Our friend Mircea is from Moldova and he was the first to prepare cevapi with ayvar sauce for us. He brought over a mixture of meat, onions, lots of garlic and parsley, formed them around skewers and cooked them on the grill. He also made a sauce that was so delicious we kept the leftovers and referred to it as 'Mitch sauce' after our friend. It wasn't until I saw a couple of pins on Pinterest that I found out that these delights had names other than 'kebab' and 'red pepper sauce', albeit in slightly different form. Cevapi (che-vap'-ee) exists in some form or another all over Southeastern