There is а Bulgarian version only with pork meat and cumin, in addition to the salt and the black pepper. Honestly I think this is the best version, as I do not like beef meat. But Croatian and Serbian - they are identical, are not bad, Bosnian and Turkish - they are also the same, are less good to me, and Romanian is the worst. If I liked beef - then Bosnian and Turkish would be the best and probably Bulgarian and Romanian the worst, soda inflates the size, but deflates the flavor. Just as flavor, Bulgarian has the most, because of the cumin, but the overall taste is less meaty.
@@nick3175 well no Bosnian and Turkish are absolutly not the same, yeah they have some similar thing, but in Bosnia they improved the recepee 😊 I did not liked the Turkish ćevap look a likes when I was there oj vacation
@@tedhadley62 You're not wrong. I'm from Macedonia, and I can proudly say that the town of Strumica, which is in the far south-east corner of Macedonia, has by far the best Cevapi (Kebapi in Macedonian) I've tasted.
I live on south of Hungary, close to Serbia. If you know where to look, you can find Balkan dishes here, like burek, pljeskavica, and cevapi. I had the chance to taste cevap in Croatia, Serbia, and mic in Romania, and of course here in my coutry. I like to dip it in ajvar. Let me tell you, they all taste fantastic, all has their uniqe taste, and they're wonderful. Food should unite the Balkans, all of you guys are awesome. ✌️😁
It's translated as beef in the video although it's not quite "beef" as we know it in the West technically. "Juneće meso"/"junetina" is meat from a cow aged 1-2 years, that weighs no more than 450kg, and hasn't given birth yet. It fits between veal and beef, and this distinction is more common in the Balkans... But the point is, if you make ćevapćići at home using regular ground beef, they'll still be good but won't be quite the same.
It won't taste the same because what you buy at the store is bad quality beef, which has been kept in massive numbers and fed with grain the entire time. Cevapdzinici get their meat from farms, from villages, where the cattle has a good life, and eats grass.
There you have a typical comparison: the Bosnians are gentle and take great care to stay friendly: the Serbs need to tell you they are the best: the Romanians don’t care what you think because they are loving life their way.
@@harbinger200Serbs always claiming everything... We Bosnians are our own, not Serbs, not Croats. The main reason we converted is because nobody liked us. Not the orthodox nor the catholics because of Bosnian church. The Ottomans came showed us a beautiful and clean religion and we accepted. Plus we didn't have to pay jizya tax. Win-win. Now you can keep claiming us. If we are Serbs why did you genocide your own people in Srebrenica them? What's your answer? No answer right?
The recipe for the romanians Mici is way more complex and looks like a real recipe since is not only one type of meat with salt on grill.The romanians are using baking soda for their mix of beef and mutton or beef and pork just like the turkish are doing on some types of kofte so that makes the meat to be bouncy and juicy .Mici have 4 sides,they are not round and this shape allows you to cook it on 4 sides.Another key ingredient which make them stand out is a garlic bone broth beef .Mustard and fresh bread are the cherry on the cake.
I agree with you! As a bosnian i also think the Romanians make the best Mici. But thats not Cevapi. Thats a different dish. We are proud that our bosnian cevapi are made with only meat and salt, NOTHING else. Thats how we like it. Our food is simple with few ingridients, but high quality. We believe that if you use a lot of ingredients in cevapi its because you need to hide low quality (or bad) meat. For us thats a sign of bad cevapi. Cheers!
@harry.flashman beef-mutton mix is really good; 19 century receips use only beef, with shank and shoulder, if I remember, and tallow; a lot of spices, though.
@@mirzaQ3It is the same, every country has different ingredients, it is the same product only the name is different, you are using Serbian language and we are using Romanian ofcourse. 😂
@@do.ro99 No, its not the same! Different ingredients and preparation. Or you think ingredients and preparation dont matter? They dont change the dish? Why do we then have recipe? I have honestly never heard of Mici before, but i know Cevapi very well, i have been making them for 35+ yrs, and i can see that Mici in this video are not the same as our Cevapi. You see the difference just by looking at them. And all the ingredients are a big NO in Bosnia. Try serving your Mici in Bosnia and call them "Cevapi". What do you think the reaction would be? They would all say "What is this? I didnt order this! Where are my Cevapi?". Maybe if you find a blind man he would take a bite, but immediately spit it out. Not because its bad, but because the taste is different and unexpected with all the ingredients. You can not trick us that easy with our own food! It would probably be the same reaction if I served Cevapi in Romania as Mici, dont you think? So its not about the name/language. They are different dishes! They look different and taste different. Try serving pizza with pineapple in Italy! What would happen? And thats only 1 ingredient (the pineapple) wrong. I think you should be more proud of your Mici. Im sure its not that bad?
@@ProjectExMachinajeo sam u Sarajevu, onako nisu losi, cuo sam da je Travnicki cevap najbolji. Takodje sam cuo i za Banjalucki da je mnogo dobar, tj da su oba pomenuta bolji nego Sarajevski.
@@HarryH187 I meni se travnički više sviđa od sarajevskog. Banjalučki mi je ništa posebno (a živim 12 godina u BL) a najbolji banjalučki je u Novom Sadu u Flamingu. Tuzlanski (Limenka ili Sarajka je k'o Zvezda vs Partizan) je vrh ali obavezno pre ćevapa naruči poljev jer to samo u Tuzli možeš probat. Mof favorit je Orhideja u Donjem Vakufu i njihovi ćevapu u kajmaju i saftu - znači nirvana i valhala u isto vreme.
Romanian cuisine doesn't have cevapcici, it has mici, and that is mostly a different dish. Comparing the two dishes is like comparing weisswurten with bratwurst. They are cooked similarly but have different spices, different meat cuts and different taste; mici are known to have been around for some 150 years at least but nowadays are traditionally eaten with mustard; cevapcici are morea meaty and mici have a more spicy and garligy taste (those made according to tradition have lots of spices). Anyhow, real traditional Serbian street food is plejskavitza, not cevapcici (and that one is really goid).
As Macedonian can confirm so far the best I’ve tried are from Saraevo, Bosnia. I am sure all countries in their balkans make them with their own unique way.
