"Schwindelst du mich an?"🤨🧅 Wie original ist Mamas Cevapcici-Rezept? | 1/2 | Mein Lokal, Dein Lokal

A real Balkan beer garden in the Münchner Kleingartenverein. I would have to stay with you for a week. Yes, but then you will still have a belly. I already have a belly, that doesn't matter. My husband has two. Unfortunately, Walter is not a laughing stock. It's indigestible, you can't eat more. It's just not Kaiserschmarrn. It was exceptionally bad. Does Silvia have a chance with her little Villa Flora? Servus to day 3 of the beer garden battle. Michi is still the flyer with 32 counters, but Silvia wants to get him out of the sky today. The hip Munich West is once again. Not an issue for our rolling pro, Maik Süßer. So, dear ones, half-time with us. Half-time with us, little Villa Flora. This is our dear Silvia. The whole thing in the small garden system. I didn't know that. You have to reorganize that now. Then I'll take a look at the street. Let's take a look down there. Are you going there on purpose? Or are only the people from the small garden system coming in? That's an interesting question. Let's take a look, shall we? Let's take a look, then we'll see. Servus. Can you eat well here? I heard. Silvia takes part in the beer garden special. Servus. We know each other from TV. I know. I always sit on the sofa. Yes, exactly. I have to go to the beer garden with Silvia now. Why in the idyllic small garden not one or the other measure? the boss here thought. But since when do you follow this cool plan, Silvia? I slipped into gastronomy. That wasn't really my plan. But since last year I've been doing it and with passion. And the guests appreciate that. The little Villa Flora is mainly a family business. This is where my mom works, my son-in-law in Spee, my boyfriend and my daughters are also there from time to time. Now our beer garden inspector is moving in. Hello, Silvia. Servus, Mike. I'm glad you're here. I'm glad, too. You're a little laughingstock, too, aren't you? You're right. Really, very nice. Now you have to explain to me what's going on here. Because I didn't know that this is in a... Small garden. ...small garden. Very hidden and very idyllic. Do people come here like this? Or are they people from the Schrebergärten? No, it's more of a little secret hiding place. Okay. Then we're doing the right thing for the little laughingstock, aren't we? So, everyone's here. How long has this restaurant been around? Or how long have you been running it? I've been running it since last year. Since last year. But is it already older and better known? The restaurant itself has existed for over 100 years. Okay. And this is the oldest walnut tree in all of Europe. Not every beer garden has such a honorable shadow donor. How do you decide to take over a restaurant here? You have to find out. How do you even get there? That's a question you ask yourself, isn't it? Well, it's very simple. I was actually... Actually, I'm a trained confectioner. And then I was a postwoman for 28 years. Okay, that's funny. Then at some point I decided to do gastronomy. Just handed out letters. And now bring plates away. The little house, right? This house has been around for over 100 years. Really? Yes, and it runs under the canteen. The campsites in Denmark used to be like that too. Really? But it still had something cozy. In which direction does the food in the canteen go with the beer garden? So our food is definitely Balkan. Because we come from the Balkans. We offer Bavarian cuisine and Balkan cuisine. Because my mother comes from the Balkans. When Mama cooks, it can be really good. Mama Stavica is already working hard. So, into the good room. Mama. May I introduce you to my mother? I do it like this, because of the glove. And my mom always makes the best food. No matter which country. Yes, and what is there today? I can already see the good stuff. Today you get your typical Balkan recipe from my mom. And a grill plate. Balkan grill plate. Sauerkraut rice. Homemade Peskavice. Homemade Cevapcici. That's a meat announcement. I'll say goodbye now and go out. Have fun. We'll get it. We need it anyway. Mama is the best. The 71-year-old Serbian knows how to do it. What is the real secret of the real, original Cevapcici? Cevapcici. We make it with minced meat. How much percent is lamb and how much is beef? Beef is, let's say, four kilos. And one and a half kilos of lamb. Let's go on. What's next? Let's go on. There's a little... What is that? Garlic. That's not how garlic looks in the Balkans. The professional is a little allergic to