Serbian Цевапи/Cevapi; from Belgrade are made of equal parts of beef and pork, minced together, seasoned, grilled and served on a plate with fries and fresh minced onions, accompanied with sour cream and spices. It can also be served in a thin bun called "lepinja", similar to the Greek Pita. The traditional, and preferred, way of grilling "ćevapčići" is to use glowing coals beneath a grill. The expressions "ćevapčići" or "Kebapi" are both common in parts of Serbia, whereas in Skopje, the capital, from where ćevapčići spread all over the world, ćevapčići is the only traditional expression. Although "ćevapčići" is a formal diminutive, ćevapčići from Leskovac are longer (10–12 cm) than Bosnian ćevapi (5–8 cm). The Leskovac recipe was the one that became popular in Belgrade during the 19th century and then spread all over Yugoslavia, Europe and United States. 