Dish

Banjalučki ćevapi

Banja Luka Cevapi

Banjalučki ćevapi is made by mixing ground beef or lamb with a variety of spices, including paprika, garlic, and cumin. The mixture is then formed into small sausages and grilled until cooked through. The dish is typically served with a side of onions and ajvar sauce, which is made from roasted red peppers and eggplant. Banjalučki ćevapi is a popular street food in Bosnia and Herzegovina and is often served at festivals and celebrations.

European cuisine› Mediterranean cuisine› Balkan cuisine› Bosnian cuisine

Meat Dish› Ground Meat Dish

Origins and history

Banjalučki ćevapi is a traditional Bosnian dish that has been enjoyed for centuries. It is believed to have originated in Banja Luka, a city in northern Bosnia and Herzegovina. The dish has since spread throughout the region and is now popular in many Balkan countries.

Dietary considerations

Banjalučki ćevapi is not suitable for vegetarians or vegans as it contains meat. It may also contain gluten due to the use of bread crumbs in some recipes.

Variations

Variations of Banjalučki ćevapi include using different types of meat, such as chicken or pork, or using a vegetarian filling made with mushrooms or tofu. Some recipes also call for the addition of cheese or herbs to the filling.

Presentation and garnishing

Banjalučki ćevapi can be presented on a platter with a side of sauce and garnished with fresh herbs or chopped onions.

Tips & Tricks

When making Banjalučki ćevapi, it is important to ensure that the meat is cooked thoroughly to avoid any risk of foodborne illness. It is also important to use fresh ingredients and to follow the recipe closely to ensure the best results.