Lepinja and Cevapi

Interactive experience

Products and recipes

Serves 4

Lepinja and Cevapi, one of the most beloved and iconic dishes in Balkan cuisine. Pillowy, golden lepinja flatbreads are baked in a hot oven until perfectly puffed and crispy, and are then filled with juicy beef and lamb cevapi, yogurt and onions. Snezana also shares the authentic techniques and family traditions behind the recipe.

Recipe

Serves 4

Ingredients

For the lepinja

• 400g bread flour or plain flour
• 300g warm water
• 7g salt
• 5g yeast
• 5g honey or sugar
• 15ml oil

For the cevapi

• 700g beef mince
• 300g lamb mince
• 4 garlic cloves
• 100ml water
• 1 tbsp sweet paprika
• 1 tbsp black pepper
• 14g salt
• 100–150ml sparkling water
• Pinch of bicarb soda

Method

1. To prepare the lepinja, mix warm water, honey and yeast. Rest until activated. Combine flour and salt in a bowl. Add the wet mixture and oil. Mix to form dough. Knead 5 minutes until smooth. Cover and rise until doubled. Divide into 4–6 balls. Rest 30 minutes.
2. To prepare the cevapi, finely chop garlic. Simmer in water for 5 minutes. Cool completely.
3. Combine beef and lamb. Add paprika, pepper and salt. Add cooled garlic with its liquid. Add sparkling water and bicarb. Mix very well until sticky and cohesive. Cover and refrigerate overnight or for at least 2 hours.
4. Preheat oven to 240°C. Stretch each ball into a thin round. Add a pattern on top. Bake about 10 minutes until golden.
5. Divide into 4–6 balls. Rest 30 minutes.
6. Shape into small sausages. Grill on high heat until deeply golden and cooked through.
7. Best with lepinja, kajmak, onion and ajvar.