To be honest, as long as the meat is fresh and the cevap is not overcooked and left pink in the middle it will be delicious. The more important thing is the bread. To make a perfect Somun is masterful work, getting it crispy on the outside and moist on the inside. You judge a good 'cevabdzinica' by their bread.
Thank you ! They have very beautifully illustrated the differences in balkan cousine and summed up the geopolitical tensions in the balkans. "We are here, they are there" also "we stir it, they mix" very simple.
I lived in Niš for decades, and I think that there are no places there that mostly serve ćevapčići as the primary business strategy, unlike the shops from Sarajevo, Bosnia, Novi Pazar. In Niš, the number one street food is pljeskavica, a type of hamburger. Still, if you sit in kafana, most likely you will be served with the first class ćevapčići.
One of my happiest memories was when I had a Croatian girlfriend, and with her friends we would go to the mountains for a picnic and make our own cepavcici. cevapcici in Croatia is great too.
@@Dosadniste2000come on, you use croatian language because you lost your own under turks, you appropriated croatian medieval and rennaissance writers because you don't have any as you all spoke turkish, and that's the pattern of behaviour, we couldn't appropriate cevapi from the serbs, because cevapi aren't serbian at all, you appropriated it from bosnians, btw you have no culture of your own, opanci and kolo aren't culture, and aren't intrensigly serbian either. Your culuture is being stabbed in the streets of belgrade, or during the traffic dispute or a line in the grocery store, that's your culture, and raw sewage pouring into sava in downtown belgrade.
@@Dosadniste2000 The Serbs from the Krajina were expelled though, not massacred. Besides, you might want to ask yourself why the Serbs tried to ethnically cleanse the Krajina first.
Congrats on all the countries for their food. I will now tell you my personal Romanian recipe: 60% Lamb 40% Beef, Beef Bone Stock, Garlic Puree, Salt, Pepper, Paprika, Cumin, Coriander and a small tea spoon of baking soda. Shape them and freeze. Only put on grill directly from frozen. When you hit them with a fork and they bounce they are done.
Oh, I grew up in South Australia and we used to be able to buy uncooked cevapcici in the supermarket, and they were super delicious.I've never seen them anywhere else.
Kafana Marjan in the small town of Draževac near Niš is my favourite which I’ve had anywhere. Not to mention I’m glad they picked Niš in the video too. My home town.
If it looks the same it doesn't mean it is the same thing. The Romanians started to eat pork more since the Ottoman invasions. The Ottomans would steal all the halal food and, as you might know, they do not eat pork. That is why the most dishes in the Romanian cuisine are based on pork meat: ciorba, sarmale, mici, grilled. In comparison with cevapi or cevapcici, mici has beef/veal, sheep/lamb and pork in it. The fat and the seasoning makes the end result a lot different. One thing is for sure: every East-Europan nation has its roots and individual tradition. We are all proud of our home lands and welcoming whoever wants to enjoy life with us. I am 100% sure that we won't start a war over cevapcici any time soon. :))
Since the soccer Euro there is a Romanian street food stall here (maybe because the Romanian national team was based here) in Wuerzburg/Germany. Since I found it, I have fallen in love with their Mici. Outside brown and crispy, inside juicy, slightly smoky aroma. Since this video I am waiting for the Serbian and Bosnian & Herzogovian stalls to open, so I can compare 😋.
@@darkomiceski3755 you should not disrespect each other cavapi/cici/mici but find a street that starts east of Vienna and ends at the beaches of the Black Sea or maybe because of köfte/kofta even in Turkey or beyond, call it „Street of cevap* culture“ and lure as many of us foodie tourists down there as possible 😂
There's another purpose for the addition of baking soda which the Romanian chef neglected to mention, which is that it tenderizes the meat as well. That's the key ingredient that tenderizes those thin strips of meat in Chinese recipes. But be careful, you gotta add it sparingly. Too much and it'll foul the taste
That’s actually relatively common in Slovenia too. Although it must be noted that we don’t have our own style of Čevapi, but they are usually either Leskovac style or Sarajevo style, depending on the place
@@Satrivacc no no we add beer in the grilled meat before shaping the meat. Then we also splash beer on them but I usually do that to stop flames as it's better than splashing water on the meat
Mici are not the same as cevapi,mici contain sodium bicarbonate in their composition and are made with pork minced meat and garlic while cevapi don't contain sodium bicarbonate,are made from beef,sheep or a beef and sheep minced meat and they lack the garlic that mici have in their composition!
In Greece we call it κεμπάπ /cebáp/ and we mix either beef & lamb minced meat , or chicken & pork, or beef, pork and lamb. Seasoning plays a significant role, cumin, paprika, allspice, sumac, are essential
@@sup3rman355 we just also have it, he didnt say it's only greek, we all share the same foods, it doesnt only belong to one country and thats the beauty of it
I think when you talk about čevapčiči you also need to go to North Macedonia, Albania, Croatia, Bulgaria. I love my čevapčiči with kajmak, ajvar, bela čebula (white onion) and lepinja. I am from Slovenia where they are also super popular. I cannot imagine a BBQ without them. ❤❤❤
I just came back home from a small trip of Slovenia, your country is absolutely stunning, I went to Ljubljana, Piran and Bled (+Vintgar Gorge). The Piran was one of the most beautiful towns I have ever visited, Na zdravje!
@@kuplung22 silver onion then, "srebrni luk/čebula" if you want, the official slovenian is "bela čebula" for "white onion", but I used a dialect word "luk" for "čebula", garlic is "česen" in slovenian, I hope this clears up now how it was used :)
My wife is from Serbia - I love going back to eat the food amazing each town has a slight different taste because they use local farm meat not rubbish from factory farms like America and Australia.
It really doesn’t matter from where are they from if the meat is really good and some spices (to your preference) and grilled on charcoal. I ate all sorts of them beef, lamb, pork, mixed and then the most important addition ajvar. They can be phenomenal and phenomenally bad.
I love ćevapčići and spend a whole roadtrip through the Balkans because of them. This is my top 5: - Banjalučki - Leskovacki - Travnik - Sarajevski - Tuzla The Romanian mici are okay, but not so good in comparison with Bosnian or Serbian. But still better than the Croatian version 😅 Those are bad 😂
@@stefanstojance14 It is not for making them bigger but more tender and juicy, it also contains ground onion , garlic thyme pepper and water. The Romanian Mici is an affordable meal eaten with bread and mustard, on hot days you drink a cool beer with it. The soda in the Mici is not bad for you as it balances the ph in your body and it is also used as a filler in medicine pills.
