5 Ćevapi Varieties
Ranked From the Best To the Worst

This ćevapi variety is made in the city of Travnik in Bosnia and Herzegovina. The ćevapi are made with a combination of beef, veal, 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. The bread, locally called pitica, is dipped in the broth, then grilled for a short time. Once grilled, the ćevapi are placed into the pitica, and they are then topped with chopped onions. It is recommended to serve this ćevapi variety with yogurt on the side.Expand

This unique variety of ćevapi hails from the city of Sarajevo, hence the name sarajevski ćevapi. There are variable accounts regarding the usage of meat for these tasty meat rolls – purists make them exclusively with ground beef, salt, and pepper, while others use a combination of ground beef and mutton. In recent years, sarajevski ćevapi are typically made only with ground beef and salt in order for the meat flavor to be as clear as possible. Once prepared, ćevapi should be refrigerated for 48 hours. They are then grilled, and traditionally served in a round-shaped, (sometimes) beef stock-dipped bread called somun, accompanied by raw onions on the side.Expand

Although other varieties of ćevapi are made in individual pieces, 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, just like sarajevski ćevapi, but ground veal and garlic are sometimes also added to the mix. After they have been grilled, banjalučki ćevapi are traditionally tucked into a round-shaped bread called lepinja, and the dish is accompanied by lots of raw onions.Expand

This variety of 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. These ćevapi are cooked on an oiled grill, and once done, they are typically seasoned with pepper once more. Tuzlanski ćevapi are served in a round flatbread called lepina, which has previously been dipped in a broth made from beef bones called poljev or poliv. Spring onions or raw chopped onions are traditional accompaniments to this mouth-watering Bosnian meat dish.Expand

Ćevapi u kajmaku is a traditional Balkan dish consisting of ćevapi (grilled minced meat sausages) served with kajmak, a creamy, dairy spread similar to clotted cream. Originating from Bosnia and Herzegovina and popular throughout the Balkans, this dish combines the smoky, grilled flavor of the ćevapi with the rich, buttery taste of the kajmak. The combination is often accompanied by flatbread, onions, and sometimes ajvar (a roasted pepper relish), making it a hearty and flavorful meal.Expand