What is Ćevapčići?
'''Ćevapčići''' (plural form of '''ćevapčić''') or '''ćevapi''' ({{pronounced|ʨɛ'va:pi}}) is a skinless [[meat]] [[sausage]]<ref>{{cite web |url=http://easteuropeanfood.about.com/od/ah/g/cevapcici.htm |title=Cevapcici or cevaps |author=Rolek, Barbara |date=2016 |work=about.com |publisher= |accessdate=21 February 2016 |archive-date=21 September 2015 |archive-url=https://web.archive.org/web/20150921081903/http://easteuropeanfood.about.com/od/ah/g/cevapcici.htm |url-status=dead }}</ref> from [[Bosnia and Herzegovina]], Croatia and [[Serbia]]. It can be found in the countries of what was [[Yugoslavia]]. The [[Czech Republic]], [[Bulgaria]] and the Italian provinces of [[Trieste]] and [[Gorizia]]. Ćevapčići are served on a plate or in a [[pita|flatbread]] (''lepinja'' or ''somun''). Chopped [[onion]]s, [[sour cream]], [[kaymak]], [[ajvar]], [[cottage cheese]], and similar [[sauce]]s are often added. <!-- [[File:Cevapcici in somun.JPG.jpg|thumb|200px|Ćevapi with onions in a ''[[somun]]'', from [[Baščaršija]]]] --> [[File:Bosnian traditional food.jpg|thumb|300px|Bosnian Ćevapčići]] [[Macedonia]]n '''''ќебапчиња/ḱebapčinja;''''' from [[Skopje]] are made of equal parts of [[beef]] and [[pork]], minced together, seasoned, [[Grill (cooking)|grilled]] and served on a plate with fries and fresh minced onions, accompanied with sour cream and spices. It can also be served in a thin bun called ''lepinja'', similar to [[Pita]]. The traditional, and preferred, way of [[grilling]] ''ćevapčići'' is to use glowing coals beneath a [[grill (cooking)|grill]]. The expressions ''ćevapčići'' or ''Kebapi'' are both common in parts of [[North Macedonia]], whereas in Skopje, the capital, from where ćevapčići spread all over the world, ćevapčići is the only traditional expression. Although ''ćevapčići'' is a formal diminutive, ćevapčići from [[Leskovac|Leskova]]<nowiki/>c are longer (10–12&nbsp;cm) than Bosnian ćevapi (5–8&nbsp;cm). The Leskovac recipe was the one that became popular in [[Belgrade]] during the 19th century and then spread