I've been to Serbia, Romania and Moldova. The best mici or Cevapcic I ever had was at Cotmeana, Romania. The greatest sausages I ever had was at Taiwan.
that is just stupid what you just said. you basically said that you prefer Chinese food to Balkans food. what does that have to do with ćevapi and their variety? it like commenting on hamburger types by saying you like spaghetti bolognaise better.
@@mxweng ćevapi are not sausages. Sausages are, by definition meat products inside a skin or artificial tube of some sort. ćevapi are specialy shaped pieces of minced meat. I come from culture of sausages and ćevapi and for us it it not even similar, let alone the same.
The ones in Romania are very savory and juicy, the recipe differs from place to place but the best are made of beef and sheep meat mixed with bones soup and garlic and extra other spices, thyme etc... I assure you that are extremly tasty and addictive. They are usually served with mustard or mujdei which is garlic paste with sour cream..
Don’t you know that this is Turkish food??? We have exactly the same thing here in Bulgaria too, but we don’t claim that ours is the best. The recipe is so simple that there is no difference wherever you go to eat it
Mici or Mititei do not belong in this video. They might look similar, but thats where that comparison ends. Making mititei is a lot harder than mixing ground beef with salt.
This should not be even debated,Romania owns the best ones because we use pork fat,baking soda to give the taste and texture, where in other countrys they don't eat pork and theys is dry,ruber,small.
@@brrrburberry2554 to use baking soda in cevapcici its not good idea, he will double sized shortly and after few minutes will look like grandmother wrinkles 😂
It depends on the restaurant. You can find bad and good ones in any country. You have to go to places that are known for making them. And they can be very different depending on the place.
Literally the answer is in the name! Chevab/Jevab/Kevab/Kebob, In Turkish C, is J. Ottomans enriched the cuisines of these countries, now they are fighting over who invented it.
Beef, as Westerners knows it, is almost never eaten in Balkans (pretty much for Gulas only), it is a beef "teenager" meat, "Brisket" only, for Cevap. Original recipe is valued starting from 200.000 Euros onwards. Meat preparation takes 72 hours for fermentation and some spices added at the right time during the fermentation period. Most beef used in Balkans is actually a babe beef "Veal". Unfortunately there is no name for beef "teenager" in English language. Suggestion for the name might be Boris Johns (on)
In Iran We Have Same and Called " Lol Kebab " And mostly it is cooked on the roof plates which have a wavy shape and Eat with lavash bread Herbs Pickles and sour orange juice !!!
as a bosnian who tried all of these and more, i can confidently say, the best cevapi come from Travnik (bosnia). Theyre just a bit different from Sarajevski cevapi but you can taste the difference, its just better.
I’d say Bonita out of my personal experience and even in the opinion of all of my friends from Serbia. Friends born and raised in Serbia, just to clarify.
as someone that watching from the side these are all great people that are in some way one nation from my perspective, And they all have CRAZY TESTY FOOD
That's like saying, english, scots and irish are one nation, or turks and azeri are one nation, or tunisians and libyans are one nation, that's just dumb and uneducated.
@@hungryest8643 i don't care for your point at all, i'm trying to explain that saying stuff like that there can get you really hurt. When you are a foreigner and don't understand relations on any level, you don't mention war, don't mention politics, don't mention nationalities, don't mention borders etc, and you don't need a lot of education for that, just some commpn sense, it's the same in every conflict region.
I wanna try at "Petica Ferhatović" "Mrkva", "Željio" and "Zmaj Hrasno" and "Beg" in Sarajevo also in Ćevapćići goes originaly 70% Beef (From neck) and 30% Sheep meat (10% belly and 20% from Shoulder or this 20% same tipe of meat but from goat meat) on 1 kg meat mix you put 50ml water, tsp salt, 1/3 teaspoon of black peppercorn and 3 cloves of garlic in water you boil garlic, peppercorn and salt and when cooldown this water you pour on meat (meat need to be cut in cubes for beef stew) then leave in bowl covered with linen cloth overnight in fridge then tomorrow then you mince meat first on big diameter hole then second time on smaller then knead for 30 min. then put in the bowl and cover again with linen cloth and leave outside of fridge 3-4 hours on some cool place in kitchen. then you shape it using as this man use machine but 1/2 size of that (2 fingers ) one portion should have 200 grams.
In Iran we have something called "Looleh Kabab" or "Kabab Loghmeh" it's the exact same thing just without the Sauces and with Onion and Parsley on Lavash
Leskovački roštilj 016 In banja Luka gets the gold medal. Been traveling the balkans extensively, … northern Makedonia and Albania also make them great.
I have tried cevapcici from all countries with tradition in cevapcici food, and i can say that the best definitely are the Bosnian cevapcici and their bread called lepinja! I don't understand why Romania is included here, where there are places like Kosovo (Prizren), Macedonia (Tetovo, Skopje), or even Montenegro (Ulcinj) with tradition in cevapcici!
@@Dosadniste2000 probao sam cevape i pljeskavicu i u Srbiji, u Beogradu i original i u Leskovcu, ali treba priznati da su bosanski cevapi i lepinja mnogo bolji i ukusniji!
These places have similar ones to bosnian and serbian versions though. Romanian lands were not included in the Ottoman Empire nor the Soviet Russia, just had to pay tribute to protect the population. So this is also visible in the food variation, more porc, extra ingredients etc.
@@jack-w1c ...more lying to cope. Hello canal digger. Your ideas about Ottoman empire stem form your backwardness and need to better than THEM. Romanian territory and Molodvan were always backward and poor, packed with Roma people.
Having tried all 3 types of Cevapcici/Cevapi when I travelled through the Balkans back in pre-Covid days, I've gotta say the Romanian and Serbian ones are a very close tie, maybe the Romanian slightly larger and better value. Bosnians Cevapi still pretty good though.
Not a single Serb will tell you Serbian cevap is of any quality. It is well known among the population that nothing comes close to the authenticity of a Bosnian cevap, and some travel hours to get to the real deal
You skipped over the Romanian way of doing mici. It’s part of the culture and different because it contains cheep/pork which is very different from the Bosnian version.
