Bosnia Herzegovina


The word ćevapi comes from the Persian word kebab. Cevapi are served in a spongey flat pocketed bread known as somun ( similar to pita ). Traditional sides are chopped fresh onion and kaymak, a thick and slightly cheesy cream ball that melts over the cevapi. This is the classic Sarajevo cevap: a small cylinder of meat, a mere morsel of amino acids and proteins and is now a masterpiece, a high point of world cuisine, the excelsior of the grilled arts.


  • 1 Tbsp. butter
  • dash of cooking oil
  • 1/2 yellow onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 lb ground lamb
  • 1 lb ground beef
  • 1 egg white, lightly beaten
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 1 Tbsp. sweet paprika
  • 1 teaspoon cayenne pepper
  • a2 Tbsp. onions, finely chopped.


  1. Heat the butter and oil in a small frying pan and when it starts to foam add the onions and garlic.
  2. Fry gently stirring often, until soft, around 4 – 5 minutes.
  3. Meanwhile, mix the lamb, beef, pork ,egg , baking powder and spices in a bowl.
  4. When ready, add the onion and garlic mixture.
  5. Mix well. Shape into small cylinders, approximately 1" x 2" and arrange in a plate.
  6. Cover with plastic wrap, wax paper or a towell and refrigerate for one hour to one day, to let the flavours settle and the mixture become firm.
  7. Arrange the cevapi on skewers about 1/4" apart from each other.
  8. Grill or pan fry in medium heat until done to your preference.
  9. Serve in warmed or grilled pita bread, white bread or rolls on a bed of finely chopped onions, with your choice of toppings such as kaymak ( if you can get it !), sour cream, cottage cheese, fresh peppers or tomatoes.