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Komplet Lepinja is essentially a Serbian flatbread transformed into a meal. The bread is sliced open and filled with a mixture of gravy made from roasted meat drippings, a lightly baked egg, and kajmak, a local clotted cream.
The bread itself is soft but sturdy, designed to hold the filling without collapsing. Once assembled, it is warmed again, allowing the ingredients to fuse together and soak into the crumb, creating a dish that feels both rustic and decadent.
It is usually served on its own, needing no accompaniments. Though simple in construction, it carries boldness in flavour and texture, making it a favourite among those who prefer food that speaks with richness rather than restraint.
Ingredients and Taste
The foundation is lepinja, a Serbian flatbread that is airy and chewy. The filling begins with prebranac or roasted meat gravy, often taken directly from pan drippings. Into this goes a cracked egg, baked just until the yolk sets.
Kajmak plays a central role, lending creaminess and tang that cuts through the richness of the gravy. Its slightly fermented character adds depth, giving the dish a flavour that feels both indulgent and complex without being overwhelming.
The taste is bold, savoury, and layered. The bread soaks up the fat and juices, the egg adds softness, and the kajmak ties everything together. Each bite brings warmth and comfort, with a richness that lingers pleasantly on the palate.
A Taste of History
Komplet Lepinja traces its roots to the town of Užice in western Serbia. It began as a way of stretching simple ingredients into something filling, using bread as the base and meat drippings as a way of ensuring nothing went to waste.
Over time, kajmak and egg were added, turning a practical meal into something more indulgent. It became closely tied to the region, and to this day, Užice remains the place most associated with its preparation and authenticity.
The dish reflects rural traditions where resourcefulness guided cooking. Bread, cream, and gravy were all accessible, and together they created a dish that was affordable yet deeply nourishing. It fed workers, travellers, and families alike.
Today, Komplet Lepinja is celebrated not only in its home region but also across Serbia. It retains its rustic roots while holding a place in modern culinary culture, a dish that continues to connect people with the warmth of tradition.
How to Make Komplet Lepinja (Gravy Filled Flatbread)
Komplet Lepinja is a celebrated dish from western Serbia, especially Užice, known for its rustic flatbread soaked in rich lamb gravy, filled with an egg yolk and clotted cream like kaymak. Expect a deeply savoury bite, soft inside yet slightly crisp outside. See the recipe card at the bottom for printable directions
Ingredients
For the flatbread (Lepinja)
- 500g plain flour
- 1 tsp salt
- 7g dry yeast
- 1 tsp sugar
- 300ml warm water
- 2 tbsp sunflower oil
For the filling
- 200ml lamb stock (traditional), or beef stock
- 4 egg yolks
- 200g kaymak (or clotted cream substitute)
- Pinch of salt
For finishing
- Extra kaymak for serving
- Fresh parsley (optional garnish)
Cooking Instructions
Step 1: Prepare the dough
To begin, mix yeast, sugar, and warm water in a large bowl. Allow to bloom for 10 minutes until foamy. Add flour, salt, and oil, then knead into a soft dough for 8–10 minutes. Cover and let rise until doubled in size, around 1 hour. Move to shaping.
Step 2: Shape the flatbreads
Punch down the dough and divide into 4 pieces. Shape each into a ball, then flatten slightly to a round of about 15 cm. Place on a baking tray lined with parchment. Rest for 15 minutes while preheating the oven.
Step 3: Bake the flatbreads
Preheat the oven to 220°C. Bake for 12–15 minutes until puffed and golden. Remove from oven and allow to cool slightly before cutting. Continue to prepare the filling.
Step 4: Warm the stock
Pour the lamb stock into a saucepan and warm gently over low heat. The stock should be hot but not boiling to soak the bread without turning it soggy too quickly. Transition to preparing bread for filling.
Step 5: Prepare the bread base
Slice the top off each lepinja and gently hollow out some of the crumb. Keep the top as a lid. This creates space for the filling. Move to assembling.
Step 6: Assemble the filling
Into each hollowed bread, place an egg yolk, a generous spoonful of kaymak, and a small pinch of salt. Pour hot stock inside, allowing the bread to absorb the liquid. Replace the bread lid. Transition to finishing.
Step 7: Bake briefly to set
Return the stuffed breads to the oven for 3–4 minutes until the yolk warms and the filling melds. Avoid over baking to maintain a runny yolk. Proceed to final presentation.
Final Step: Serve hot
Serve Komplet Lepinja immediately with extra kaymak on the side. Garnish lightly with parsley if desired. Presentation tip: cut in half and serve on wooden boards to echo its rustic origins.
Variations and substitutions
- If kaymak is unavailable, substitute with clotted cream or a mix of cream cheese and sour cream.
- Beef stock can replace lamb stock for a milder taste.
- For a richer version, some regions add small pieces of roasted lamb into the bread.
Cooking Tips for Perfect Komplet Lepinja
- Use homemade lamb stock for depth and authenticity.
- The bread should be slightly crisp outside but soft enough inside to absorb the stock.
- Keep the yolk slightly runny for the best texture and flavour balance.
- Always assemble and serve immediately for maximum warmth and richness.
Serbian Komplet Lepinja (Gravy Filled Flatbread)
Ingredients
For the flatbread (Lepinja)
- 500 g plain flour
- 1 tsp salt
- 7 g dry yeast
- 1 tsp sugar
- 300 ml warm water
- 2 tbsp sunflower oil
For the filling
- 200 ml lamb stock traditional, or beef stock
- 4 egg yolks
- 200 g kaymak or clotted cream substitute
- Pinch of salt
For finishing
- Extra kaymak for serving
- Fresh parsley optional garnish
Instructions
- To begin, mix yeast, sugar, and warm water in a large bowl. Allow to bloom for 10 minutes until foamy. Add flour, salt, and oil, then knead into a soft dough for 8–10 minutes. Cover and let rise until doubled in size, around 1 hour. Move to shaping.
- Punch down the dough and divide into 4 pieces. Shape each into a ball, then flatten slightly to a round of about 15 cm. Place on a baking tray lined with parchment. Rest for 15 minutes while preheating the oven.
- Preheat the oven to 220°C. Bake for 12–15 minutes until puffed and golden. Remove from oven and allow to cool slightly before cutting. Continue to prepare the filling.
- Pour the lamb stock into a saucepan and warm gently over low heat. The stock should be hot but not boiling to soak the bread without turning it soggy too quickly. Transition to preparing bread for filling.
- Slice the top off each lepinja and gently hollow out some of the crumb. Keep the top as a lid. This creates space for the filling. Move to assembling.
- Into each hollowed bread, place an egg yolk, a generous spoonful of kaymak, and a small pinch of salt. Pour hot stock inside, allowing the bread to absorb the liquid. Replace the bread lid. Transition to finishing.
- Return the stuffed breads to the oven for 3–4 minutes until the yolk warms and the filling melds. Avoid over baking to maintain a runny yolk. Proceed to final presentation.
- Serve Komplet Lepinja immediately with extra kaymak on the side. Garnish lightly with parsley if desired. Presentation tip: cut in half and serve on wooden boards to echo its rustic origins.
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