Ćevapčići
Macedonian ќебапчиња/ḱebapčinja; from Skopje 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 Turkish Pide. 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 North Macedonia, 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.