A specialty of Užice in Serbia, komplet lepinja is a hollowed-out round flatbread filled with kajmak, beaten egg, and piping hot meat drippings. The result is crispy on the edges, soft in the center, rich, salty, and deeply comforting.
Ingredients
- 4 pieces Serbian lepinja bread
- 180 g kajmak
- 4 pieces egg
- 240 ml pork or lamb pan drippings
- to taste fine salt
- to taste ground black pepper
Method
- Heat the oven very high with a baking sheet inside, so the bread sears quickly and the crust becomes crispy without drying out the crumb.
- Slice the top off each lepinja like a lid, keeping a thick base; scoop out some of the crumb from the center to form a soft cavity that will hold the filling.
- Spread the inside with kajmak, especially on the base and under the lid; it should soften on contact with the bread and leave a glossy surface.
- Beat the eggs with a small pinch of salt and pepper until the mixture is uniform, without trying to make it frothy.
- Pour the beaten egg into the prepared breads, then replace the lids slightly ajar so the heat circulates and the filling remains visible.
- Bake on the hot baking sheet until the edges of the bread are golden, the kajmak melts, and the egg is just set but still soft in the center.
- While baking, heat the meat drippings to a simmer; they should be very hot, glossy, and distinctly smell of roasted meat juices.
- Take the breads out, lift the lids, and generously spoon the hot meat drippings inside; wait a brief moment for the crumb to absorb the juices, then serve immediately with the lid placed on top.
Nutrition
Per serving
- Energy
- 358.8 kcal
- Protein
- 11.29 g
- Carbohydrate
- 15.58 g
- Fat
- 27.93 g
- Fibre
- 0.8 g
- Calcium
- 10.18 mg
- Iron
- 0.4 mg
- Magnesium
- 7.88 mg
