View source for Ćevapi

{{Short description|Dish from Southeast Europe}}
{{Infobox food
| name             = Ćevapi
| image            = Closeup grilled Serbian sausages (49152328346).jpg
| image_size       = 220px
| caption          =
| alternate_name   =
| country          = [[Bosnia and Herzegovina]],<ref>{{Cite web|url= https://www.tasteatlas.com/cevapi|title=Ground meat dish: Ćevapi|website=tasteatlas.com}}</ref> [[Serbia]]
| region           = [[Balkans]]
| creator          =
| course           = [[Main course]]
| served           = Hot
| main_ingredient  = [[Meat]] ([[Lamb and mutton|lamb]], [[veal]], [[pork]] or [[beef]]), [[Edible salt|salt]]
| variations       =
| calories         =
| other            =
}}
'''Ćevapi''' ({{Cyrl|ћевапи}}, {{IPA|sh|tɕeʋǎːpi|pron}}) or '''ćevapčići''' (formal: [[diminutive]]; {{Cyrl|ћевапчићи}}, {{IPA|sh|tɕeʋǎptʃitɕi|pron}}) is a grilled dish of minced meat found traditionally in the countries of [[southeast Europe]] (the [[Balkans]]). It is considered a [[national dish]] of [[Bosnia and Herzegovina]] and [[Serbia]],<ref>{{cite web|title=Ćevapčići|year=2021|publisher=Encyclopædia Britannica|accessdate=December 27, 2021|url=https://www.britannica.com/topic/cevapcici}}</ref> with Bosnia and Herzegovina taking steps in branding and placing them on the list of intangible heritage, with a nomination for inclusion on the [[UNESCO Lists of Intangible Cultural Heritage|UNESCO List of Intangible Cultural Heritage]]. Ćevapi are also common in [[Albania]], [[Bulgaria]], [[Slovenia]],<ref>{{Cite journal |last=Radojičić |first=Dragana |date=2010-10-15 |title=Serbian Dishes on the Slovenian Table |url=https://ojs.zrc-sazu.si/traditiones/article/view/1028 |journal=Traditiones |language=en |volume=39 |issue=1 |pages=111–122 |doi=10.3986/Traditio2010390110 |issn=1855-6396}}</ref> [[Croatia]],<ref>{{cite book|author=Encyclopædia Britannica|title=The New Encyclopædia Britannica|volume=1|url=https://books.google.com/books?id=aoVUAAAAMAAJ|year=2002|publisher=Encyclopædia Britannica|isbn=978-0-85229-787-2}}</ref><ref>{{cite book|url=https://books.google.com/books?id=pssZAQAAIAAJ&q=cevapcici|title=Countries and Their Cultures: Saint Kitts and Nevis to Zimbabwe|page=68|isbn=9780028649467|last1=Ember|first1=Melvin|year=2001|publisher=Macmillan Reference USA }}</ref><ref>{{cite web|publisher=SBS Australia|accessdate=June 8, 2019|url=https://www.sbs.com.au/food/recipes/cevapcici|title=Cevapcici|date=3 May 2014 }}</ref> [[Kosovo]], [[Montenegro]], [[North Macedonia]] and Western [[Romania]].
They are usually served in groups of five to ten pieces on a plate or in a [[pita|flatbread]] (''[[lepinja]]'' or ''[[somun]]''), often with chopped [[onion]]s, [[kajmak]], [[ajvar]] (optional), and [[Edible salt|salt]].
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 and mutton|lamb]], [[pork]], or a mixture.
==Name and etymology==
The word ''ćevap'' is derived from the [[Ottoman Turkish]] ''[[kebab|kebap]]''. The word is sometimes used in conjunction with the common [[South Slavic languages|South Slavic]] [[diminutive]] ending ''-čići''/''-čiči''. {{langx|sq|qebapa}}; {{langx|bg|кебапчета|[[kebapche]]ta}}; {{langx|bs|ćevapi}} / {{lang|sh-Cyrl|ћевапи}}; {{langx|mk|ќебапчиња|[[ḱebapčinja]]}}; {{langx|sk|čevabčiči}}; {{langx|sl|čevapčiči}}. The word ''ćevapi'' is plural; the singular form ''ćevap'' is rarely used, as a typical serving consists of several ''ćevapi''.
==History==
[[File:Original Bosnian Cevapcici.JPG|thumb|Ćevapi in [[lepinja]], served with [[ajvar]]]]
Ćevap arrived in [[Bosnia and Herzegovina]] as a variant of [[Kebab|Turkish kebab]] around 1500. Although most first think of "[[doner kebab]]", ''kebab'' is translated from Turkish as "grilled meat". In the beginning, this simple dish was not too well known and popular among [[South Slavs|South Slavic]] peoples.
