Ćevapčići

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Ćevapčići (formal diminutive) or Ćevapi (pronounced [ʨɛ'va:pi]) in some regions, is a Balkan dish of grilled minced meat, of oriental origin, found in the countries of the Former Yugoslavia. They may be served on a plate or in a flatbread (lepinja or somun), often with chopped onions, sour cream, kajmak, ajvar, cottage cheese, and so on.

Serbian ćevapčići from Leskovac are made of beef (usually of three mixed types of cuts) and served on a plate with a lepinja. The traditional, and preferred, way of grilling ćevapčići is to use glowing coals beneath a grill. Both expressions ćevapčići and ćevapi are common in Serbia. In Belgrade, from where ćevapčići spread all over the world, this is the only traditional expression. In other parts of Serbia ćevapčići are often made of both pork and beef. Although ćevapčići is a formal diminutive, ćevapčići from Leskovac are longer (10-12 cm) than Bosnian ćevapi (5-8 cm). The Leskovac-recipe was the one that became popular in Belgrade during the 19th century and then spread all over Yugoslavia, Europe and United States.^[1]

Bosnian ćevapi from the Baščaršija district of Sarajevo and Banja Luka are probably the most famous ćevapi. Travnik and Tuzla are known for their ćevapi made of beef stewed with spices. This dish is very popular in some parts of former Yugoslavia as well. The stew is poured on lepinja or somun flatbread and few chunks of meat left there. Banja Luka is known for ćevapi which are multiple rolls (usually four) joined together. Bosnian ćevapi are made from two types of minced beef meat, hand mixed and formed with a funnel. Formed ćevapi are grilled.

Macedonian kebapi (ќебапи) are made of both pork and beef. A serving usually consists of 5-10 pieces, served with white bread, minced red pepper, salt and onions.

In Romania, the Ćevapčići are called Mititei.

Mujo's Ćevapi in Banja Luka

Mujo's Ćevapi

[edit] Etymology

The word comes from the Arabic kebab, sometimes with the South Slavic diminutive ending -čići (Serbian: Ћевапчићи/Ћевапи, ćevapčići/ćevapi; Macedonian: Ќебапи, ćebapi; Slovenian: čevapčiči), Croatian and Bosnian: ćevapčići/ćevapi). For more on the word's history, see the etymology section of kebab.

[edit] References

[edit] External links

• An essay on ćevapi in BH Dani (in Bosnian)
• Branislav Nušić (1864-1938) on ćevapčići-culture in Belgrade and former Yugoslavia[1]
• Recipe for ćevapi