ÃÂevapi (, ), known as kebapi () in North Macedonia, is a grilled dish of minced meat found traditionally in the countries of southeast Europe. It is considered a national dish of Bosnia and Herzegovina and Serbia, with Bosnia and Herzegovina taking steps in branding and placing them on the list of intangible heritage, with a nomination for inclusion on the UNESCO List of Intangible Cultural Heritage. ÃÂevapi are also common in Albania, Bulgaria, Slovenia, Croatia, Kosovo, Montenegro, North Macedonia, and Romania.
They are usually served in groups of five to ten pieces on a plate or in a flatbread (lepinja or somun), often with chopped onions, kajmak, ajvar (optional), and salt.
Bosnian ÃÂevapi are made from two types of minced beef meat, hand-mixed and formed with a funnel, while Serbian ÃÂevapÃÂiÃÂi are made of beef, lamb, pork, or a mixture.
The word ÃÂevap is derived from the Ottoman Turkish kebap. The word is sometimes used in conjunction with the common South Slavic diminutive ending -ÃÂiÃÂi/-ÃÂiÃÂi. ; ; ; / ; ; ; . The word ÃÂevapi is plural; the singular form ÃÂevap is rarely used, as a typical serving consists of several ÃÂevapi.
During the Ottoman administration, hajduks (rebels, outlaws) made the hajduÃÂki ÃÂevap ("hajduk ÃÂevap"), which was easy to make, out of pieces of meat and smoked lard, on a skewer roasted over fire. The recipe of the LeskovaÃÂki ÃÂevap ("Leskovac ÃÂevap"), a local specialty of Serbia, was based on traditional pljeskavica (meat patty), formed as ÃÂevap.
Leskovac has a long history of grill shops. In Belgrade, ÃÂevapÃÂiÃÂi first came from Leskovac in the 1860s, into the kafana "RajiÃÂ" at the Great Marketplace (today Studentski Trg), from where they quickly spread across the city, and subsequently, country. The industry quickly multiplied, as ÃÂevapÃÂiÃÂi was the drinking public's favourite.
The ÃÂevapÃÂiÃÂi were served at shops, known as ÃÂevabdà ¾ija ( ÃÂevabdà ¾ije). According to a 1927âÂÂ28 study in Belgrade, people either ate in the restaurant or outside ("on the kaldrma"), often take-away. The shops served from early morning to 10 AM; often the dish was bought for breakfast.
Before the 1930s, they spread to the rest of Yugoslavia, including east of Serbia and the Macedonia region. By 1932, ÃÂevapÃÂiÃÂi were regarded a local specialty in southern Serbia, Skopje and Peja. In 1933, the first street food vendor appeared in Maribor, Slovenia, who came from Leskovac, and served grilled meat, including ÃÂevapÃÂiÃÂi. In 1940, ten pieces cost one Yugoslav dinar. In the second half of the 20th century, ÃÂevapÃÂiÃÂi and other Oriental-Turkish dishes became prominent in Croatian cuisine.Serbian dishes such as ÃÂevapÃÂiÃÂi have become popular in Slovenia as a result of migration from Serbia during the 20th century. Today, ÃÂevapÃÂiÃÂi are found outside former Yugoslavia in the diaspora communities.
Today, the grill shops are known as ÃÂevabdà ¾inica (pl. ÃÂevabdà ¾inice).
Leskovac organizes an annual grill festival, the Leskovac Grill Festival, as a showcase of ÃÂevapi and other grilled meat.
There are variations in meat content and seasoning, usually salt and pepper. The dish is kept simple, and traditionally served with a type of flatbread similar to Turkish Bazlama, called Somun (in Sarajevo) or a more "bready" variant Lepinja (elsewhere), with chopped onions or kajmak and yogurt as appetizer.
Sarajevo-style ÃÂevapi (Sarajevski ÃÂevapi) have standardised production and are made exclusively from beef, from cattle that is between 6 and 19 months old. The raw individual product of "Sarajevo ÃÂevap" should be the traditional length of "four fingers together" (between 6 and 10 cm), with a diameter of 1 to 2 cm, and an average portion (10 pieces) weighing 200 to 250 grams. They have to be produced in administrative area of Sarajevo Canton, while raw material can be obtained from other localities.
In 2024, production of Sarajevo-style ÃÂevap was standardised and it received Protected designation of geographical origin by Food Safety Agency of Bosnia and Herzegovina.
Banja Luka-style ÃÂevapi (BanjaluÃÂki ÃÂevapi) differ from all others because they are prepared as a meat tile typically consisting of four ÃÂevapi connected in a row. They are usually made just with ground beef, salt, and pepper. According to the traditional recipe, garlic is added to "BanjaluÃÂki ÃÂevap", the mixture must be aged for at least 36 hours at a very low temperature.
In 2024, Association for the Preservation of the Guaranteed Tradition of the "BanjaluÃÂki ÃÂevap" specialty, applied for protected designation of geographical origin.
Travnik-style ÃÂevapi (TravniÃÂki ÃÂevapi) 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 ÃÂevapi are placed into the pitica, and they are then topped with chopped onions. It is recommended to serve this ÃÂevapi variety with yogurt on the side.
Tuzla-style ÃÂevapi (Tuzlanski ÃÂevapi) 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 ÃÂevapi are cooked on an oiled grill, and once done, they are typically seasoned with pepper once more. Tuzlanski ÃÂevapi are served in a round flatbread called lepinja, 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 meat dish.
Novi Pazar-style ÃÂevapi (Pazarski ÃÂevapi) differ from Sarajevo-style ÃÂevapi because they are generally made from beef â 70 percent, and should have 30 percent lamb, though it is optional if someone does not want it. They are best served only with onions, although they also contain a bit of onion inside of them. It is often served with hot red pepper. Pazarski ÃÂevapi are slightly larger than other styles of ÃÂevapi.
Leskovac-style ÃÂevapi (LeskovaÃÂki ÃÂevapi) from Serbia differs from other styles of ÃÂevapi in the sense that they contain pork, which is eschewed in predominantly Muslim areas of Bosnia and Herzegovina. LeskovaÃÂki ÃÂevapi are made from minced meat, usually a mix of pork and beef, seasoned with salt, pepper, and sometimes garlic. The meat is hand-shaped into small cylindrical ÃÂevaps, which are grilled over charcoal, giving them a distinctive smoky flavor and juiciness. They are slightly longer and thinner than other variations and are usually served in portions of five to ten pieces. They are traditionally served with fresh somun or lepinja, accompanied by chopped onions, hot peppers, ajvar, and sour cream.
In Bosnia and Herzegovina, ÃÂevapi are considered for branding and nomination for the UNESCO List of Intangible Cultural Heritage. Meanwhile, BanjaluÃÂki ÃÂevap, a variety from Banja Luka, is already included in the list of intangible cultural heritage and on the Tentative List of Intangible Heritage of Bosnia and Herzegovina by the State Commission of Bosnia and Herzegovina for UNESCO.