You haven’t been in Bosnia and Herzegovina if you didn’t eat ćevapi. Ćevapi is a dish made of ground meat, served with onion and “lepinja” (bread). In Bosnia and Herzegovina ćevapi is very popular dish between local and unavoidable by tourist. Every BBQ party in Bosnia and Herzegovina (specially for the 1st of May) is unimaginable without at least 1 kg of ćevapi ( 40pieces)
There are different type of ćevapi: Sarajevski, Banjalučki, Travnički and Šiš-ćevap. Sarajevski ćevapi are made in Sarajevo. On Baščaršija (the old part of the town) are many small restaurants where they make and sell ćevapi. Ćevapi are served in 3 portions: small (5 single pieces), middle (10single pieces) and big one (15 singlepieces).
Banjalučki ćevapi are characteristic because there is no single pieces but connected (4 connected pieces). Banjalučki ćevap is a tradition of Đuzel family since 1920. when they arrived in Banja Luka.
Travnički ćevapi are made in city Travnik and they taste different than sarajevski and banjalučki. The ćevapi recipe has always a secret ingredient which is known only to the house where it is made.
It is very important to eat the ćevapi with onion and cream cheese (kajmak). Without onion and cream cheese (kajmak) ćevapi are not ćevapi. To understand what ćevapi are, you need to come to Bosnia and Herzegovina and taste it.
The Heart-Shaped Land 