Types of Ćevapi

Originating in the Balkans during Ottoman rule, ćevapi are grilled minced-meat sausages that have been a staple of Bosnian cuisine for centuries. Tourists and locals alike enjoy the delicious taste of ćevapi and its mouthwatering sides. In Bosnia, there are four distinct regional varieties of ćevapi: Sarajevski, Tuzlanski, Banjalučki, and Travnički. Each type of ćevapi has characteristics that make it special. 

Sarajevski ćevapi are known to be the most iconic of the four, coming in small, thin uniform pieces. They’re served up on a soft, mouth-watering somun, or Bosnian flatbread, that’s dipped in meat juices. Raw onions and kajmak serve as sides. 

When it comes to Tuzlanski-style ćevapi, they’re typically saltier than other varieties and less uniform in shape. They are often served with onions and somun that are dipped in less meat juice than the Sarajevski variety. Tuzlanski ćevapi are occasionally served with mustard or other extras.

Banjalučki ćevapi are the most visually unique of the four since the meat is shaped into rectangular blocks, not cylindrical links. Texture-wise, these ćevapi are firmer and have a richer, smokier flavor. They’re served on a flatter lepinja rather than a somun. 

Travnički ćevapi are the “traditional rustic” ones. They’re most similar to Sarajevski ćevapi in shape, only a tad bit thicker. They are known for their soft, juicy texture and for being slightly more fatty and flavorful. These links are served up on a lepinja soaked in broth or juices, usually with onions and kajmak on the side.

While it’s frequently debated which type is best, one thing’s for sure: they are all delicious in their own ways. May you enjoy a delicious plate of ćevapi very soon!