Komplet Lepinja

Komplet Lepinja is the cult street-food snack of Užice in western Serbia, declared a protected cultural heritage food by the Serbian government. A soft flatbread (lepinja) is hollowed out, filled with beef dripping (loj), cracked with a raw egg, and baked in a wood-fired oven until the egg sets and the bread crisps. The result is indulgent, smoky, and deeply savoury — best eaten standing at the bakery counter with a cup of strong coffee.

Serves: 2

Ingredients

• 2 lepinja flatbreads (or pita breads as substitute)
• 4 tbsp beef dripping (loj) or clarified butter
• 2 eggs
• 4 tbsp kajmak (clotted cream) or thick sour cream
• Salt and black pepper
• Fresh spring onion, sliced (optional)

Instructions

1. Preheat your oven to 220°C (430°F) with a cast-iron pan or baking stone inside.
2. Cut the top third off each lepinja to create a lid. Using your fingers, hollow out the interior of the bread slightly, creating a well.
3. Spread 2 tablespoons of beef dripping evenly over the inside of each bread — floor, walls, and the inside of the lid.
4. Place the hollowed-out bread halves (without lids) on the hot baking surface. Bake for 4–5 minutes until the dripping is melted and bubbling and the interior begins to crisp.
5. Crack a whole egg into the cavity of each bread. Replace the lid. Return to the oven for 5–7 minutes until the egg white is set but the yolk is still runny.
6. Remove from the oven. Open the lid and spoon 2 tablespoons of kajmak over the egg. Season with salt and black pepper. Top with spring onion if using.
7. Serve immediately — komplet lepinja waits for no one.

Cook's Notes: Authentic komplet lepinja uses loj (rendered beef kidney fat) — it has a uniquely savoury depth. Beef dripping is the closest substitute. The bread must be fresh and soft; stale bread will not absorb the fat properly.