Ćevapi

Ćevapi(Cyrillic:ћевапи,pronounced[tɕeʋǎːpi]) orćevapčići(formal:diminutive;Cyrillic:ћевапчићи,pronounced[tɕeʋǎptʃitɕi]) is a grilled dish of minced meat found traditionally in the countries ofsoutheast Europe(theBalkans). It is considered anational dishofBosnia and HerzegovinaandSerbia,with Bosnia and Herzegovina taking steps in branding and placing them on the list of intangible heritage, with a nomination for inclusion on theUNESCO List of Intangible Cultural Heritage. Ćevapi are also common inAlbania,Bulgaria,Slovenia,Croatia,Kosovo,Montenegro,North Macedoniaand WesternRomania.
They are usually served in groups of five to ten pieces on a plate or in aflatbread(lepinjaorsomun), often with choppedonions,kajmak,ajvar(optional), andsalt.
Bosnian ćevapi are made from two types of mincedbeefmeat, hand-mixed and formed with a funnel, while Serbian ćevapčići are made of beef,lamb,pork, or a mixture.
The wordćevapis derived from theOttoman Turkishkebap. The word is sometimes used in conjunction with the commonSouth Slavicdiminutiveending-čići/-čiči.Albanian:qebapa;Bulgarian:кебапчета,romanized:kebapcheta;Bosnian:ćevapi/ћевапи;Macedonian:ќебапчиња,romanized:ḱebapčinja;Slovak:čevabčiči;Slovene:čevapčiči. The wordćevapiis plural; the singular formćevapis rarely used, as a typical serving consists of severalćevapi.
Ćevap arrived inBosnia and Herzegovinaas a variant ofTurkish kebabaround 1500. Although most first think of "doner kebab",kebabis translated from Turkish as "grilled meat". In the beginning, this simple dish was not too well known and popular amongSouth Slavicpeoples.
Today, this dish is popular in many areas, such as those fromTravnik,Banja Luka,Leskovac, etc., butSarajevo's ćevapi stands out, which occupies a cult place in the culture and tourism of the inhabitants of theBosnia and Herzegovinacapital
At the beginning of the 20th century, the pace of life became faster, which contributed to the popularization of grilled food. In the Kingdom of Yugoslavia, the first ćevapi shop opened in Sarajevo as locals enjoyed an enthusiasm for barbecued food. It was located in a vaqf store, to the left of the entrance to today's restaurant "Aeroplan" on the bazaar, near the sweet corner. It was approached from Sarači Street and belonged to the complex of Gazi Husrev Bey's mansion. It had a concept similar to today's fast food stores; there were no seats, but kebabs were sold from the counter, by the piece.
During the Ottoman administration,hajduks(rebels, outlaws) made thehajdučki 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 theLeskovački ćevap("Leskovacćevap"), a local specialty of Serbia, was based on traditionalpljeskavica(meat patty), formed as ćevap.
Leskovac has a long history of grill shops.InBelgrade, ćevapčići first came from Leskovac in the 1860s, into thekafana"Rajić" at the Great Marketplace (todayStudentski 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 asćevabdžija(pl.ćevabdžije).According to a 1927–28 study in Belgrade, people either ate in the restaurant or outside ("on thekaldrma"), oftentake-away.The shops served from early morning to 10 AM; often the dish was bought forbreakfast.
Before the 1930s, they spread to the rest ofYugoslavia, including east of Serbia and theMacedonia region.By 1932, ćevapčići were regarded a local specialty in southern Serbia,SkopjeandPeć.In 1933, the first street food vendor appeared inMaribor, Slovenia, who came from Leskovac, and served grilled meat, including ćevapčići.In 1940, ten pieces cost oneYugoslav 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 outsideformer Yugoslaviain the diaspora communities.
Today, the grill shops are known asćevabdžinica(pl.ćevabdžinice).
Leskovac organizes an annual grill festival, theLeskovac Grill Festival, as a showcase of ćevapi and other grilled meat.
There are variations in meat content and seasoning, usually salt and pepper. The dish is kept simple, and traditionally served with a type offlatbreadsimilar to Turkish Bazlama, called Somun (in Sarajevo) or a more "bready" variant Lepinja (elsewhere), with chopped onions and/orkajmakandyogurtasappetizer.
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 ofSarajevo 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.
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,garlicis 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.
Travnički ćevapi originates from the city ofTravnikin Bosnia and Herzegovina. The ćevapi are made with a combination ofbeef, veal, mutton, and lamb, with the addition of salt, pepper, and a bit of baking soda. When grilled, the meat is often brushed with a clearbroththat was prepared with beef bones and mutton.
Tuzlanski ćevapi comes fromTuzla. The small meat logs 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.
In Bosnia and Herzegovina, ćevapi are considered for branding and nomination for theUNESCO List of Intangible Cultural Heritage. Meanwhile, Banjalučki ćevap, a variety fromBanja Luka, is already included in the list of intangible cultural heritage and on theTentative List of Intangible Heritage of Bosnia and Herzegovinaby the State Commission of Bosnia and Herzegovina for UNESCO.