Today, this dish is popular in many areas, such as those from [[Travnik]], [[Banja Luka]], [[Leskovac]], etc., but [[Sarajevo]]'s ćevapi stands out, which occupies a cult place in the culture and tourism of the inhabitants of the [[Bosnia and Herzegovina]] capital <ref>citation needed</ref>
At the beginning of the 20th century, the pace of life became faster, which contributed to the popularization of grilled food. Sarajevo was not bypassed by the enthusiasm for barbecued food, and so, during the Kingdom of Yugoslavia, the first ćevapi shop sprang up in this city. It was located in a vaqf store, to the left of the entrance to today's restaurant "Aeroplan" on the bazaar, near the sweet corner. It was approached from Sarači Street and belonged to the complex of Gazi Husrev Bey's mansion. It had a concept similar to today's fast food stores; there were no seats, but kebabs were sold from the counter, by the piece.<ref>{{Cite web |last=Sarić |first=Esma |title=Kratka istorija sarajevskog ćevapa |url=https://makanje.me/clanak/2764}}</ref>
During the Ottoman administration, ''[[hajduk]]s'' (rebels, outlaws) made the ''hajdučki ćevap'' ("hajduk ćevap"), which was easy to make, out of pieces of meat and smoked lard, on a skewer roasted over fire.<ref>{{cite book|title=Yugoslavia|url=https://books.google.com/books?id=jIUNAQAAIAAJ|year=1962|publisher=D. McKay.|quote=... 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.}}</ref> The recipe of the ''Leskovački ćevap'' ("[[Leskovac]] ćevap"), a local specialty of Serbia, was based on traditional [[pljeskavica]] (meat patty<ref>{{cite book|author=Laurence Mitchell|title=Serbia|url=https://books.google.com/books?id=0-Dd1-Rg4bUC&pg=PA83|year=2013|publisher=Bradt Travel Guides|isbn=978-1-84162-463-1|pages=83|quote=For the main course, the most popular meat dishes are pljeskavica (meat patties, usually a mixture of pork, beef and lamb, sprinkled with spices, then grilled and served with onion)}}</ref>), formed as ćevap.
Leskovac has a long history of grill shops.<ref>{{cite book|author=Sergije Dimitrijević|title=Istorija Leskovca i okoline|url=https://books.google.com/books?id=xsMKAQAAIAAJ|year=1983|publisher=Narodni muzej|quote=Гастрономски специјалитет Лесковца били су 'ћевапчићи и чувене лесковачке кобасице печене на роштиљу.4 Лесковац је одувек имао чувене ћевабџије. У периоду који описујемо најпознатије лесковачке ћевабџије биле су ...}}</ref> In [[Belgrade]], ćevapčići first came from Leskovac in the 1860s, into the [[kafana]] "Rajić" at the Great Marketplace (today [[Studentski Trg]]), from where they quickly spread across the city, and subsequently, country.<ref name=sn>{{cite web|publisher=Srpsko nasleđe|author=Darko Spasić, [[Branislav Nušić]]|url=http://www.srpsko-nasledje.co.rs/sr-c/1998/02/article-20.html|title=Прилог историјату ћевапчића|language=Serbian}}</ref><ref name=Nusic96>{{cite book|author1=Branislav Đ Nušić|author2=Aleksandra Vraneš|title=Beogradska čaršija|url=https://books.google.com/books?id=qZNMAAAAMAAJ|year=1996|publisher=Ars Libri|pages=22–30}}</ref> The industry quickly multiplied, as ćevapčići was the drinking public's favourite.<ref name=Nusic96/>
The ćevapčići were served at shops, known as ''ćevabdžija'' ({{plural abbr}} ''ćevabdžije'').<ref name=SEZ-42>{{cite book|title=Srpski etnografski zbornik|volume=42|url=https://books.google.com/books?id=VBYmAQAAIAAJ|year=1928|publisher=Akademija|pages=121–122}}</ref> According to a 1927–28 study in Belgrade, people either ate in the restaurant or outside ("''on the [[cobblestone|kaldrma]]''"), often [[take-away]].<ref name=SEZ-42/> The shops served from early morning to 10 AM; often the dish was bought for [[breakfast]].<ref name=SEZ-42/>
