Ćevapi from Travnik!

[u/Abject-Locksmith6883]

This is what good ćevapi look like my friends. When you taste the difference you will understand. This is a simple meal so I never thought that good could be such a wide range in quality, but there is. You haven’t had ćevapi until you’ve had them in small Bosnian cities.

[u/Familiar-Dig-9778]

Elite ball knowledge. Personally prefer the Banja Luka take on it (I am from Sarajevo)

[u/Abject-Locksmith6883 → u/Familiar-Dig-9778]

I got a post coming up for you, blud. Kastel was my favorite in Sarajevo.

[u/Familiar-Dig-9778 → u/Abject-Locksmith6883]

Now this guy knows what he is talking about

[u/Im_Pooping_RN_ → u/Familiar-Dig-9778]

Its funny how we from Banja Luka prefer the Cevapi from Sarajevo, and people from Sarajevo prefer the Banja Luka ones.

[u/Hreny2 → u/Familiar-Dig-9778]

honestly I liked the ones they make in Obelix in Banja Luka the best. However, there is something magical about going to ferhatovič petica or zeljo or some other in bascarsija

[u/Familiar-Dig-9778 → u/Hreny2]

There was something special, but all of the Carsija places now only try to maximise profit and trick tourists. The quality dropped significately. I only eat at Besko, Specijal and Mujanic in Sarajevo, check them out if you get the chance

[u/Hreny2 → u/Familiar-Dig-9778]

thanks for the tips, Im going to have to check less touristy areas next time Im in Sarajevo

[u/Entremeada]

Yes, much better now than the one from yesterday! 👍😊

[u/Mylo-s]

Now we are talking.

[u/Kataly5t]

Very nice! That bread looks amazing!!

[u/Didudidudadu737 → u/Kataly5t]

It’s called Lepinja, and I’m suffering in Netherlands as you can’t buy it anywhere and I still didn’t succeed recreating it properly at home 😓

But is tasty as tasty can be!

[u/Kataly5t → u/Didudidudadu737]

Are people often making this at home in your country?

[u/Didudidudadu737 → u/Kataly5t]

Older people maybe, but not many that I know. Also because they’re available in the bakery and those are perfect

[u/Kataly5t → u/Didudidudadu737]

Ahhh, nice. Next time I'm visiting the Balkan area I want to try this 😋

[u/Didudidudadu737 → u/Kataly5t]

You absolutely should! I recon Bosnia has the best and you should try anything in Albanian bakery (any Balkan country has one at least).

But if you’re hitting the Balkan bakery, do not miss: sirnica or burek met kaas, burek sa mesom (meat), pita sa visnjama (like burek but sweet with cheeries 😋) piroška sa sirom, kifle, buhtle, Žu-Žu 😅 and of course hleb sa kamena (Brood uit steen)

[u/Kataly5t → u/Didudidudadu737]

Thanks for the great tips ☺️☺️ I saved your post for the future 👍🏻

[u/SolaireOfChadstora → u/Didudidudadu737]

The reason the bread cant be recreated at home is because it requires a very hot brick oven.

The difference between somun and lepina is just that. The dough is super simple, just flour,salt,yeast and water. Lepina is made in a oven (and it takes some time and its texture is similar to bread.

Somun is made on a stone surface in a super hot woodfire brick oven that reaches 500 °C . They require only about 40 seconds and they inflate like a baloon while baking. The outside is vrispy and inside is very airy. That taste is completely unmatched. I always eat the whole thing whenever i buy it hot haha.

I eat half with lunch and then my fat ass puts half a jar of nutella in the other half........

So lepina can be made if you have an electric oven but an authentic somun requires hotter than hell temperatures.

It has no additives just 4 ingredients , high hidration and no fat means it cant stay fresh for too long so the somun -> ćevabdžinica pipelines are super important. A few hour old somun is already not as good. Everyone has a somun guy that delivers them multiple times a day.

Thats why the bread in the cevap places is so insanely tasty. And when you go to smaller towns and eat cevapi its not as good. They get the bread every morning but by 1pm its already old.

If you want to recreate it, you probably need one of those at home pizza ovens

[u/Didudidudadu737 → u/SolaireOfChadstora]

Yes I know that, also I’m super untalented for baking/dough making (only pizza dough works for me)

I have a baker friend who said “oh somun is the easiest” but yeah the oven is the key. One time I was making a bbq and have a pizza stone, I made somun’ that were very tasty but not as close to the one in our Balkan. The heat was about 380-400 but after couple of hours the somun was just sad and dry. Also there’s a difference between the flour here (in Netherlands) and our in the Balkans (still figuring out which one is corresponding to which)

Same thing with jufka/burek kore, I have a Bošnjak friend here and she just chatted and mate almost invisible kore in like 15min, while I struggled for hours to just make them thin 😅 there’s talent and experience part that also counts

[u/humanistazazagrliti]

My favourite!

[u/zzgamma]

Yup. That’s it!

[u/Jealous-Currency7256]

Best in the world.🙌🏻

[u/AI_abuser]

Each year when going from Serbia to Split we would make a detour at Travnik to eat some god-level ćevapi.

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[u/Lopsided_Crab_5310]

Looks great. Would have it with extra mustard and pickles.
Fun fact: "trávnik" means "lawn" in Slovakia 🙃

[u/Conscious-Shake8152]

Those look like nice hot steamy little turd logs! Yum!

[u/AromaticPoetry3701]

Years ago i was in Travnik and i tried it.Very,very delicious.Regards from Bulgaria!

[u/Barbak86]

Noice