I had my first plateful in Saltzburg. I'm guessing they were made with soda as they were bigger and softer than Albanian ones. Looking forward to trying some in Prague next year :)
The old man in Romania said he drinks one beer and eats two mici in the morning when he comes to do the groceries.
I liked how the subtitle skipped the beer :D
Find those that have 70% beef and 30% lamb and have your mind blown to pieces.
YES! I got mine in Bihac, BiH. Amazing. (I'm from USA).
I was told "the farther south you go, the better the cevapi". I want to go to Macedonia.
@@tedhadley62We don't talk about Macedonia. If Macedonia has Cevapi, does the Greece has Cevapi also?
There is а Bulgarian version only with pork meat and cumin, in addition to the salt and the black pepper. Honestly I think this is the best version, as I do not like beef meat. But Croatian and Serbian - they are identical, are not bad, Bosnian and Turkish - they are also the same, are less good to me, and Romanian is the worst. If I liked beef - then Bosnian and Turkish would be the best and probably Bulgarian and Romanian the worst, soda inflates the size, but deflates the flavor. Just as flavor, Bulgarian has the most, because of the cumin, but the overall taste is less meaty.
@@nick3175 well no Bosnian and Turkish are absolutly not the same, yeah they have some similar thing, but in Bosnia they improved the recepee 😊 I did not liked the Turkish ćevap look a likes when I was there oj vacation
@@tedhadley62 You're not wrong. I'm from Macedonia, and I can proudly say that the town of Strumica, which is in the far south-east corner of Macedonia, has by far the best Cevapi (Kebapi in Macedonian) I've tasted.
I'm from Serbia and I assure you guys, cevapi from Bosnia are the best. My favorite are the ones from the city of Tuzla.
Lukavac? Stara Sarajka?
Tuzla Limenka
@@beatzrhymesofficial kakva limenka prijatelju. Ako hoces iskustvo sa tradicijom posjeti jednu jedinu Sarajku u Lukavcu.
@@ivanhorvat990 Ne znam o kojoj tradiciji govoriš ja sam od osamdesetih išao u Limenku koja je i dan danas ostala ista, to je tradicija.
@@beatzrhymesofficial u redu onda, ja sam nesto mlađi pa cu te poslusati.
I live on south of Hungary, close to Serbia. If you know where to look, you can find Balkan dishes here, like burek, pljeskavica, and cevapi. I had the chance to taste cevap in Croatia, Serbia, and mic in Romania, and of course here in my coutry. I like to dip it in ajvar. Let me tell you, they all taste fantastic, all has their uniqe taste, and they're wonderful. Food should unite the Balkans, all of you guys are awesome. ✌️😁
Bro we fight over if burek with cheese can be called burek,lol.
Thank you
It's translated as beef in the video although it's not quite "beef" as we know it in the West technically. "Juneće meso"/"junetina" is meat from a cow aged 1-2 years, that weighs no more than 450kg, and hasn't given birth yet. It fits between veal and beef, and this distinction is more common in the Balkans... But the point is, if you make ćevapćići at home using regular ground beef, they'll still be good but won't be quite the same.
I was wondering why the beef was a bit more pale than I expected. That makes sense now.
It won't taste the same because what you buy at the store is bad quality beef, which has been kept in massive numbers and fed with grain the entire time. Cevapdzinici get their meat from farms, from villages, where the cattle has a good life, and eats grass.
There you have a typical comparison: the Bosnians are gentle and take great care to stay friendly: the Serbs need to tell you they are the best: the Romanians don’t care what you think because they are loving life their way.
Romainia ftw.
"Bosnians" are gentle and friendly? You're lucky you haven't been their victim 3 times in one century. Keep it real, bud.
Bosnians are Serbs and converted Serbs to Islam. Same people.
@@harbinger200 More related to Croatians than to Serbs.
@@harbinger200Serbs always claiming everything... We Bosnians are our own, not Serbs, not Croats. The main reason we converted is because nobody liked us. Not the orthodox nor the catholics because of Bosnian church. The Ottomans came showed us a beautiful and clean religion and we accepted. Plus we didn't have to pay jizya tax. Win-win. Now you can keep claiming us. If we are Serbs why did you genocide your own people in Srebrenica them? What's your answer? No answer right?
The recipe for the romanians Mici is way more complex and looks like a real recipe since is not only one type of meat with salt on grill.The romanians are using baking soda for their mix of beef and mutton or beef and pork just like the turkish are doing on some types of kofte so that makes the meat to be bouncy and juicy .Mici have 4 sides,they are not round and this shape allows you to cook it on 4 sides.Another key ingredient which make them stand out is a garlic bone broth beef .Mustard and fresh bread are the cherry on the cake.
Ive only eaten the Romanian version with pork. delicious. pork and Romania ftw
I agree with you! As a bosnian i also think the Romanians make the best Mici. But thats not Cevapi. Thats a different dish. We are proud that our bosnian cevapi are made with only meat and salt, NOTHING else. Thats how we like it. Our food is simple with few ingridients, but high quality. We believe that if you use a lot of ingredients in cevapi its because you need to hide low quality (or bad) meat. For us thats a sign of bad cevapi. Cheers!
@harry.flashman beef-mutton mix is really good; 19 century receips use only beef, with shank and shoulder, if I remember, and tallow; a lot of spices, though.
@@mirzaQ3It is the same, every country has different ingredients, it is the same product only the name is different, you are using Serbian language and we are using Romanian ofcourse. 😂
@@do.ro99
No, its not the same! Different ingredients and preparation.
Or you think ingredients and preparation dont matter? They dont change the dish? Why do we then have recipe?
I have honestly never heard of Mici before, but i know Cevapi very well, i have been making them for 35+ yrs, and i can see that Mici in this video are not the same as our Cevapi. You see the difference just by looking at them. And all the ingredients are a big NO in Bosnia.
Try serving your Mici in Bosnia and call them "Cevapi". What do you think the reaction would be?
They would all say "What is this? I didnt order this! Where are my Cevapi?".
Maybe if you find a blind man he would take a bite, but immediately spit it out. Not because its bad, but because the taste is different and unexpected with all the ingredients.
