Ćevapčići is something that I had for the first time in 2006. Despite the fact that the mecca for these little guys is in Sarajevo, I experienced these in Ljubljana (made lovingly by Bosniaks) and I loved them. I’ve had parties at my place centered around the almighty Čevapčići.
So, when in Sarajevo, I ate these like there was no tomorrow because all the rumors are true; they are the best in Bosnia Herzegovina. We tried them at various restaurants and they are all pretty much at the level of really good. The one place that always makes it to the top of any Ćevapćići list is Željo I (there is a Željo II across the street, thus the number). Honestly, I can’t say that they’re the absolute best there, but they’re really damned good. You just have to make sure to get them with kajmak–’sa kajmakom’ (a type of tasty, tasty cheese) if you want the full experience.
There is only thing that I can’t get used to and that is the fact that locals will only use the pita bread that comes with the Ćevapčići to kind of pick up a little bit with the meat. I know that people here really like their meat, but the bread is really good and why even get it if you just want the meat? I have to say that I go against the grain, pick up the whole thing and eat it like an inverted Bosnian taco and I love every bite of it.
My only regret is that heading in to Croatia will suck because Ćevapčići are non-poisonous there at best and revolting at worst. Plus, there’s no kajmak, just ajvar! I love my ajvar, but Ćevapčići are not Ćevapčići without the kajmak.
4 Comments until now
if you get up to banja luka, they’re good up there too, but a little different.
Man, that looks good!
I have to say I also like the term “kajmaky.”
[...] Čevapčići. I love ‘em and I eat them by the kilo whenever I’m in Bosnia. When not in Bosnia, I try to find them. This has proved fruitless as Bosnian čevapčići are the best you’ll ever find and all others seem to pale in comparison. That is unless you make them yourself. The recipe is not actually that hard and mainly just involves a willingness to mix up raw meat with your bare hands, which some people might get squeamish about, and I would then laugh at. 1kg ground beef 1kg ground lamb 4 cloves of minced garlic 300g finely chopped white onion 20g salt 20g paprika [...]
[...] main man, Dinko is as Balkan as they come. That being the case, he loves his čevapčići and his pravs. It’s in the blood. My father was a super praver whose work still stands at my [...]
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