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Kebob, kebob, kabob, kibob, kebap, etc. It may sound like a set of children’s counting rhymes, but these are all different Persian words that all signify the same thing: meat. Indeed, the word “ćevap” comes from Persia, and in our area, it has since evolved into a well-known local dish.

Ćevapi were present even in Ancient Greece. This is evidenced in the written masterpieces of the time; in his epics, _Illiad_ and _Odyssey_ Homer wrote of the “obelisk-shaped beef dish.” Ćevapi first appeared in the Balkans with the arrival of the Turks, but the dish quickly entrenched itself and became a symbol of the region’s cultural identity.


Each region has its own recipe for ćevapi, which differs in both shape and taste. Even the side dishes are different; while onion and kaymak are typically served as a side dish, you won’t find ground hot chili pepper in Sarajevo, but you most surely will in Belgrade. Ćevapi also differ in composition; in some regions, they are made entirely of beef, while in others, a variety of meats are used.

One of the more intriguing historical facts is that Tito served ćevapi to Elizabeth II. Ćevapi found their place on numerous tables. And as Nušić noted, a certain Mr. Đorđević, who served as the Curie family’s cook, personally instructed Maria Curie on how to make ćevapi.


And even if the recipes for ćevapi slightly changed from generation to generation, they managed to keep their distinctive flavour and develop into a typical Balkan delicacy. Everyone enjoys them, and when travelers arrive in these regions, they undoubtedly want to taste them. So, although ćevapi are something we all regularly prepare, some people have taken ćevapi preparation to another height.

A Royal kebab is prepared by Onder Sahan, a chef in a British restaurant. This kebab costs 1,200 euros even though it appears identical to the genuine ones from Sarajevo. Why so expensive? Because it is prepared with Wagyu Japanese beef and combines Jerusalem artichoke and French cheese.


Even though Royal Kebab is without a doubt a great delicacy, we all agree that the original is always the best. Because of this, our goal has always been to recreate and maintain the flavour of an authentic Sarajevo ćevap. You can now try Walter’s ćevaps in Belgrade, Novi Sad, and Zrenjanin thanks to the growth of our tale. Our Walter ćevapi made only from beef and served with flatbread, kaymak, and onion, are indeed a specialty that you must taste! Order right away to enjoy the taste of history!