Ćevapi are considered a national dish in Bosnia and Herzegovina, Romania and Serbia and are also common in Croatia, Montenegro, Albania, Kosovo, Slovenia, as well as in North Macedonia, Bulgaria and Austria.
Ćevapi has its origins in the Balkans during the Ottoman period, and represents a regional speciality similar to the köfte kebab.
They are usually served in groups of five to ten pieces on a plate or in a flatbread (lepinje or somun), often with chopped onions, sour cream, kajmak, ajvar, feta cheese, minced red pepper and salt. Bosnian ćevapi are made from two types of minced beef meat, hand-mixed and formed with a funnel, while formed ćevapi are grilled. Bosnian ćevapčići are made of mixture of beef and lamb.
Through the story of ćevapi our Tour Guide will also give you some introduction of other recommended dishes and restorants in Sarajevo city as well as history and culture of Sarajevo city.