Ćevapi

There are many bistros in the town, serving mainly Bosnian specialities called ćevapi.

Banja Luka is known for ćevapi which are multiple rolls (usually four) joined together.

Travnik and Tuzla are known for their ćevapi made of beef stewed with spices.

Bosnian ćevapi are made from two types of minced beef meat, hand mixed and formed with a funnel.

An essay on ćevapi in BH Dani (in Bosnian)

Some local specialties are ćevapi, burek, dolma, sarma, pilaf, goulash, ajvar and an extensive range of Eastern sweets.

The word ćevapi is plural; the singular form ćevap is rarely used, as a typical serving consists of several ćevapi.

In all cases the dish is kept simple, and traditionally served in somun with onions and/or kajmak and yogurt or kefir as appetizer, whereas outside Bosnia, it's common for ćevapi to be served with variety of vegetables and seasonings.

Although not in the whole Bosnia and Herzegovina, but especially in Sarajevo ćevapi are commonly seen to be sold around the stadiums before and after the matches and you can often see people selling pepita and juices in front of the entrance of the stadium and on the stands during the match.