What is Ćevapčići?
Q: What is Ćevapčići?
A: Ćevapčići (plural form of Ćevapčić) or Ćevapi (pronounced [ʨɛ'va:pi]) is a skinless meat sausage that originated in the Balkans.
Q: How are Ćevapčići served?
A: Ćevapčići are usually served on a plate or in a flatbread (lepinja or somun). Chopped onions, sour cream, kaymak, ajvar, cottage cheese, and similar sauces are often added.
Q: Where can you find Ćevapčići?
A: You can find ćevapčićis in Bosnia and Herzegovina as well as other countries that were formerly part of Yugoslavia such as the Czech Republic, Bulgaria and the Italian provinces of Trieste and Gorizia.
Q: What is the traditional way to grill ćevapčićis?
A: The traditional way to grill them is to use glowing coals beneath a grill.
Q: Are there regional variations of this dish?
A: Yes, there are regional variations of this dish. For example Macedonian Kebapi/ќебапчиња from Skopje are made with equal parts beef and pork while Leskovac-style ć evapšć ić i tend to be longer than Bosnian ć evapšć ić i. In Romania it's called Mititeis while in Czech Republic/Slovakia it's called č evapšc͂ ic͂ i . Bulgarian ḱebapi (ќебапи) are made with both pork and beef.
Q: Is Mujo's Ć evaps͂ic͂ i famous?
A:Yes, Mujo's Ć evaps͂ic͂ i from Banja Luka is very famous for its unique recipe which consists of multiple rolls joined together instead of single pieces like most other recipes do.
