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Ćevapi Roll

Bosnia and Herzegovina Europe

Grilled skinless Bosnian sausages of beef and lamb in a soft lepinja flatbread with raw onion and kajmak cream.

Ćevapi Roll sandwich

Origin Story

Ćevapi (pronounced cheh-vah-pee) are the iconic grilled meat of the Balkans, with roots in Ottoman cooking. The Bosnian version — Sarajevski ćevapi — made exclusively from beef and served in lepinja bread with onions and kajmak — is considered the finest and has EU recognition as a Traditional Speciality Guaranteed product.

Cultural Context

Ćevapi are the national dish of Bosnia and Herzegovina and a point of intense regional pride. A Sarajlija (Sarajevo native) will argue passionately that Sarajevski ćevapi are superior to Serbian, Montenegrin, or Croatian versions. The best ćevabdžinice (ćevapi restaurants) have queues at lunch and dinner daily. Eating them in Sarajevo, standing up, with a cold beer, is an essential experience.

Recipe

Mix minced beef (80%) and lamb (20%) with baking soda, garlic, salt, and pepper. Roll into small finger-shaped sausages. Grill over charcoal until cooked through with char marks. Serve in a fresh lepinja flatbread that has been warmed on the grill. Top with finely diced raw onion and kajmak (a fresh cream cheese). Do not add ketchup.