Ćevapi, pljeskavica, peka and pršut explained

Ćevapi: small seasoned minced-meat pieces

Ćevapi are shaped pieces of seasoned minced meat for cooking. The blend varies between producers, so the name does not guarantee which meats are included. At a butcher's shop, you may buy them raw; at a restaurant, they arrive as a cooked meal.

Ask about the particular product's ingredients and allergens rather than assuming every version uses the same recipe.

Pljeskavica: a larger, flatter patty

Pljeskavica is shaped from minced meat into a broader, flatter piece. It may be plain, seasoned in different ways or stuffed. The name alone does not tell you whether it contains cheese or other additions.

Calling it a burger can help explain its shape, but a bun and burger-style serving are not part of every version.

Peka: a cooking method

Peka refers to a lid and the method of cooking beneath it with embers. Different ingredients can be prepared this way. If a butcher sells meat for peka, that means meat intended for the method, not a finished roasted lunch.

Pršut: cured ham for sharing

Pršut is dry-cured ham, commonly served in thin slices with cheese and bread. Check the product information for its origin and producer, and specify whether you would like it sliced or as a piece.

One question prevents many misunderstandings: Is this ready to eat, or does it still need cooking? Follow it with a question about ingredients if anyone in your group has dietary requirements.

Sources and further reading

• Turistička zajednica Splitsko-dalmatinske županije, Peka