Ćevapi or ćevapčići is a grilled dish of minced meat, a type of skinless sausage, found traditionally in the countries of southeastern Europe. – Wikipedia.
I first tried Ćevapčići in Zagreb and I liked it. And then I had it again on our first day in Dubrovnik. The best Ćevapčići I’ve ever had was the one above from Ćevabdžinica Tima Irma in Mostar, Bosnia. I loved it so much that I was eating it in slo-mo for 1 hour! This dish is simple yet very satisfying. It’s the perfect pairing of sausage looking minced meat usually chicken, beef or lamb, rice or flat bread and of course…AJVAR! I hope I’ll have a good fortune to taste this again.
I think what I loved most was the red sauce. It’s not chili, it was called Ajvar. Ajvar is a pepper-based condiment made principally from red bell peppers. It may also contain garlic, eggplant and chili peppers. Ajvar originates in Serbian cuisine and was therefore long known as “Serbian salad” or “Serbian vegetable caviar”. – Wikipedia
I loved Ajvar it so much that I bought a bottle back to Singapore. I finished it in 4 days! 4 days was quite impressive because I’m not usually a condiment kind of person. But yeah. I hope to taste it again. I hope to do that soon. And well, I’ll try to find a restaurant here in Singapore that serves Ćevapčići.