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Ćevapi
Ćevapi () or ćevapčići (formal diminutive, , ) is a grilled dish of minced meat, a type of skinless sausage, found traditionally in the countries of southeastern Europe (the Balkans). They are considered a national dish in Bosnia and Herzegovina and Serbia〔(【引用サイトリンク】accessdate=August 9, 2010 )〕 and are also common in Croatia, Montenegro, Slovenia, as well as in Albania, Republic of Macedonia, Bulgaria, Romania, Czech Republic, Slovakia, Austria and the Italian region bordering Slovenia.
Ćevapi has its origins in the Balkans during the Ottoman period, and represents a regional speciality similar to the kofte kebab.
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, feta cheese, minced red pepper and salt. Bosnian ćevapi are made from two types of minced beef meat, hand mixed and formed with a funnel, while formed ćevapi are grilled. Serb ćevapčići are made of either beef, lamb or pork or mixed. Macedonian, Croatian, Bulgarian and Romanian varieties are often made of both pork and beef.
==Name and etymology==
The word ''ćevap'' comes from the Persian word kebab, sometimes with the South Slavic diminutive ending ''-čići'' (Bosnian, Croatian: ''ćevapčići/ćevapi''; Slovene: ''čevapčiči/čevapi''; (セルビア語:ћевапчићи/ћевапи, ''ćevapčići/ćevapi''); (マケドニア語:Ќебапи, ''kjebapi''); (ブルガリア語:Кебапчета, ''kebapcheta''), (チェコ語:čevabčiči)). The word ćevapi is plural; the singular form ćevap is rarely used, as a typical serving consists of several ćevapi.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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