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In Belgrade, ćevapčići first came from Leskovac in the 1860s, into the kafana "Rajić" at the Great Marketplace (today Studentski Trg), from where they quickly spread across the city, and subsequently, country.In all cases the dish is kept simple, and traditionally served in somun with onions and/or kajmak and yogurt or kefir as appetizer, whereas outside Bosnia, it's common for ćevapi to be served with variety of vegetables and seasonings.Данный сайт предназначен сугубо для лиц 18 лет и старше.They are usually served of 5-10 pieces on a plate or in a flatbread (lepinje or somun), often with chopped onions, sour cream, kajmak, ajvar, cottage cheese, minced red pepper and salt.Bosnian-type ćevapi (halal) are made from two types of minced beef meat, hand mixed and formed with a funnel, while formed ćevapi are grilled.To be able to chat in the chatrooms, unlock hundreds more, and use all the extra functions as the advanced search functions, cam2cam and much more, you need to sign up and create a free account.
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Most dishes are light, as they are cooked in lots of water; the sauces are fully natural, consisting of little more than the natural juices of the vegetables in the dish.
Typical ingredients include tomatoes, potatoes, onions, garlic, bell peppers, cucumbers, carrots, cabbage, mushrooms, spinach, courgette, dried and fresh beans, plums, milk, paprika and cream called pavlaka and kajmak.
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