query on croatian sausage, paviticas-

[Kathleen E. Miller]

I spent 2 weeks in Orasje (Bosnia - right on the Republika Srpska border)
monitoring the 1998 elections with the OCSE. The little diner next door to
the polling station had cevapci'ci (called Cevaps - by the seasoned
Americans in OSCE) It was as said before an elongated mass of incredibly
greasy ground meat with no casing served on quasi-Tandori bread.



Kathleen E. Miller
Research Assistant to William Safire
The New York Times

At 11:46 AM 8/3/02 -0400, you wrote:
>>There's a kind of sausage called cevapcici [tSEvaptSitSi], which hails from
>>the former Yugoslavia ....
>
>When I first encountered this it was named in Croatian "cevabcici" with
>haceks on all of the "c"s. Spelling with "p" appears more common on the Web
>today, and the diacritical marks are varied. I believe this is quite
>popular in Germany etc. today.
>
>I wonder whether the "cevab-" is cognate with Turkish "kebap"/"kebab" as in
>"shishkabob".
>
>-- Doug Wilson