Banjalučki ćevap (Chevups from Banja Luka)

Finally I took some time in having a look at some new blogs from my birth country. There are soooo many bloggers there; very creative and imaginative people. I like the fact that that part of the world has many influences in cooking. From eastern side Turkish, then Mediterranean  and Greek around the south, Hungarian, Polish and even Russian at north, to western side with influence of Germans and Italians.
Following recipe is influenced by Turkish cuisine. During Ottoman period in Bosnia, many people adopted Turkish way of cooking. This kind of chevups (ćevapi - famous skinless sausages) are made exclusively around Banja Luka (second largest city in Bosnia). A bit smaller chevups than ordinary are 'stuck' togheter in 4 or 5, then grilled as usual. They're always served with lepina (somun) and some freshly sliced onion.

Happy Eid (Bayram - another thing coming from Turks) to those who celebrate today!



Konacno sam nasla malo vremena da pogledam nove blogove iz moje zemlje (bivse). Jako mnogo blogera dolaze odatle; veoma kreativni i mastoviti ljudi! Volim cinjenicu da je taj dio svijeta bio tako mnogo pod uticajem mnogih drugih zemalja. Sa istoka Turska, zatim Grci i druge mediteranske zemlje oko juga, Madjari, Poljaci, pa cak i Rusi na sjeveru, i s a zapada Nijemci i Italijani.
Sljedeci recept je naslijedje Turske kuhinje. Tokom Otomanskog perioda u Bosni, mnogi ljudi su usvojili turski nacin kuhanja.
Ova vrsta cevapa (ćevapi - poznati u svijetu kao 'kobasice bez omotaca') je pripremana iskljucivo oko Banja Luke. Nesto manji cevapi nego inace se sastave (4-5 zajedno) i zatim peku na rostilju. Cevapi se iskljucivo serviraju sa  lepinom (somun) i svjezim crvenim lukom.

Sretan 'Bajram' (jos nesto naslijedjeno od Turaka) onima koji danas slave!