OUT the mixture from the mouth of the bottle, and every 4 inches or so, cut it with a water-dipped sharp knife. It also helps iof the mixture is COLD! GRILL, never fry them! And, lastly, I find they do not usually need oil brushed on them. They are fatty enough. LOL In Macedonia, they are served in 10's. 10, 20, 30, etc. On the side, is usually fresh cut, french fries, finely chopped/diced onion, and salt and capscium pepper (red pepper flakes with the ground paprika) to dip. Also with bread, roasted hot banana peppers in a bit of oil, tons of garlic, and salt, (to dip the bread), sometimes a simple cucumber salad drizzled with apple cider vinegar and salt, and of course a nice cold beer! Nazdravija! (Cheers)