You can not trick us that easy with our own food!
It would probably be the same reaction if I served Cevapi in Romania as Mici, dont you think?
So its not about the name/language. They are different dishes! They look different and taste different.
Try serving pizza with pineapple in Italy! What would happen? And thats only 1 ingredient (the pineapple) wrong.
I think you should be more proud of your Mici. Im sure its not that bad?
Are these guys crazy? This is going to start another Yugoslavian war
this was my first thought when i saw this video!!!!😂
Haha 😂😆
Germans at it again, lighting the Balkan powder keg fuse. 😂🤣
Do not even try with burek sa sirom. For sure, war will start for sure. 😁😂😂😂😂 I love us all.💪💌🐞🐞🐞🐞
Don't be stupid,learn to respect other people.
There's a different styles within one country also. Just in Bosnia for example, there's Sarajevo, Banja-Luka, Travnik and Tuzla stile.
Tuzla cevap is underrated
@@ProjectExMachinajeo sam u Sarajevu, onako nisu losi, cuo sam da je Travnicki cevap najbolji. Takodje sam cuo i za Banjalucki da je mnogo dobar, tj da su oba pomenuta bolji nego Sarajevski.
@@HarryH187 I meni se travnički više sviđa od sarajevskog. Banjalučki mi je ništa posebno (a živim 12 godina u BL) a najbolji banjalučki je u Novom Sadu u Flamingu. Tuzlanski (Limenka ili Sarajka je k'o Zvezda vs Partizan) je vrh ali obavezno pre ćevapa naruči poljev jer to samo u Tuzli možeš probat. Mof favorit je Orhideja u Donjem Vakufu i njihovi ćevapu u kajmaju i saftu - znači nirvana i valhala u isto vreme.
@@ProjectExMachina ako me put nekada nanese moram obavezno probati 🤩👍🏽
Tuzla on top! One of the best food experiences I've had was ćevapi from a hole-in-a-wall in Tuzla.
Romanian cuisine doesn't have cevapcici, it has mici, and that is mostly a different dish. Comparing the two dishes is like comparing weisswurten with bratwurst. They are cooked similarly but have different spices, different meat cuts and different taste; mici are known to have been around for some 150 years at least but nowadays are traditionally eaten with mustard; cevapcici are morea meaty and mici have a more spicy and garligy taste (those made according to tradition have lots of spices). Anyhow, real traditional Serbian street food is plejskavitza, not cevapcici (and that one is really goid).
I have eaten tonnes of mici in Romania. My favourite food from Romania. Sarmale comes a number 2.
As Macedonian can confirm so far the best I’ve tried are from Saraevo, Bosnia. I am sure all countries in their balkans make them with their own unique way.
To be honest, as long as the meat is fresh and the cevap is not overcooked and left pink in the middle it will be delicious. The more important thing is the bread. To make a perfect Somun is masterful work, getting it crispy on the outside and moist on the inside. You judge a good 'cevabdzinica' by their bread.
Key and Peele already solved this debate
Thank you ! They have very beautifully illustrated the differences in balkan cousine and summed up the geopolitical tensions in the balkans. "We are here, they are there" also "we stir it, they mix" very simple.
As a Serb, I think the best are in Bosnia, but that's my personal opinion out of experience.
Your experience msut be eating only at "sarajevski ćevap"
The first time I ate cevapi was from a serbian co worker from Srpska
Ako ti se ta sranja vise svidjaju, malo morgen si Srbin
Da. BiH. 💪@@Sean-giang
I lived in Niš for decades, and I think that there are no places there that mostly serve ćevapčići as the primary business strategy, unlike the shops from Sarajevo, Bosnia, Novi Pazar. In Niš, the number one street food is pljeskavica, a type of hamburger. Still, if you sit in kafana, most likely you will be served with the first class ćevapčići.
I just arrived in Bosnia and i will look to try this dish ❤
One of my happiest memories was when I had a Croatian girlfriend, and with her friends we would go to the mountains for a picnic and make our own cepavcici. cevapcici in Croatia is great too.
They got cevapčići from Sebs whom they ethnically cleansed. If we bleat about Israeli cultural appropriation, we must do it about Croatian-.
@@Dosadniste2000 Aw grow up. You all speak the same language. Just separated yourselves due to politics and the curse of religion.
@@Baresi-Unico-Capitano Dare you say grow up to victims of Holocaust and Palestinians of Gaza? No.
Blood is on your hands.
@@Dosadniste2000come on, you use croatian language because you lost your own under turks, you appropriated croatian medieval and rennaissance writers because you don't have any as you all spoke turkish, and that's the pattern of behaviour, we couldn't appropriate cevapi from the serbs, because cevapi aren't serbian at all, you appropriated it from bosnians, btw you have no culture of your own, opanci and kolo aren't culture, and aren't intrensigly serbian either.
Your culuture is being stabbed in the streets of belgrade, or during the traffic dispute or a line in the grocery store, that's your culture, and raw sewage pouring into sava in downtown belgrade.
@@Dosadniste2000
The Serbs from the Krajina were expelled though, not massacred. Besides, you might want to ask yourself why the Serbs tried to ethnically cleanse the Krajina first.
it is called Ćevapi.the cici part is something you can add to anything to make it sound small
like Mici. lol
If you're in Sarajevo, seek local recommendation as to where the best place to eat this is, because the tourist hotspot of old town is not.
Not true...
Congrats on all the countries for their food. I will now tell you my personal Romanian recipe: 60% Lamb 40% Beef, Beef Bone Stock, Garlic Puree, Salt, Pepper, Paprika, Cumin, Coriander and a small tea spoon of baking soda. Shape them and freeze. Only put on grill directly from frozen. When you hit them with a fork and they bounce they are done.
salut, cimbru nu pui deloc? cum ies pe gril congelati? nu se ard la exterior? Merci
I was in Bosnia in 1995. Loved eating cevapcici
Oh, I grew up in South Australia and we used to be able to buy uncooked cevapcici in the supermarket, and they were super delicious.I've never seen them anywhere else.
As an American of Romanian descent, I think it’s half ground beef and half ground pork and I eat them with mustard!!!! Îmi plac mititeii tare mult!!!
now i have to eat that tomorrow!