Before the 1930s, they spread to the rest of [[Kingdom of Yugoslavia|Yugoslavia]], including east of Serbia and the [[Macedonia (region)|Macedonia region]].<ref name=sn/> By 1932, ćevapčići were regarded a local specialty in southern Serbia, [[Skopje]] and [[Peć]].<ref>{{cite book|author=Milivoja M. Savić|title=Naša industrija, zanati, trgovina i poljoprivreda: njine osnovice, stanje, odnosi, važnost, putevi, prošlost i budućnost|url=https://books.google.com/books?id=6uTKAAAAMAAJ|year=1932|publisher=Izd. Ministarstva trgovine i industrije|page=244}}</ref> In 1933, the first street food vendor appeared in [[Maribor]], Slovenia, who came from Leskovac, and served grilled meat, including ćevapčići.<ref>{{cite book|url=https://books.google.com/books?id=0AYbEC2xNSoC&pg=PA133|title=Eating Out in Europe: Picnics, Gourmet Dining and Snacks Since the Late Eighteenth Century|page=133|year=2003|isbn=9781859736586|last1=Jacobs|first1=Marc|last2=Scholliers|first2=Peter|publisher=Berg Publishers }}</ref> In 1940, ten pieces cost one [[Yugoslav dinar#1920.E2.80.9341.3B Serbian dinar|Yugoslav dinar]].<ref>{{cite book|author1=Etnografski muzej u Beogradu|author2=Borivoje M. Drobnjaković|title=Glasnik: Bulletin|url=https://books.google.com/books?id=WY8SAAAAIAAJ|year=1940|quote=Десет ћевапчића за данар, десет за динар! Скупи се гомила и гледа: Добри ћевапчићи, па и велики, а десет за ...}}</ref> In the second half of the 20th century, ćevapčići and other Oriental dishes became prominent in Croatian cuisine.<ref>{{cite book|author=Ivo Goldstein|title=Croatia: A History|url=https://books.google.com/books?id=HJexhW3C0TIC|year=1999|publisher=McGill-Queen's Press – MQUP|isbn=978-0-7735-2017-2|quote=To all this must be added, especially in the second half of the twentieth century, the influence of typical oriental-Turkish dishes and ways of cooking (barbecue, cevapcici).}}</ref> The Leskovac-styled grilled meat, including ćevapčići, have today become part of everyday-diet in Slovenia.<ref>{{cite journal|author=Dragana Radojičić|journal=Traditiones|volume=39|issue=1|title=Serbian Dishes on the Slovenian Table|year=2010 |pages=111–122 |doi=10.3986/Traditio2010390110 |url=http://ojs.zrc-sazu.si/traditiones/article/view/1028|quote=[Abstract] The research included immigration trends from Serbia to Slovenia from 1918 to the present, and how these are reflected in the acceptance of food-related products and dishes that originated in Serbia and have become part of Slovenians’ everyday diet.|doi-access=free}}</ref> Today, ćevapčići are found outside [[former Yugoslavia]] in the diaspora communities.
Today, the grill shops are known as ''ćevabdžinica'' (pl. ''ćevabdžinice'').
Leskovac organizes an annual grill festival, the [[Leskovac Grill Festival]], as a showcase of ćevapi and other grilled meat.
==Varieties==
There are variations in meat content and seasoning, usually salt and pepper. The dish is kept simple, and traditionally served with a type of [[flatbread]] similar to Turkish Bazlama, called Somun (in Sarajevo) or a more "bready" variant Lepinja (elsewhere), with chopped onions and/or [[kajmak]] and [[yogurt]] as [[appetizer]].
=== Sarajevo-style ćevapi ===
[[File:Bosnian-cevapi-with-kajmak-and-onion.jpg|thumb|Sarajevo-style ćevapi]]
[[Sarajevo]]-style ćevapi (''Sarajevski ćevapi'') have standardised production and are made exclusively from beef, from cattle that is  between 6 and 19 months old. The raw individual product of "Sarajevo ćevap" should be the traditional length of "four fingers together" (between 6 and 10 cm), with a diameter of 1 to 2 cm, and an average portion (10 pieces) weighing 200 to 250 grams. They have to be produced in administrative area of [[Sarajevo Canton]], while raw material can be obtained from other localities.<ref>{{cite web |title=Oznake porijekla, geografskog porijekla i garantirano tradicionalnog specijaliteta |url=https://fsa.gov.ba/bs/politika-kvaliteta/oblast/geografsko-porijeklo/ |website=Agencija za sigurnost hrane Bosne i Hercegovine |language=bs-BA}}</ref>
In 2024, production of Sarajevo-style ćevap was standardised and it received Protected designation of geographical origin by Food Safety Agency of Bosnia and Herzegovina.<ref>{{cite news |title=Sarajevski ćevap bit će zaštićen i na nivou EU, a nakon toga slijedi i zaštita somuna |url=https://www.klix.ba/vijesti/bih/sarajevski-cevap-bit-ce-zasticen-i-na-nivou-eu-a-nakon-toga-slijedi-i-zastita-somuna/240814040 |work=www.klix.ba |language=hr}}</ref>
