Ćevapi
dish from Southeast Europe
Ćevapi (Serbian Cyrillic: ћевапи, pronounced [tɕeʋǎːpi]) is a grilled dish of minced meat popular in Southeast Europe and countries of former Yugoslavia, where it originated. It is considered a national dish of Bosnia and Herzegovina and Serbia. 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. Today, the grill shops are known as ćevabdžinica (pl. ćevabdžinice).
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, pork, or a mixture.
Name and etymology
The word ćevap is derived from the Ottoman Turkish kebap. The word is sometimes used in conjunction with the common South Slavic diminutive ending -čići/-čiči. Albanian: qebapë; Bulgarian: кебапчета, romanized: kebapcheta; Romanian: cevapcici or mici sârbești; Serbo-Croatian: ćevapi / ћевапи; Macedonian: ќебапи/ќебапчиња, romanized: ḱebapi/ḱebapčinja; Slovak: čevabčiči; Slovene: čevapčiči. The word ćevapi is plural; the singular form ćevap is rarely used, as a typical serving consists of several ćevapi.
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This entry incorporates text from “Ćevapi” on English Wikipedia. Contributors are listed in the page history. Text is available under the Creative Commons Attribution-ShareAlike 4.0 License. Selected authority identifiers and statements are retrieved from Wikidata under CC0; their references and qualifiers remain part of the verification path.