Traditional Užice Komplet Lepinja with Beaten Egg, Kajmak and Pretop

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Heat the oven to 240°C. Slice a thin lid from each lepinja and keep it whole.

Ingredients quick view

4 fresh round lepinja breads

200 g kajmak

4 large eggs

160 ml hot pretop (roasting juices and rendered fat from roast lamb or pork)

Black pepper, optional

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.

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