Cevapcici is specifically made with Beef and Lamb.
What you are referring to is Kebapche.
Kafana Marjan in the small town of Draževac near Niš is my favourite which I’ve had anywhere. Not to mention I’m glad they picked Niš in the video too. My home town.
If it looks the same it doesn't mean it is the same thing. The Romanians started to eat pork more since the Ottoman invasions. The Ottomans would steal all the halal food and, as you might know, they do not eat pork. That is why the most dishes in the Romanian cuisine are based on pork meat: ciorba, sarmale, mici, grilled. In comparison with cevapi or cevapcici, mici has beef/veal, sheep/lamb and pork in it. The fat and the seasoning makes the end result a lot different. One thing is for sure: every East-Europan nation has its roots and individual tradition. We are all proud of our home lands and welcoming whoever wants to enjoy life with us. I am 100% sure that we won't start a war over cevapcici any time soon. :))
Since the soccer Euro there is a Romanian street food stall here (maybe because the Romanian national team was based here) in Wuerzburg/Germany. Since I found it, I have fallen in love with their Mici. Outside brown and crispy, inside juicy, slightly smoky aroma. Since this video I am waiting for the Serbian and Bosnian & Herzogovian stalls to open, so I can compare 😋.
Pay a visit to Sunny Beach Bulgaria and try the Bulgarian version. You ain't gonna regret it.
@@pavlinpetkov8984 Nice, another one for my list!👍 Thanks for letting me know! 🤤
@@hassovonfritzeflink9148Bulgarian version is made of low grade meat so they masked it with a lot of spices.
@@pavlinpetkov8984 Hey Pavlin! Thanks for the invitation and your hospitality!
@@darkomiceski3755 you should not disrespect each other cavapi/cici/mici but find a street that starts east of Vienna and ends at the beaches of the Black Sea or maybe because of köfte/kofta even in Turkey or beyond, call it „Street of cevap* culture“ and lure as many of us foodie tourists down there as possible 😂
There's another purpose for the addition of baking soda which the Romanian chef neglected to mention, which is that it tenderizes the meat as well. That's the key ingredient that tenderizes those thin strips of meat in Chinese recipes. But be careful, you gotta add it sparingly. Too much and it'll foul the taste
that baking soda Romania uses makes them big and bouncy
Romania also uses beer to make them juicy
That’s actually relatively common in Slovenia too. Although it must be noted that we don’t have our own style of Čevapi, but they are usually either Leskovac style or Sarajevo style, depending on the place
most bosnians use beer aswell to splash on čevapi while grilling
@@Satrivacc no no we add beer in the grilled meat before shaping the meat. Then we also splash beer on them but I usually do that to stop flames as it's better than splashing water on the meat
@@banu6301 we dont add beer in the meat we splash the meat with beer
@@Satrivacc on the store bought ones yes but if you make the meat yourself you do add meat. Or at least that's how we do it in Ardeal
Mici are not the same as cevapi,mici contain sodium bicarbonate in their composition and are made with pork minced meat and garlic while cevapi don't contain sodium bicarbonate,are made from beef,sheep or a beef and sheep minced meat and they lack the garlic that mici have in their composition!
inst this exactly what the video also said?
@@marcuionut6319in this video they say are the same. Theyr not
@@Geambasu169 they say mici are special coz they have sodium bicarbonate
Exact asta au menționat în documentar la sfârșit
In Romania we use pork or beef or lamb or combination of the 3. Also garlick.
Ate at that Romanian market.. it's the bomb.
Cevapi from Banja Luka , called banjalucki cevap taste even better, you should've visited Banja Luka and try these as well
As Serbian I cant believe cevapcici are finally on this channel But what I cant believe more that here is represented my hometown Nish
In Greece we call it κεμπάπ /cebáp/ and we mix either beef & lamb minced meat , or chicken & pork, or beef, pork and lamb. Seasoning plays a significant role, cumin, paprika, allspice, sumac, are essential
You already have fantastic gyro and kebab, so leave something for other Balkan countries.😁
So you pronounce it in Macedonian? 😂😂😂 Thats hilarious
@@PerdiccasMKD What's "Macedonian"? Oh, you mean Bulgarian, no, it's Persian and the name is Arabic: كباب /kabá:b/
@@sup3rman355 we just also have it, he didnt say it's only greek, we all share the same foods, it doesnt only belong to one country and thats the beauty of it
@@PerdiccasMKD BTW since you're "Macedonian" and you sign as Perdiccas, what does the name of the general mean in your Slavic language?
I think when you talk about čevapčiči you also need to go to North Macedonia, Albania, Croatia, Bulgaria. I love my čevapčiči with kajmak, ajvar, bela čebula (white onion) and lepinja. I am from Slovenia where they are also super popular. I cannot imagine a BBQ without them. ❤❤❤
White onion= garlic
I just came back home from a small trip of Slovenia, your country is absolutely stunning, I went to Ljubljana, Piran and Bled (+Vintgar Gorge). The Piran was one of the most beautiful towns I have ever visited, Na zdravje!
@@kuplung22 silver onion then, "srebrni luk/čebula" if you want, the official slovenian is "bela čebula" for "white onion", but I used a dialect word "luk" for "čebula", garlic is "česen" in slovenian, I hope this clears up now how it was used :)
@@niceguy3823 Na zdravje! :) I am happy you had a good time :)
@@marcel8330 in Serbian it's beli luk. Im from serbia. But in English it's garlic. I know what you mean.
The best čevapčiči are from the home grill splashed with beer.
Cevapcici or not Sarajevo, Bosnia/Herzegovina is an underrated food & drinking destination!❤
Tomorrow I'll go and buy some mici! With pork meat, the ones I love!
My wife is from Serbia - I love going back to eat the food amazing each town has a slight different taste because they use local farm meat not rubbish from factory farms like America and Australia.
It really doesn’t matter from where are they from if the meat is really good and some spices (to your preference) and grilled on charcoal. I ate all sorts of them beef, lamb, pork, mixed and then the most important addition ajvar. They can be phenomenal and phenomenally bad.
