Balkan Grill Platter - Ingredient Book based on current regulations (EU Reg. 1169/2011) - GAMI Hotel Service S.r.l. Pozzuolo del Friuli Via Udine 37 - Operator OSA ORSINI GUIDO - Mama Rosa - Cooking Restaurants

Ingredients:

Ćevapčići: Minced beef and lamb (or pork) meat, salt, bicarbonate of soda, spices (pepper, garlic, paprika).
Pljeskavica: Mix of grilled meats (beef/pork), chopped onions, spices.
Chicken:
Sides and Sauces:
- Ajvar: Red peppers, aubergines, oil, salt, chilli pepper.
- Kajmak: Creamy dairy product.
- Raw onion and bread.
- Grilled Vegetables

Allergens:

Cereals containing gluten: Present in bread or as thickeners in some meat preparations.
Milk and derivatives: Present in Kajmak or in sauces based on yogurt.
Sulphur dioxide/Sulphites: Possible residues in spices or wine used for marinating.
Celery/Mustard: present in meat spice mixes.
Storage :

Fresh minced meat products, typical of Balkan cuisine, follow these standards:

Storage temperature: Fresh meat and preparations must be stored between 0°C and +4°C.
Shelf-life (Duration):
- Fresh minced meat: Maximum 24-48 hours if prepared on site without additional preservatives.
- Cooked products: Once grilled, they can be stored in the refrigerator for a maximum of 3-4 days.
- Freezing: Preparations such as hamburgers (Pljeskavica) can be stored in the freezer at -18°C for approximately 2-3 months.
Marinating: If the meat is marinated (e.g. Ražnjići), it should not exceed 24 hours in the refrigerator to avoid consistency degradation and bacterial risks.