Ćevap from Sarajevo

The root of the word „ćevap” is Persian origin, meaning fried meat, though there are traces that lead to even old Greece. However, Ćevapi are part of Sarajevo's tradition and its culture, so that for a long time they are only linked to Sarajevo as well as to Bosnia and Herzegovina.

Ćevapi are Bosnian national specialties from the grill and the most famous Bosnian brand abroad. These are small rolls of minced meat, mostly veal, with the addition of white and red onion, and various spices. The average length of the ćevap is about 5 cm. Ćevapi is roasted on a grill, and traditionally used in leavened or somunas-soaked roasted sauce, with the addition of finely chopped red onion. Ćevapi can also be served with rice, fried chopped fries, fried fries, salads, aivar, but this is mostly a practice abroad.

Ćevapi are traditionally served in special places called “ćevabdžinica”, where they are only served. Those are specific Bosnian localities of special color, where, besides the cevapa in the menu, many other, similar barbecued dishes can often be found. Milk products such as yogurt, sour milk, kefir or kajmak in leprosy can be served with dairy plants. Ćevapi are used in Bosnia and Herzegovina in different portions of five, ten, fifteen and more pieces, and there are also regional differences in the composition and shape of the cave (especially in four or five beams). The most famous are Banja Luka, Travnik and Sarajevo.