Cevapi

Cevapi is a grilled dish of minced meat popular across Southeast Europe and the countries of the former Yugoslavia, typically served as five to ten small grilled sausages shaped without casings, and is considered a national dish of both Serbia and Bosnia and Herzegovina. It is made from ground lamb, veal, pork or beef, commonly a mixture of two or more, seasoned simply with salt, and the name derives from the Ottoman Turkish word kebap, reflecting the dish's emergence during the Ottoman period and its documentation in the Balkans from the 1850s onward; the city of Leskovac in Serbia became particularly associated with cevapi, and grill houses there helped the dish spread north to Belgrade and beyond. It is traditionally served hot in a flatbread such as lepinja or somun with chopped raw onion, the clotted dairy product kajmak, and the roasted pepper spread ajvar, and regional styles differ by city, including a smokier, thinner Leskovac style and a standardized beef preparation in Sarajevo.