=== Banja Luka-style ćevapi ===
[[File:Бањалучки ћевап.jpg|thumb|Banja Luka-style ćevapi]]
[[Banja Luka]]-style ćevapi (''Banjalučki ćevapi'') differ from all others because they are prepared as a meat tile typically consisting of four ćevapi connected in a row. They are usually made just with ground beef, salt, and pepper. According to the traditional recipe, [[garlic]] is added to "Banjalučki ćevap", the mixture must be aged for at least 36 hours at a very low temperature.<ref>{{cite web |title=Oznake porijekla, geografskog porijekla i garantirano tradicionalnog specijaliteta |url=https://fsa.gov.ba/bs/politika-kvaliteta/oblast/geografsko-porijeklo/ |website=Agencija za sigurnost hrane Bosne i Hercegovine |language=bs-BA}}</ref>
In 2024, Association for the Preservation of the Guaranteed Tradition of the "Banjalučki ćevap" specialty, applied for protected designation of geographical origin.<ref>{{cite web |title=Službeni List- Pregled Dokumenta |url=http://www.sluzbenilist.ba/page/akt/tuS4WGh4ovY= |website=www.sluzbenilist.ba}}</ref>
=== Other ===
Travnički ćevapi originates from the city of [[Travnik]] in Bosnia and Herzegovina. The ćevapi are made with a combination of [[beef]], veal, mutton, and lamb, with the addition of salt, pepper, and a bit of baking soda. When grilled, the meat is often brushed with a clear [[broth]] that was prepared with beef bones and mutton.
Tuzlanski ćevapi comes from [[Tuzla]]. The small meat logs are usually made with a combination of ground mutton, beef, and lamb (usually in a ratio of 2:1:1), although some places prepare them only with beef. The meat is mixed by hand and seasoned with salt and pepper, and it is recommended to leave the meat combination in the refrigerator for a few hours or a whole day before the preparation.
==Heritage==
In Bosnia and Herzegovina, ćevapi are considered for branding and nomination for the [[UNESCO Lists of Intangible Cultural Heritage|UNESCO List of Intangible Cultural Heritage]]. Meanwhile, Banjalučki ćevap, a variety from [[Banja Luka]], is already included in the list of intangible cultural heritage and on the [[List of Intangible Heritage of Bosnia and Herzegovina|Tentative List of Intangible Heritage of Bosnia and Herzegovina]] by the State Commission of Bosnia and Herzegovina for UNESCO.<ref name="unescobih.mcp.gov.ba">{{cite web |title=PRELIMINARNA LISTA NEMATERIJALNE KULTURNE BAŠTINE BOSNE I HERCEGOVINE |url=http://unescobih.mcp.gov.ba/konkursi/?id=15125 |website=unescobih.mcp.gov.ba |access-date=1 January 2024}}</ref><ref name="agroklub.ba">{{cite web |author1=Maja Celing Celić |title=Banjalučki ćevap će na UNESCO-vu listu, a Travničani će svoj brendirati |url=https://www.agroklub.ba/prehrambena-industrija/banjalucki-cevap-ce-na-unesco-vu-listu-a-travnicani-ce-svoj-brendirati/41408/ |website=Agroklub.ba |access-date=1 January 2024 |language=hr |date=4 May 2018}}</ref>
==See also==
{{Portal|Food}}
*[[Balkan cuisine]]
*[[Mititei]], a Romanian dish
*[[Kebapche]], a Bulgarian dish
*[[Kofta]]
==References==
{{Reflist}}
==External links==
{{commons category|Ćevapčići}}
{{Wiktionary|cevapi}}
* ''[http://fm4v2.orf.at/enes/22107/main.html The Original Cevapcici by ORF.at]''
*{{cite web|title=Tuzlanski, travnički, banjalučki ili sarajevski ćevapi : Tajne gradskih okusa!|url=http://radiokameleon.ba/2017/02/tuzlanski-travnicki-banjalucki-ili-sarajevski-cevapi-tajne-gradskih-okusa/}}
*[https://m.youtube.com/watch?v=52YOsjGINSc The Most Stressful Restaurant Experience Ever]
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{{DEFAULTSORT:Cevapi}}
[[Category:Barbecue]]
[[Category:Balkan cuisine]]
[[Category:Albanian cuisine]]
[[Category:Bosnia and Herzegovina cuisine]]
[[Category:Bulgarian cuisine]]
[[Category:Croatian cuisine]]
[[Category:Macedonian cuisine]]
[[Category:Montenegrin cuisine]]
[[Category:Serbian cuisine]]
[[Category:Slovenian cuisine]]
[[Category:National dishes]]
[[Category:Ground meat]]
[[Category:Kosovan cuisine]]
[[Category:Romanian cuisine]]
[[Category:Romani cuisine]]