?evapi With American Flare


My wife Tina†was born in Sarajevo, Bosnia,†a few years†before the Bosnian war which broke out in April, 1992. Her family fled the country and sought refuge in Germany and later in the US.†Of all the things she remembers about those days, an extensive mix of culinary delights†tops the list.

During our travels to Daytona Beach to visit her family, we are delighted with traditional Bosnian and Greek dishes, such as Pita, Grah, and†?evapi which I have taken a keen interest in.

At the risk of completely bastardizing one of her family’s flagship dishes, I bring you my Americanized†?evapi, a delightful uncased sausage grilled over hot coals and served with somun†bread, sour cream, and raw chopped onion.


  • 1 pound ground beef
  • 1 pound ground pork
  • 1 pound ground lamb
  • 1 large onion, diced fine
  • 3 cloves garlic, diced fine
  • 1 tsp ground cumin
  • 1 tsp ground allspice
  • 1 tsp ground chili powder
  • 1 egg
  • salt
  • pepper


  1. Hand mix together all ingredients except salt and pepper in a large bowl until everything is mixed well.
  2. Carefully form sausages (think breakfast-sausage size) on a large platter and sprinkle with a bit of salt and pepper.
  3. Let sit at room temperature for about 30 minutes.
  4. Grill over direct high heat over lump charcoal until sausages are cooked through, about 4 minutes per side.
  5. Serve with cold diced onions, flatbreads, and sour cream.

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