Dish

Klepe

Klepe is made by mixing flour, eggs, and water to form a dough. The dough is then rolled out and cut into small circles. Each circle is then filled with a mixture of ground beef, onions, and spices. The edges of the circle are then pinched together to form a small dumpling. The dumplings are then boiled in a rich broth made of beef bones, onions, and carrots. Klepe is typically served with a dollop of sour cream and a sprinkle of paprika.

European cuisine› Mediterranean cuisine› Balkan cuisine› Croatian cuisine

Dumplings

Origins and history

Klepe is a traditional Bosnian dish that has been enjoyed for centuries. It is believed to have originated in the mountainous regions of Bosnia where it was a staple food for farmers and shepherds. Today, it is a popular dish throughout Bosnia and is often served during holidays and special occasions.

Dietary considerations

Klepe is not suitable for those who are vegetarian or have a beef allergy.

Variations

There are many variations of klepe, including versions filled with cheese or vegetables. Some recipes also call for the addition of herbs or spices to the broth for added flavor.

Presentation and garnishing

Klepe is typically served in a large bowl with a generous amount of broth. The dish can be garnished with a dollop of sour cream and a sprinkle of paprika for added color and flavor.

Tips & Tricks

To make the perfect klepe, be sure to use high-quality ingredients and take your time when rolling out the dough. The filling should be evenly distributed throughout the dumpling to ensure a delicious and satisfying dish.

Side-dishes

Klepe is typically served as a main dish and can be accompanied by a variety of side dishes, including roasted vegetables, mashed potatoes, or a simple salad.