Ćevapi () (f, ,) is a grilled dish of minced meat, a type of a kebab, found traditionally in the countries of southeastern Europe (the Balkans). They are considered a national dish in and Bosnia-and-Herzegovina and are also common in Croatia, Montenegro, Slovenia, as well as in Republic of Macedonia, Bulgaria, Serbia, Romania, Czech Republic, Slovakia, Austria, Turkey and the Italian region bordering Slovenia. 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, cottage cheese, minced red pepper and salt. Bosnian ćevapi are made from two types of minced beef or/and lamb meat, hand mixed and formed with a funnel, while formed ćevapi are grilled. Serb ćevaps are made of either beef, lamb or pork or mixed. Macedonian, Croatian, Bulgarian and Romanian varieties are often made of both pork and beef.