Ćevapi
Dish from Southeast Europe / From Wikipedia, the free encyclopedia
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Ćevapi (Cyrillic: ћевапи, pronounced [tɕeʋǎːpi]) or ćevapčići (formal: diminutive; Cyrillic: ћевапчићи, pronounced [tɕeʋǎptʃitɕi]) 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,[2] 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 List of Intangible Cultural Heritage. Ćevapi are also common in Albania, Bulgaria, Croatia,[3][4][5] Kosovo, Montenegro, North Macedonia and Western Romania.
Course | Main course |
---|---|
Place of origin | Bosnia and Herzegovina,[1] Serbia |
Region or state | Balkans |
Serving temperature | Hot |
Main ingredients | Meat (lamb, veal, pork or beef), salt |
They are usually served in groups of five to ten pieces on a plate or in a flatbread (lepinja or somun), often with chopped onions, kajmak, ajvar (optional), and 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 or pork, or a mixture.