Ćevapi – traditional local food made of minced meat
The most delicious ćevapi are prepared on wood coal made from oak and beech. This type of preparation and the experience of the cook are very important for the most delicious ćevapi. The mixture of meat differs from place to place but mostly it’s a combination of veal, lamb and pork meat.
Ćevapi are served with chopped or sliced onion, sometimes with kajmak and french fries which resembles fast food and isn’t traditional way of serving ćevapi. With ćevapi you get a unique type of bread called somun or pogačica and in Banja Luka it’s called lepinja. This traditional meal is never served with plain bread.
The place where ćevapi are prepared and served is called ćevabdžinica and the cook is called ćevabdžija. Ćevapi are served on a plate with fork and knife or traditionally with a toothpick while many people eat them with their hands.
In Bosnia you can try Sarajevo, Travnik and Banja Luka ćevap which is unique in appearance and how it’s served. And it’s the most delicious! One of the first cooks in Banja Luka was Mujo (in 1923) so you can hear people referring to cevap as Mujin ćevap. His family prepares ćevapi by the same recipe even today.
Banja Luka ćevap is one of the true symbols of the city and a meal which you must try on your next visit to Banja Luka city. Contact us if you want to know where to find the best ćevapi in Banja Luka city.