Ćevapi
Ćevapi (Cyrillic: ћевапи, pronounced [tɕeʋǎːpi]), ćevapčići (formal: diminutive; Cyrillic: ћевапчићи, pronounced [tɕeʋǎptʃitɕi]) 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 entity and a state list of intangible heritage, with a nomination for inclusion on the UNESCO List of Intangible Cultural Heritage under way. The ćevap is also common in Albania, Bulgaria, Croatia, Kosovo, Montenegro, North Macedonia, and Slovenia.
| Course | Main course |
|---|---|
| Place of origin | Bosnia and Herzegovina, Serbia |
| Region or state | Balkans |
| Serving temperature | Hot |
| Main ingredients | Meat (lamb, veal, pork or beef), salt |
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 or pork, or a mixture.