Ćevapi
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Ćevapi
Ćevapi (, ) or ćevapčići (formal: diminutive; , ) is a grilled dish of minced meat found traditionally in the countries of southeast Europe (the Balkans). It is considered a national dish of Bosnia and Herzegovina and Serbia, with Bosnia and Herzegovina taking steps in branding and placing them on the list of intangible heritage, with a nomination for inclusion on the UNESCO Lists of Intangible Cultural Heritage, UNESCO List of Intangible Cultural Heritage. Ćevapi are also common in Albania, Bulgaria, Slovenia, Croatia, Kosovo, Montenegro, North Macedonia and Western Romania. They are usually served in groups of five to ten pieces on a plate or in a pita, flatbread (''lepinja'' or ''somun''), often with chopped onions, kajmak, ajvar (optional), and Edible salt, salt. Bosnian ćevapi are made from two types of minced beef meat, hand-mixed and formed with a funnel, while Serbian ćevapčići are made of beef, Lamb and mutton, lamb, pork, or a mixture. Name and etymology The ...
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Kebab
Kebab ( , ), kebap, kabob (alternative North American spelling), kebob, or kabab (Kashmiri spelling) is a variety of roasted meat dishes that originated in the Middle East. Kebabs consist of cut up ground meat, sometimes with vegetables and various other accompaniments according to the specific recipe. Although kebabs are typically cooked on a skewer over a fire, some kebab dishes are oven-baked in a pan, or prepared as a stew such as '' tas kebab''. The traditional meat for kebabs is most often lamb meat, but regional recipes may include beef, goat, chicken, fish, or even pork (depending on whether or not there are specific religious prohibitions). Etymology The word kebab has ancient origins. It was popularized in the West by Turks to refer to a range of grilled and broiled meat, which may be cooked on skewers, including stews, meatballs, and many other forms. The word likely came to English in the late 17th century from the Persian , partly through Hindustani, and ...
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