Ćevapi

Ćevapi, also known as ćevapčići, is a beloved grilled dish made from minced meat, highly cherished across Southeast Europe. It is a national favorite in Bosnia and Herzegovina, Croatia, and Serbia, and enjoys popularity in Montenegro, North Macedonia, Kosovo, Slovenia, and Albania. This dish has its roots in the Balkans during the Ottoman era and bears a resemblance to the Turkish köfte kebab.

The name "ćevap" derives from the Turkish word "kebab" and when paired with the South Slavic diminutive suffix "-čići" it becomes "ćevapčići." Typically, these delicious morsels are served in portions of five to ten, either on a plate or tucked into flatbread. They're often accompanied by a variety of toppings such as chopped onions, sour cream, kajmak (a creamy dairy product), ajvar (a pepper-based condiment), feta cheese, minced red pepper, and a pinch of salt. In Bosnia, the meat mixture for ćevapi usually comprises two types of minced beef, whereas in Serbia, it can be a blend of beef, lamb, pork, or a combination of these meats.

Historically, ćevapi gained fame thanks to the hajduks, rebels who resisted Ottoman rule. The Leskovac ćevap from Serbia, inspired by traditional pljeskavica (a ground meat patty), spread throughout Yugoslavia in the early 20th century, becoming a street food staple. Today, you can find ćevapi in specialized grill shops known as ćevabdžinice.

Preparing ćevapi involves grilling the meat and serving it with various accompaniments. Different regions boast their own unique versions, such as Sarajevski ćevap, Travnički ćevap, Banjalučki ćevap, Tuzlanski ćevap, Novopazarski ćevap, and Leskovački ćevap, each with distinct meat blends and regional touches. The dish is typically kept simple, served with flatbread, onions, kajmak, and yogurt.

In places like Austria, the Czech Republic, and Slovakia, ćevapi is often enjoyed with mustard, raw onions, and potatoes or French fries. Whether in the Balkans or among diaspora communities worldwide, ćevapi continues to be a popular and cherished dish.