(rolled ćevapi) wrapped in prosciutto or bacon represent a gourmet evolution of the Balkans' most beloved street food. While a traditional ćevap relies on the purity of the meat blend, the "rolovani" version—often called Sarajevski rolovani or u maramici —introduces layers of smoke, fat, and salt that transform the dish into a restaurant-quality delicacy. The Foundation: The Meat
Form the meat into slightly longer, thinner cylinders than usual (about 8–10cm). RECEPT ROLOVANI (UVIJENI) Д†EVAPI U PRЕ UTI ILI S...
Wrap each ćevap tightly with a thin slice of prosciutto or bacon. Secure it with a toothpick if the meat is particularly thick. (rolled ćevapi) wrapped in prosciutto or bacon represent
Cook over medium-high heat on a charcoal grill. The goal is to crisp the outer wrap until the fat becomes translucent and golden while keeping the interior pinkish-grey and juicy. Serving Tradition Wrap each ćevap tightly with a thin slice
A dollop of clotted cream that melts over the hot rolls.
A rolovani ćevap is rarely eaten alone. It demands the "holy trinity" of Balkan sides:
