Ćevapčići
From Wikipedia, the free encyclopedia
Ćevapi (Serbo-Croatian pronunciation: [tɕɛˈvaːpi]) or Ćevapčići (formal diminutive) is a Balkan dish of grilled minced meat, found in the countries of southeastern Europe. 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.
Ćevapčići can be found on nearly every corner of the Bosnian Capital Sarajevo. 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. 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 many parts of former Yugoslavia as well. The stew is poured on to the lepinja or somun flatbread and a few chunks of meat left on the bread while the rest is served on the side. 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. Cities from Livno to Tuzla often claim title to the best cevapi.
Macedonian kebapi (ќебапи), Croatian ćevapi and Bulgarian kebabcheta (кебабчета) 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.
[edit] Etymology
The word comes from the Arabic kebab adopted through Turkish, sometimes with the South Slavic diminutive ending -čići (Serbian: Ћевапчићи/Ћевапи, ćevapčići/ćevapi; Macedonian: Ќебапи, ćebapi; Bulgarian: Кебабчета, kebabcheta 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