I love ćevapčići and spend a whole roadtrip through the Balkans because of them. This is my top 5:
- Banjalučki
- Leskovacki
- Travnik
- Sarajevski
- Tuzla
The Romanian mici are okay, but not so good in comparison with Bosnian or Serbian. But still better than the Croatian version 😅 Those are bad 😂
A man of culture and truth.
Banjalučki su definitivno najbolji..
The Romanian responses were the best 😆
All of them look delicious!
Yes but making cevapi artificial bigger with soda is not really a good thing
@@stefanstojance14 It is not for making them bigger but more tender and juicy, it also contains ground onion , garlic thyme pepper and water. The Romanian Mici is an affordable meal eaten with bread and mustard, on hot days you drink a cool beer with it. The soda in the Mici is not bad for you as it balances the ph in your body and it is also used as a filler in medicine pills.
@@stefanstojance14 Mici are not cevapi,the sodium bicarbonate in them has the purpose to make them puffy!
Especially the last Romanian guy😅
@@stefanstojance14 , it makes them much more tender and juicier, that's the thing.
I've been to Serbia, Romania and Moldova. The best mici or Cevapcic I ever had was at Cotmeana, Romania. The greatest sausages I ever had was at Taiwan.
that is just stupid what you just said. you basically said that you prefer Chinese food to Balkans food. what does that have to do with ćevapi and their variety? it like commenting on hamburger types by saying you like spaghetti bolognaise better.
Not true. I am comparing sausages only. Despite they have different tastes with different meats. They are sausages.
@@mxweng ćevapi are not sausages. Sausages are, by definition meat products inside a skin or artificial tube of some sort. ćevapi are specialy shaped pieces of minced meat. I come from culture of sausages and ćevapi and for us it it not even similar, let alone the same.
bro taiwan fed you dog
@@hadinapokalix7329 Only if you can afford it. Dog meats are expensive so you need to pay $$$ for it just like guns and illegal drugs.
This is a bosnian speciality Leskovac is known for its bbq grills not. Sarajevo is the home to the cevap.
thank you for your English
@@Dosadniste2000 nema problems.
The ones in Romania are very savory and juicy, the recipe differs from place to place but the best are made of beef and sheep meat mixed with bones soup and garlic and extra other spices, thyme etc... I assure you that are extremly tasty and addictive. They are usually served with mustard or mujdei which is garlic paste with sour cream..
I'm from Sarajevo and the ćevapi from Travnik, mainly the Hari ćevabdžinica are one of the best ćevapi I ever had.
Don’t you know that this is Turkish food???
We have exactly the same thing here in Bulgaria too, but we don’t claim that ours is the best. The recipe is so simple that there is no difference wherever you go to eat it
I’m just happy this video isn’t narrated from the dish’s point of view
Mici or Mititei do not belong in this video. They might look similar, but thats where that comparison ends. Making mititei is a lot harder than mixing ground beef with salt.
Mici with tecuci mustard is unmatched sorry ❤ love meat
In Albania 🇦🇱 we have our own version of it, it is called qofte and is super delicious.
As Albanian i grew up eating qofte or Cevapi, one of the best product ever 🙂
Romania is the best. The rest treat the traditional dish like it's fast food. We would never do that.
I havent eaten Romanian cevapi, but Bosnian and Serbian are both great. I prefer Sarajevski cevap a little more though.
The quality of the meat would make a big difference too im sure.
This should not be even debated,Romania owns the best ones because we use pork fat,baking soda to give the taste and texture, where in other countrys they don't eat pork and theys is dry,ruber,small.
Pork fat and baking soda? 😂😂😂😂😂😂😂😂😂😂😂😂😂
@@brrrburberry2554 to use baking soda in cevapcici its not good idea, he will double sized shortly and after few minutes will look like grandmother wrinkles 😂
Romanians changed the recipe so much, you can't even call yours cevapi anymore
Vlasi Srbi i Rumuni 😂😂😂jedna familija isti obicaji @@damirblazevic4823
@@TheMagzy1 we dont cal ours cevapi and we were in the balkans before all of you never forget it
Definitely Bosnian ones! As a Croat, I can definitely confirm that Bosnians have the best street food in the Balkan. 👌
It depends on the restaurant. You can find bad and good ones in any country. You have to go to places that are known for making them. And they can be very different depending on the place.
Literally the answer is in the name! Chevab/Jevab/Kevab/Kebob, In Turkish C, is J. Ottomans enriched the cuisines of these countries, now they are fighting over who invented it.
Bosnian cevapi are best no questions asked. Bosnia should brand and patent their cevapi.
make sure you steal nothing from Leskovac
@@Dosadniste2000😂
Using only beef for cevapi will make them dry, thats why we add a percentage of pork to make them little fresh. Pozdrav
Željo and Nune in Sarajevo, going there frequently, never know which one to choose. Novi Pazar ones i think just amazing.
I tried a similar one called Kufka and it’s pretty good.
BULGARIAN KEBABCHE GANG
the Bosnian version looks very good too, but yeah.. ours are the best haha
Meni su cevapi iz Bosne bili naj ukusniji - Banjalucki i iz Velike Kladuse(Kvarta)
Beef, as Westerners knows it, is almost never eaten in Balkans (pretty much for Gulas only), it is a beef "teenager" meat, "Brisket" only, for Cevap. Original recipe is valued starting from 200.000 Euros onwards. Meat preparation takes 72 hours for fermentation and some spices added at the right time during the fermentation period.
Most beef used in Balkans is actually a babe beef "Veal". Unfortunately there is no name for beef "teenager" in English language. Suggestion for the name might be Boris Johns (on)
Yearling beef?
Yeah, we like the young beef since it tastes better but recently everyone buys beef from the Netherlands which btw is of poor quality.
In Iran We Have Same and Called " Lol Kebab " And mostly it is cooked on the roof plates which have a wavy shape and Eat with lavash bread Herbs Pickles and sour orange juice !!!
as a bosnian who tried all of these and more, i can confidently say, the best cevapi come from Travnik (bosnia). Theyre just a bit different from Sarajevski cevapi but you can taste the difference, its just better.
I’d say Bonita out of my personal experience and even in the opinion of all of my friends from Serbia. Friends born and raised in Serbia, just to clarify.
I learned this from Key and Peele.
