Banjalučki ćevapi
Although other varieties of ćevapi are made in individual pieces, banjalučki ćevapi differ from all others because they are prepared as a meat tile typically consisting of four ćevapi connected in a row. They are usually made just with ground beef, salt, and pepper, just like sarajevski ćevapi, but ground veal and garlic are sometimes also added to the mix.
After they have been grilled, banjalučki ćevapi are traditionally tucked into a round-shaped bread called lepinja, and the dish is accompanied by lots of raw onions.
Serve with
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Banjalučki ćevapi Authentic recipe
This recipe for Banjalučki ćevapi is in line with how they're usually prepared these days. It calls for a mix of baby beef and veal, plus all the traditional seasonings: garlic, salt, and pepper. The recipe states that you should refrigerate the meat for 12 hours, but if you're in no hurry, 24 hours is ideal, as the meat has more time to ferment and develop flavor.
WHERE TO EAT The best Banjalučki ćevapi in the world (according to food experts)
