Sarajevski ćevapi
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.
Serve with
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Sarajevski ćevapi Authentic recipe
This recipe for Sarajevski ćevapi is in line with tradition, from the ingredients to the preparation method. Depending on how big you make the ćevapi rolls, you will end up with either four or five servings since, on average, a portion of ćevapi is between 200 and 250 grams (7-8.8 oz). In case you make them smaller, make sure to have one extra somun on hand. As far as serving goes, Sarajevski ćevapi are served only with diced onion, but it has become common to serve it with kajmak as well. ... Read more
WHERE TO EAT The best Sarajevski ćevapi in the world (according to food experts)
