Traditional Užice Komplet Lepinja with Beaten Egg, Kajmak and Pretop
Užice komplet lepinja is a baked lepinja filled with kajmak and egg, then enriched with true pretop—the hot roasting juices and fat collected beneath roasted meat.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Heat the oven to 240°C. Slice a thin lid from each lepinja and keep it whole.
- 2
Pull a little crumb from the center, spread 50 g kajmak over the exposed interior, and crack one raw egg directly into each bread.
- 3
Beat the egg and kajmak together inside the bread with a fork without tearing the base.
- 4
Bake the open lepinje for 6 to 8 minutes until the egg is softly set and the edges are crisp.
- 5
Tear each reserved lid into large pieces and press them into the egg-kajmak filling so they absorb it.
- 6
Spoon about 40 ml piping-hot true meat-roasting pretop over each lepinja and serve immediately. Pretop is not a butter-and-lard substitute.
Cook notes
Tips
Ensure the water for the yeast is warm, not hot, to avoid killing the yeast.
Knead the dough until it's smooth for the best texture in your lepinja.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store leftover lepinja in an airtight container at room temperature for up to 2 days.
- Reheat the lepinja in a pan or oven to restore their texture before serving.
Substitutions
- All-purpose flour can be replaced with whole wheat flour for a healthier option.
- Use firm cultured Balkan kajmak; cream cheese and ricotta do not behave or taste the same.
What to Serve With
- Fresh vegetables such as tomatoes and cucumbers
- A side of pickles or ajvar
- Yogurt or fermented milk drinks
Common Mistakes
- Not allowing the dough to rise long enough, resulting in dense lepinja.
- Using water that is too hot, which can kill the yeast.
Recipe FAQ
What is kajmak?
Kajmak is a creamy, dairy product similar to clotted cream, popular in Serbian cuisine.
Can I make lepinja in advance?
Yes, you can prepare the dough in advance and refrigerate it before baking the flatbreads.
What can I use instead of pretop?
No true substitute reproduces pretop; it is the hot seasoned roasting juice and fat collected beneath roast meat.
Kitchen tools
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Baking sheet
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Skillet
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Chef knife
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Cutting board
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Measuring spoons
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