Dish

Sarajevski ćevapi

Sarajevo Cevapi

Sarajevski 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, sour cream, and ajvar sauce, which is made from roasted red peppers and eggplant. Sarajevski 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

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

Dietary considerations

Sarajevski 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 Sarajevski 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

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

Tips & Tricks

When making Sarajevski 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.

Side-dishes

Sarajevski ćevapi is typically served with a side of onions, sour cream, and ajvar sauce. It can also be served with a side of salad or grilled vegetables.