The history of ćevapi: from Persia to Bosnia

The history of ćevapi: from Persia to Bosnia

Kebab, kebab, kebab, kebab, kebab, kibob… Although this sounds like a children’s tongue twister, in fact, they are all variations of the same Persian word that simply means - meat. Yes, the word kebab originates from Persia, and today it has taken root as ćevapi in the Balkan region.

Ćevapi were present even in Ancient Greece. Evidence of this is found in works from that period; Homer wrote about “food in the shape of an obelisk” in his epics Iliad and Odyssey. Ćevapi arrived in the Balkans with the arrival of the Turks, but the dish became so common that it became part of the Balkan cultural identity.

Fans of ćevapi: Elizabeth II and Marie Curie

Each region has its own recipe for ćevapi, and they vary in shape as well as taste. Even the garnishes are different; although in most places you will get onions and kaymak on the side, in Sarajevo you will not see ground hot pepper, while in Belgrade you certainly will. Ćevapi also differ in ingredients, some places make them only from beef, and some other places make them from a combination of different meats.

Ćevapi found themselves on many banquets, and one of the more interesting historical facts is that Tito served ćevapi even to Elizabeth II. And as Nušić (famous Serbian comedy writer) wrote, a certain Mr. Đorđević, who worked as a cook for the Curie family, personally taught Marie Curie to prepare ćevapi.

Balkan specialties on western tables

And while the ćevapi were passed down from generation to generation, with certain changes in the recipes, they still kept their peculiarity and became a characteristic delicacy from the Balkans. Everyone loves them, and foreigners want to try them every time they visit. And while ćevapi are something common to us, some have brought the preparation of ćevapi to a whole new level.

Onder Sahan, a chef at a British restaurant, prepares a Royal kebab. Although it doesn’t look any different from the real Sarajevo ones, this kebab costs 1200 euros. Why so much? Because it is made from Wagyu Japanese beef, with a combination of French cheese and Jerusalem artichoke.

Real Sarajevo ćevap

Even though we don’t doubt Royal kebab, we all know that the original is always the best. That is why our wish from the start was to bring and preserve the taste of the real Sarajevo ćevap. We have expanded our story and now you can try Walter ćevapi in Belgrade, Novi Sad, and Zrenjanin. Made from 100% beef, with flatbread, kaymak, and onion, our Walter ćevapi are something you just have to try! Order now and taste a piece of history!

Ostale novosti

Istorijat ćevapa

Kebab, kebab, kebab, kebab, kebab, kibob… Although this sounds like a children’s tongue twister, in fact, they are all variations of the same Persian word that simply means - meat. Yes, the word kebab originates from Persia, and today it has taken root as ćevapi in the Balkan region.

Ćevapi were present even in Ancient Greece. Evidence of this is found in works from that period; Homer wrote about “food in the shape of an obelisk” in his epics Iliad and Odyssey. Ćevapi arrived in the Balkans with the arrival of the Turks, but the dish became so common that it became part of the Balkan cultural identity.

Fans of ćevapi: Elizabeth II and Marie Curie

Each region has its own recipe for ćevapi, and they vary in shape as well as taste. Even the garnishes are different; although in most places you will get onions and kaymak on the side, in Sarajevo you will not see ground hot pepper, while in Belgrade you certainly will. Ćevapi also differ in ingredients, some places make them only from beef, and some other places make them from a combination of different meats.

Ćevapi found themselves on many banquets, and one of the more interesting historical facts is that Tito served ćevapi even to Elizabeth II. And as Nušić (famous Serbian comedy writer) wrote, a certain Mr. Đorđević, who worked as a cook for the Curie family, personally taught Marie Curie to prepare ćevapi.

Balkan specialties on western tables

And while the ćevapi were passed down from generation to generation, with certain changes in the recipes, they still kept their peculiarity and became a characteristic delicacy from the Balkans. Everyone loves them, and foreigners want to try them every time they visit. And while ćevapi are something common to us, some have brought the preparation of ćevapi to a whole new level.

Onder Sahan, a chef at a British restaurant, prepares a Royal kebab. Although it doesn’t look any different from the real Sarajevo ones, this kebab costs 1200 euros. Why so much? Because it is made from Wagyu Japanese beef, with a combination of French cheese and Jerusalem artichoke.

Real Sarajevo ćevap

Even though we don’t doubt Royal kebab, we all know that the original is always the best. That is why our wish from the start was to bring and preserve the taste of the real Sarajevo ćevap. We have expanded our story and now you can try Walter ćevapi in Belgrade, Novi Sad, and Zrenjanin. Made from 100% beef, with flatbread, kaymak, and onion, our Walter ćevapi are something you just have to try! Order now and taste a piece of history!

 

Ostale novosti

Contact

Walter BBQ d.o.o

Patrijarha Dimitrija 12

info@walter.rs

Suggestions and complaints

Working hours

Mon – Sat

09:00 – 01:00

Sunday

12:00 – 01:00

© 2020 Branding by GROWWW

Contact

Walter BBQ d.o.o

Patrijarha Dimitrija 12

info@walter.rs

Suggestions and complaints

Working hours

Mon – Sat

09:00 – 01:00

Sunday

12:00 – 01:00