What Ćevapi means
- In Serbian: Ћевапи
- Pronounced: CHE-va-pee
- Category: Food & drink
Ćevapi (singular ćevap; also called ćevapčići) are little fingers of seasoned minced meat, grilled over charcoal. They are the cornerstone of Balkan grill cooking and one of the defining tastes of Belgrade. The meat is usually a beef or beef-and-lamb mix, and the appeal is in the char, the spicing and the freshness off the grill.
The standard serving is five or ten ćevapi tucked into a warm, soft flatbread called lepinja or somun, with finely chopped raw onion on the side and often a spoon of kajmak (a rich clotted-cream spread) and ajvar (roasted red-pepper relish). It is eaten by hand as fast food or on a plate in a grill restaurant (roštiljnica).
Ćevapi are cheap, filling and everywhere — from kiosks and bakeries to dedicated grill houses. They sit alongside pljeskavica (a large grilled patty) as the two dishes most visitors should try at least once.
Common questions about Ćevapi
What are ćevapi made of?
Ćevapi are small grilled rolls of minced meat, most often beef or a beef-and-lamb blend, seasoned and shaped by hand before being charcoal-grilled. They are typically served in lepinja flatbread with raw onion and kajmak.
How do you eat ćevapi?
The classic way is in a warm flatbread (lepinja) with chopped onion and a spread of kajmak, eaten by hand. A portion is usually five or ten pieces, and ajvar (pepper relish) is a common addition.
