File:Closeup_grilled_Serbian_sausages_(49152328346).jpg · Wikimedia Commons · See Wikimedia Commons
Ćevapi
Sign in to saveAlso known as Ćevapčići
Ćevapi (, ), known as kebapi () in North Macedonia, is a grilled dish of minced meat found traditionally in the countries of southeast Europe. 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 Romania.
Key facts
- Food.name
- Ćevapi
- Food.image
- Closeup grilled Serbian sausages (49152328346).jpg
- Food.image_size
- 220px
- Food.alternate_name
- Ćevapčići, Kebapi
- Food.country
- Bosnia and Herzegovina, Serbia
- Food.region
- Balkans
- Food.course
- Main course
- Food.served
- Hot
- Food.main_ingredient
- Meat (lamb, veal, pork or beef), salt
via Wikipedia infobox
Wikidata facts
- Image
- Cevapcici Bosnia (10675837796).jpg
- Length
- 40
Show 2 more facts
- native label
- kebap
- Commons category
- Ćevapčići
via Wikidata · CC0
~8 min read
Article
15 sectionsContents
- Name and etymology
- History
- Varieties
- Bosnia and Herzegovina
- Sarajevo-style ćevapi
- Banja Luka-style ćevapi
- Travnik-style ćevapi
- Tuzla-style ćevapi
- Serbia
- Novi Pazar-style ćevapi
- Leskovac-style ćevapi
- Heritage
- See also
- References
- External links
Ćevapi (, ), known as kebapi () in North Macedonia, is a grilled dish of minced meat found traditionally in the countries of southeast Europe. 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 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.