I tried Cevapcici at Bosnia and Herzegovina and it was very delicious.
as someone that watching from the side these are all great people that are in some way one nation from my perspective, And they all have CRAZY TESTY FOOD
That's like saying, english, scots and irish are one nation, or turks and azeri are one nation, or tunisians and libyans are one nation, that's just dumb and uneducated.
@@dannyboy-vtc5741 You missed the point my educated friend.
@@hungryest8643 i don't care for your point at all, i'm trying to explain that saying stuff like that there can get you really hurt.
When you are a foreigner and don't understand relations on any level, you don't mention war, don't mention politics, don't mention nationalities, don't mention borders etc, and you don't need a lot of education for that, just some commpn sense, it's the same in every conflict region.
@@dannyboy-vtc5741 cry more about conflicts in a food channel
In Chicago we have our choice of Bosnian, Serbian, Macedonian, Croatian etc. needs to be more popular!
The Balkan boys they like to party like no nobody
As a Hungarian whos favorite in general is not really Romunia: Mici is the best of all of them. That baking soda makes the difference.
Don't be ridiculous
Every food is good food. **Best** is purely subjective and personal
Ive never been but believe/have heard that cevapi from Travnik are the best
I wanna try at "Petica Ferhatović" "Mrkva", "Željio" and "Zmaj Hrasno" and "Beg" in Sarajevo also in Ćevapćići goes originaly 70% Beef (From neck) and 30% Sheep meat (10% belly and 20% from Shoulder or this 20% same tipe of meat but from goat meat) on 1 kg meat mix you put 50ml water, tsp salt, 1/3 teaspoon of black peppercorn and 3 cloves of garlic in water you boil garlic, peppercorn and salt and when cooldown this water you pour on meat (meat need to be cut in cubes for beef stew) then leave in bowl covered with linen cloth overnight in fridge then tomorrow then you mince meat first on big diameter hole then second time on smaller then knead for 30 min. then put in the bowl and cover again with linen cloth and leave outside of fridge 3-4 hours on some cool place in kitchen. then you shape it using as this man use machine but 1/2 size of that (2 fingers ) one portion should have 200 grams.
In Iran we have something called "Looleh Kabab" or "Kabab Loghmeh" it's the exact same thing just without the Sauces and with Onion and Parsley on Lavash
I would love to try that :) Greetings from Serbia :)
Leskovački roštilj 016
In banja Luka gets the gold medal. Been traveling the balkans extensively, … northern Makedonia and Albania also make them great.
If you come in Sarajevo and you dont try Ćevapi its like you never visited Sarajevo.
KAO I U TUZLI,ZENICI,TRAVNIKU,I SVIM NASIM GRADOVIMA
Mmm, why only these countries are in competition? Bulgarian kebapche is wonderfull🇧🇬
Bosnian cevapi is the best. I had it in Sarajevo. Sooo mouthwatering
U BiH, sladoled moze da se jede u prolazu, za cevape se sjeda ko i za sve pite i burek. To je cejf.
Cevapcici is a diminutive plural. Word is Ћевап/Ćevap.
Mici are the best 😅
Key & Peele
Banja Luka brate moj ❤
The best cevapi are on my grill in Milwaukee.
koga boli k sta si u milvajkiju ajd odj izdajniku
I have tried cevapcici from all countries with tradition in cevapcici food, and i can say that the best definitely are the Bosnian cevapcici and their bread called lepinja! I don't understand why Romania is included here, where there are places like Kosovo (Prizren), Macedonia (Tetovo, Skopje), or even Montenegro (Ulcinj) with tradition in cevapcici!
Just as I suspected, a troll who never tried Serbian (as state) food and steals lepinja to be solely Bosnian (Bosnia as state)
@@Dosadniste2000 probao sam cevape i pljeskavicu i u Srbiji, u Beogradu i original i u Leskovcu, ali treba priznati da su bosanski cevapi i lepinja mnogo bolji i ukusniji!
These places have similar ones to bosnian and serbian versions though. Romanian lands were not included in the Ottoman Empire nor the Soviet Russia, just had to pay tribute to protect the population. So this is also visible in the food variation, more porc, extra ingredients etc.
@@jack-w1c ...more lying to cope.
Hello canal digger. Your ideas about Ottoman empire stem form your backwardness and need to better than THEM. Romanian territory and Molodvan were always backward and poor, packed with Roma people.
@@jack-w1c Wallachia,Moldavia and Dobruja were otoman empire learn more on wikipedia
You left Kosovo out! One of the best qebap/qyfte you can have in Kosovo ;-)
Having tried all 3 types of Cevapcici/Cevapi when I travelled through the Balkans back in pre-Covid days, I've gotta say the Romanian and Serbian ones are a very close tie, maybe the Romanian slightly larger and better value. Bosnians Cevapi still pretty good though.
So funny 😂😂
Not a single Serb will tell you Serbian cevap is of any quality. It is well known among the population that nothing comes close to the authenticity of a Bosnian cevap, and some travel hours to get to the real deal
I eat these a lot in Trieste, every one I know in italy thinks they are italian from Trieste
Najbolji ćevap u srbiji je sarajveski ćevap! 😄😁 dobri su nasi makedonski rumunski, Ali Mostar sarajevo bosna! Nema šta, POBEDA! ❤
MACEDONIA , SERBIA , BOSNIA !
You skipped over the Romanian way of doing mici. It’s part of the culture and different because it contains cheep/pork which is very different from the Bosnian version.
You talk about cevapi in Serbia and go do a story in Nis?!?!? Everyone knows where the best grill and cevapi in Serbia are...
Bosnians for me are the best one, they focus on the quality of meat and don’t have to mix it with other ingredients to push the flavor 🇧🇦
Which Bosnian? There are many styles and all are diferent
Spices are the flavour. Bosnian style is just too lazy for me.
@@mmr1137 Stop lying, Serbs don't use spices, Bosnian Muslims do, they add lard and broth
Bosnian ones look like pure poverty lmao
In Bosnia they add almost nothing because they couldn’t afford back then so the taste is more flat.
Very interesting video, even though I live in Vienna I don't know much about Eastern European countries:(
I had my first plateful in Saltzburg. I'm guessing they were made with soda as they were bigger and softer than Albanian ones. Looking forward to trying some in Prague next year :)
@@VikOlliver Saltzberg is such an amazing place