Sarajevo-style cevapi are beef-only finger sausages, traditionally four-fingers long (6 to 10 cm), grilled over coals and served in a fresh somun flatbread with raw onion and kajmak cream.

Cevapi entered Bosnian cooking through Ottoman Turkish kebab tradition during the empire's 500-year presence in the Balkans. The Sarajevo standard separated from the Yugoslav-wide cevapi (which mixes beef, lamb and pork) by requiring beef-only and the four-finger length, an EU geographical-indication claim filed in the 2010s. Cevabdzinica Mrkva opened on Bravadziluk in 1963; Petica Ferhatovic opened for the 1984 Olympics; Zeljo and Hodzic anchor the same row.

4 editor picks for Cevapi in Sarajevo, ranked by editorial score. All Sarajevo signature dishes · Cevapi across every city.

Also in: Belgrade, St. Louis.

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