Bosnian ćevapi from the Baščaršija district of Sarajevo and Banja Luka is probably the most famous "ćevapi". Travnik and Tuzla are known for their ćevapi made of beef stewed with spices. This dish is very popular in some parts of what was formerly Yugoslavia as well. The stew is poured on "lepinja" or "somun" flatbread with a few chunks of. Banja Luka is known for ćevapi which are multiple rolls (usually four) joined together. Bosnian ćevapi are made from two types of minced beef meat, hand mixed and formed with a funnel. Once they are formed, ćevapi are grilled. 