World Food Gacha › 🇧🇦 Bosnia and Herzegovina › Ćevapi 日本語

Ćevapi

Finger-size grilled meat in flatbread

SnackR🇧🇦 Bosnia and HerzegovinaTime 1 hrLevel EasyEasy to eat ★★★★★
Ten skinless sausages, one very full bun.

What does it taste like?

Juicy, smoky, garlicky meat with sharp raw onion and rich cream.

SweetSpicySourSaltyFunkSmellTextureJuicy

What is it?

Ground beef or lamb shaped into finger-thick logs and grilled over charcoal, a Balkan classic. Tucked into a fluffy flatbread called "somun" with raw onion.Source: Wikipedia

How locals eat it

Order 5 or 10 at a specialist "ćevabdžinica," eaten with bread, plenty of raw onion and a yogurt drink.

Watch it

ĆevapiEnglishTap to play (YouTube)
More videos on YouTube

Where is it from?

🇧🇦Bosnia and Herzegovina
CapitalSarajevo Populationabout 3.1 millionestimate (unverified) IndustriesMetals and aluminum, Timber, Electricity
Famous peopleIvo AndrićWriter who won the Nobel Prize in LiteratureEdin DžekoSoccer player HelloDobar dan CurrencyConvertible mark And JapanThe hometown of Ivica Osim, who coached Japan's national soccer team. Fun factSarajevo hosted the Winter Olympics in 1984. The flag🇧🇦 The yellow triangle is the shape of the country, and the blue and stars stand for Europe. From Tokyoabout 9,370 kmstraight line, Tokyo to Sarajevo Getting thereabout 17 hours from Tokyo (with transfers)rough guide
✈ Check cheap flights
Best timeMay to September, when it's pleasant, is best. Also tryBurekBosanski lonacBegova čorba

🇧🇦 Sounds & life in Bosnia and Herzegovina

ZdravoHello(Dobar dan)
Latin alphabet (Cyrillic too)
Right now…
Anthem"Intermezzo" (Intermeco, no lyrics)
MusicSevdalinka (sevdah) Bittersweet old songs of longing
Listen on YouTube
SportSoccer
Edin Džeko (soccer; the national team's all-time top scorer)
World HeritageOld Bridge Area of the Old City of Mostar and more National flowerLily (Lilium bosniacum) FestivalSarajevo Film Festival (August)

Ingredients

Can't find it? No kajmak? Mix cream cheese with sour cream.

How to make it (one way)

  1. Knead the ground meat well with garlic, baking soda, salt and pepper
  2. Rest in the fridge for a few hours
  3. Shape into finger-thick logs about 7 cm long
  4. Grill over charcoal or in a pan until browned
  5. Tuck about 10 into warm bread with chopped onion and kajmak
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