Ćevapi

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Ćevapi
Cevapcici in somun.jpg
Ćevapi in somun, with onion, from Sarajevo.
Course Main course
Region or state Balkans
Main ingredients Meat (lamb, pork or beef), somun, onion
Cookbook: Ćevapi  Media: Ćevapi

Ćevapi (pronounced [tɕɛv̞ǎːpi]) or ćevapčići (formal diminutive, [tɕɛv̞ǎptʃitɕi], ћевапчићи) is a grilled dish of minced meat, a type of skinless sausage, found traditionally in the countries of southeastern Europe (the Balkans). They are considered a national dish in Bosnia and Herzegovina[1] and Serbia[2][3][4] and are also common in Croatia, Montenegro, Slovenia, as well as in Republic of Macedonia, Bulgaria, Romania, Czech Republic, Slovakia, Austria and the Italian province bordering Slovenia.

Ćevapi has its origins in the Balkans during the Ottoman period, and represents a regional speciality similar to the kofte kebab.

They are usually served of 5–10 pieces on a plate or in a flatbread (lepinje or somun), often with chopped onions, sour cream, kajmak, ajvar, cottage cheese, minced red pepper and salt. Bosnian ćevapi are made from two types of minced beef meat, hand mixed and formed with a funnel, while formed ćevapi are grilled. Serb ćevapčići are made of either beef, lamb or pork or mixed. Macedonian, Croatian, Bulgarian and Romanian varieties are often made of both pork and beef.

Name and etymology[edit]

The word ćevap comes from the Persian word kebab, sometimes with the South Slavic diminutive ending -čići (Bosnian, Croatian: ćevapčići/ćevapi; Slovene: čevapčiči/čevapi; Serbian: ћевапчићи/ћевапи, ćevapčići/ćevapi; Macedonian: Ќебапи, kjebapi; Bulgarian: Кебапчета, kebapcheta, Czech: čevabčiči). The word ćevapi is plural; the singular form ćevap is rarely used, as a typical serving consists of several ćevapi. They are also known as Balkan meatballs.

History[edit]

During the Ottoman occupation, hajduks (rebels, outlaws) made the hajdučki ćevap ("hajduk kebab"), which was easy to make.[5] In Serbia, there is a local variety of leskovački ćevap whose recipe is based on traditional Serbian pljeskavica but formed as a somewhat larger sausage (ćevap). It is named after the city of Leskovac, which now organizes the yearly Leskovac Grill Festival as a showcase of ćevapi and other grilled meat. In Belgrade, ćevapčići first came from Leskovac in the 1860s, into the kafana "Rajić" at the Great Marketplace (today Studentski Trg), from where they have quickly spread across the city.[6] Before the 1930s, they spread to the rest of the former Kingdom of Yugoslavia, including east of Serbia and the Macedonia region.[6] In 1933, the first street food vendor appeared in Maribor, Slovenia, who came from Leskovac, and served grilled meat, including ćevapčići.[7]

Preparation[edit]

A type of mixed-meat Ćevapčići.

They are usually served of 5-10 pieces on a plate or in a flatbread (lepinje or somun), often with chopped onions, sour cream, kajmak, ajvar, cottage cheese, minced red pepper and salt. Bosnian-type ćevapi (halal) are made from two types of minced beef meat, hand mixed and formed with a funnel, while formed ćevapi are grilled. Serbian-type ćevapi (ćevapčići) are made of either beef, lamb or pork, or mixed.

In Austria, Czech Republic and Slovakia, čevapčiči is generally served with mustard mixed with finely chopped raw onions and potatoes or French fries, in a common fast food manner.

Varieties[edit]

In Bosnia and Herzegovina[edit]

Varieties include the Travnički ćevapi from the traditionally cattle herder area of Travnik, Sarajevski ćevap from Sarajevo area, that look similar but taste slightly different due to variations in seasoning and meat content (some varieties containing lamb or other non-pork meats), as well as Banjalučki ćevapi which differs not only in taste but also by being grilled and served in connected tuples (usually of four). Tuzlanski ćevapi served in Tuzla area, come in butter rich soup dipped somun - and have distinctive taste as well as texture of bread. In all cases the dish is kept simple, and traditionally served in somun with onions and/or kajmak and yogurt or kefir as appetizer, whereas outside Bosnia, it's common for ćevapi to be served with variety of vegetables and seasonings.

In Serbia[edit]

Ćevapčići are shown on the right in this example of Serbian cuisine. To the left are uštipci.

See also[edit]

References[edit]

  1. ^ "Bosnia and Herzegovina". Encyclopædia Britannica. 2009. Retrieved July 27, 2009. 
  2. ^ The new Encyclopaedia Britannica: A-ak - Bayes, Volume 1. 
  3. ^ Countries and Their Cultures: Saint Kitts and Nevis to Zimbabwe. p. 68. 
  4. ^ "Serbian cuisine". TravelSerbia.Info - Your travel guide for Serbia. Retrieved August 9, 2010. 
  5. ^ Yugoslavia. D. McKay. 1962. ... Turkish occupation the outlaws produced hajduCki cevap (the haiduk was the maquis of the period) which was easy to make and tasty. It consists of pieces of meat, potatoes and smoked lard stuck on a skewer and roasted over a roaring fire. 
  6. ^ a b Darko Spasić, Branislav Nušić. "Прилог историјату ћевапчића" (in Serbian). Srpsko nasleđe. 
  7. ^ Eating Out in Europe: Picnics, Gourmet Dining and Snacks Since the Late Eighteenth Century. 2003. p. 133. 

External links[edit]