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With Ćevapi. Seems to be a minor naming difference in the Balkan version of Kebab. --141.196.196.164 (talk) 17:24, 28 August 2015 (UTC)[reply]
The Bulgarian version is quite different in size, composition and seasoning and it's typically eaten with different side dishes. I believe it qualifies as a separate dish from Ćevapi, enough to merit its own article. — ToдorBoжinov — 08:37, 29 August 2015 (UTC)[reply]
Generally, we merge articles on items which are largely the same, even if there are regional/national differences. Merge. --Macrakis (talk) 20:05, 27 October 2017 (UTC)[reply]
Oppose merge on the grounds that there is no easy direction to merge, no referenced common origin, and no obvious joint name. Both pages have references sufficient to support independent notability (even if these are not all inline). Klbrain (talk) 21:51, 17 November 2017 (UTC)[reply]
The kepabcheta are the same thing, in terms of spices, herbs, look and size, as Loukanika in todays Greeece. In comparisn to serbian cevapcici, totally different thing. The common root for the name is not a good argument to merge it with cevapcici. How ever in both Loukanika and cevapcici articles it can be mentioned as similar dish in look. But then you could do the same with italian raw pork sausage, the one without the casing... Pixius talk 07:18, 31 March 2022 (UTC)[reply]
