# Ćevapi

Ćevapi (Cyrillic: ћевапи, pronounced) or ćevapčići (formal: diminutive; Cyrillic: ћевапчићи, pronounced) is a grilled dish of minced meat found traditionally in the countries of southeast Europe (the Balkans). It is considered a national dish of Bosnia and Herzegovina and Serbia, with Bosnia and Herzegovina taking steps in branding and placing them on the list of intangible heritage, with a nomination for inclusion on the UNESCO List of Intangible Cultural Heritage. Ćevapi are also common in Albania, Bulgaria, Slovenia, Croatia, Kosovo, Montenegro, North Macedonia and Western Romania.
They are usually served in groups of five to ten pieces on a plate or in a flatbread (lepinja or somun), often with chopped onions, kajmak, ajvar (optional), and salt.
Bosnian ćevapi are made from two types of minced beef meat, hand-mixed and formed with a funnel, while Serbian ćevapčići are made of beef, lamb, pork, or a mixture.

## Name and etymology

The word ćevap is derived from the Ottoman Turkish kebap. The word is sometimes used in conjunction with the common South Slavic diminutive ending -čići/-čiči. Albanian: qebapa; Bulgarian: кебапчета, romanized: kebapcheta; Serbo-Croatian: ćevapi / ћевапи; Macedonian: ќебапчиња, romanized: ḱebapčinja; Slovak: čevabčiči; Slovene: čevapčiči. The word ćevapi is plural; the singular form ćevap is rarely used, as a typical serving consists of several ćevapi.

## History

During the Ottoman administration, hajduks (rebels, outlaws) made the hajdučki ćevap ("hajduk ćevap"), which was easy to make, out of pieces of meat and smoked lard, on a skewer roasted over fire. The recipe of the Leskovački ćevap ("Leskovac ćevap"), a local specialty of Serbia, was based on traditional pljeskavica (meat patty), formed as ćevap.
Leskovac has a long history of grill shops. In Belgrade, ćevapčići first came from Leskovac in the 1860s, into the kafana "Rajić" at the Great Marketplace (today Studentski Trg), from where they quickly spread across the city, and subsequently, country. The industry quickly multiplied, as ćevapčići was the drinking public's favourite.
The ćevapčići were served at shops, known as ćevabdžija (pl. ćevabdžije). According to a 1927–28 study in Belgrade, people either ate in the restaurant or outside ("on the kaldrma"), often take-away. The shops served from early morning to 10 AM; often the dish was bought for breakfast.
Before the 1930s, they spread to the rest of Yugoslavia, including east of Serbia and the Macedonia region. By 1932, ćevapčići were regarded a local specialty in southern Serbia, Skopje and Peja. In 1933, the first street food vendor appeared in Maribor, Slovenia, who came from Leskovac, and served grilled meat, including ćevapčići. In 1940, ten pieces cost one Yugoslav dinar. In the second half of the 20th century, ćevapčići and other Oriental dishes became prominent in Croatian cuisine. The Leskovac-styled grilled meat, including ćevapčići, have today become part of everyday-diet in Slovenia. Today, ćevapčići are found outside former Yugoslavia in the diaspora communities.
Today, the grill shops are known as ćevabdžinica (pl. ćevabdžinice).
Leskovac organizes an annual grill festival, the Leskovac Grill Festival, as a showcase of ćevapi and other grilled meat.

## Varieties

There are variations in meat content and seasoning, usually salt and pepper. The dish is kept simple, and traditionally served with a type of flatbread similar to Turkish Bazlama, called Somun (in Sarajevo) or a more "bready" variant Lepinja (elsewhere), with chopped onions and/or kajmak and yogurt as appetizer.

### Sarajevo-style ćevapi

Sarajevo-style ćevapi (Sarajevski ćevapi) have standardised production and are made exclusively from beef, from cattle that is between 6 and 19 months old. The raw individual product of "Sarajevo ćevap" should be the traditional length of "four fingers together" (between 6 and 10 cm), with a diameter of 1 to 2 cm, and an average portion (10 pieces) weighing 200 to 250 grams. They have to be produced in administrative area of Sarajevo Canton, while raw material can be obtained from other localities.
In 2024, production of Sarajevo-style ćevap was standardised and it received Protected designation of geographical origin by Food Safety Agency of Bosnia and Herzegovina.

### Novi Pazar-style ćevapi

Novi Pazar-style ćevapi (Pazarski ćevapi) differ from Sarajevo-style ćevapi because they are generally made from beef – 70 percent, and should have 30 percent lamb, though it is optional if someone does not want it. They are best served only with onions, although they also contain a bit of onion inside of them. It is often served with hot red pepper. Pazarski ćevapi are slightly larger than other styles of ćevapi.

### Banja Luka-style ćevapi

Banja Luka-style ćevapi (Banjalučki ćevapi) differ from all others because they are prepared as a meat tile typically consisting of four ćevapi connected in a row. They are usually made just with ground beef, salt, and pepper. According to the traditional recipe, garlic is added to "Banjalučki ćevap", the mixture must be aged for at least 36 hours at a very low temperature.
In 2024, Association for the Preservation of the Guaranteed Tradition of the "Banjalučki ćevap" specialty, applied for protected designation of geographical origin.

### Travnik-style ćevapi

Travnik-style ćevapi (Travnički ćevapi) are made with a combination of beef, veal, and lamb, with the addition of salt, pepper, and a bit of baking soda. When grilled, the meat is often brushed with a clear broth that was prepared with beef bones and mutton. The bread, locally called pitica, is dipped in the broth, then grilled for a short time. Once grilled, the ćevapi are placed into the pitica, and they are then topped with chopped onions. It is recommended to serve this ćevapi variety with yogurt on the side.

### Tuzla-style ćevapi

Tuzla-style ćevapi (Tuzlanski ćevapi) are usually made with a combination of ground mutton, beef, and lamb (usually in a ratio of 2:1:1), although some places prepare them only with beef. The meat is mixed by hand and seasoned with salt and pepper, and it is recommended to leave the meat combination in the refrigerator for a few hours or a whole day before the preparation. These ćevapi are cooked on an oiled grill, and once done, they are typically seasoned with pepper once more. Tuzlanski ćevapi are served in a round flatbread called lepina, which has previously been dipped in a broth made from beef bones called poljev or poliv. Spring onions or raw chopped onions are traditional accompaniments to this meat dish.

### Leskovac-style ćevapi

Leskovac-style ćevapi (Leskovački ćevapi) are made from minced meat, usually a mix of pork and beef, seasoned with salt, pepper, and sometimes garlic. The meat is hand-shaped into small cylindrical ćevaps, which are grilled over charcoal, giving them a distinctive smoky flavor and juiciness. They are slightly longer and thinner than other variations and are usually served in portions of five to ten pieces. They are traditionally served with fresh somun or lepinja, accompanied by chopped onions, hot peppers, ajvar, and sour cream.

## Heritage

In Bosnia and Herzegovina, ćevapi are considered for branding and nomination for the UNESCO List of Intangible Cultural Heritage. Meanwhile, Banjalučki ćevap, a variety from Banja Luka, is already included in the list of intangible cultural heritage and on the Tentative List of Intangible Heritage of Bosnia and Herzegovina by the State Commission of Bosnia and Herzegovina for UNESCO.