Tuzlanski ćevapi
This variety of ćevapi comes from Tuzla. The small meat logs 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 ćevapi are cooked on an oiled grill, and once done, they are typically seasoned with pepper once more. Tuzlanski ćevapi are served in a round flatbread called lepina, 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 mouth-watering Bosnian meat dish.
Serve with
Yogurt
Often referred to as one of the oldest fermented ingredients in the world, yogurt is produced by bacterial fermentation of milk. This versatile ingredient can ... Read more
Tuzlanski ćevapi Authentic recipe
This recipe for Tuzlanski ćevapi is the closest to the real thing. It calls for beef, lamb, and mutton, as is tradition. The onions add flavor and sweetness, but if you want to make ćevapi as authentic as possible, leave them out. Additionally, the preparation method is on par. Once ground, you need to let the meat rest for 24 hours, which means it will have enough time to ferment and develop flavor. Also, if you'd like, you can make the broth using a bouillon cube if you do not have beef broth ... Read more
WHERE TO EAT The best Tuzlanski ćevapi in the world (according to food experts)