powder. Yes. No. That's a bun. It's white. You break it. You press it. You rub it. But not for Cevapcici. In the original? It has to be dry. You're confusing me. No. I'm often in Croatia, and I've never seen fresh garlic taken, but dried. Of course you take fresh garlic. That's a granulat. It's usually not quite natural. But that's... It's okay. That's original. You say it's original. It's original. Then we put it in. We put it in. Yes. That's original, Mama. That's how I would call it. A lot of people say, that's original, that's how it should be, that's how it should be. Let's see what else comes up. Natron. What does that do? What happens there? That it's not so dry. That gives the whole thing a bit of juiciness. Juiciness, yes. Okay. Then salt. Salt. And pepper. Yes. And that's all? That's all. I heard the secret of a good Cevapcici is the grated onion. Yes. No. What? No? After the workers, that we don't take so much time, he has to stay 24 hours a day. I noticed that too. Okay. The Cevapcici, so in the original, without onions, I've never heard of it before. That it lasts 24 hours, so that the taste comes in, yes. And white pepper only after 24 hours. Someone charming once told me that, just like Mama. Another Mama. But the meat wolf takes care of the typical shape. What else is there in the whole meal? Glasgowitza. With sheep's cheese? With sheep's cheese. Ah, yes. Lamb cutlet. Yes. Mutton schnitzel. That's the way it is in the Balkans. Meat is my vegetable. So, and now it's time for the big grill, right? Yes. Where do you start? Where do I start? I'll start with glasgowitza. Glasgowitza. Lamb cutlet. Lamb, okay. Mutton schnitzel. And? Cevapcici. While the Balkan meat specialties are slowly taking on color, the professional enjoys the first light of the day. A real barbecue beer. Glasgowitza. Yes. Let's see what Maike did. Cheers. How are the products? Are they from the butcher or where do they come from? From the butcher. You have a butcher. A Turkish butchery. I almost thought they'd go to the wholesale market, see that they buy a little cheaper. Calculating and asking for money. So then really a butcher, a Turkish butcher. I think it's great. I didn't expect that. Without the pepper-rich Juvets rice, nothing works in the Balkans. Juvets rice is also a classic. It's actually a fabricated, tomato-based vegetable. Wasn't that even an independent dish, where there was even beef in the original? That's Juvets. The same product, plus meat. Okay, I understand. And on top of that, tomatoes. I should stay with you for a week. Yes, come over. No problem. But then you'll still have a belly. I already have a belly, that doesn't matter. My husband had two. Oh, she's great. She's just great. I'm looking for a place in your beer garden and grab with your daughter. Are you coming? Finish the whole thing in peace, and then you come with the food. My husband had two. Mama Stavica grills her barbecue well up to the desired level of heating and even before Maik can empty his beer, his plate comes flying by. Clean. Ah, you're already here. Come on. Bon appetit. Thank you, Mama. No one gets out of here hungry. Actually a crazy portion. That's not contemporary anymore, I have to be honest. But in the Balkans it's completely normal. I'll start with the lamb, because I've seen it a lot that you unfortunately roast the lamb like that. Is it still like that? This pink is not necessarily in the Balkans. No. From pink to gray. That's how you eat it, isn't it? No. I won't convince Mama anymore. I'll stop with all the explanations. Are you done? No. But what about the onion-free Cevapcici, Mr. Süßer? Does it taste good? Cevapcici can be as simple as that. They taste very good. I personally know that with onions, with grated onions. You can do it. It's not original. Not mine. I like the quality of all the meat. If I tell you now I'd sort it out somehow. Then do a little extra. Then it's not original anymore. How do you see that? That has nothing to do with the beer garden. We are a really ancient beer garden. How does the resume of the professional sound? The Balkan plate. That was a childhood memory. But then I was 15, 16, maybe 18. So where's the mistake? And I claim there is a kind of development in the Balkans. I hope the gastronomist doesn't get it wrong. That's basically for the price. Something around 15 euros, 15.50. Metzger goods from the Turks, all right. Sylvia has to mature a bit as a gastronomist. A little nervous, I would say. But Mama Slavica, our gold piece, I would say. And that is actually not to be taken up with gold.