Ten with Onion

Ćevapi (also called ćevapčići) are small, grilled, oblong patties of minced meat, with a lot of pride and tradition in the countries of southeastern Europe (the Balkans). A ćevap can be made of beef, lamb or pork, depending on one’s taste or culture.

They are considered a national dish in Bosnia and Herzegovina and Serbia and are also common in Croatia, Kosovo, Montenegro, Albania, Slovenia, as well as in Republic of Macedonia, Bulgaria and Romania. One can surmise that they are local variations of the Middle Eastern Kebab, who is like their older sibling. You know, bigger and first-born, but not as sweet or manageable.

No-one who has travelled around the Balkans can say they have done so without having at least one round of “Ten with onion” ( “Deset s lukom”). Normally, one can savor the mouth-watering dainties with a side of fries or kajmak ( a Balkan variation on cream cheese).

The old school kafanas (a kafana is a Balkan tavern) way to eat them is out of a metal oval shaped plate. Usually it is a good sign if a ćevapi place uses those.

With the advent of fast food delivery, ćevapi are having a small renaissance right now. There are a lot of delivery places with trendy names and even some very off-the-beaten-track variations, like the vegetarian, kale ćevapi, or ćevapi in miso soup. Do not be surprised if the next order of ćevapi is delivered to your doorstep by a guy in a Wookiee suit.