Lepinja

Origins and history

Lepinja has been a part of Serbian cuisine for centuries. It is believed to have originated in the Balkans and was traditionally baked in a wood-fired oven. Today, it is still a popular bread in Serbia and can be found in bakeries and restaurants throughout the country.

Dietary considerations

Lepinja is vegan and can be made gluten-free by using a gluten-free flour blend. It does contain gluten otherwise.

Variations

There are many variations of lepinja, including ones with cheese or meat baked into the bread. Some recipes also call for the addition of yogurt or milk to the dough.

Presentation and garnishing

Lepinja is typically served on a wooden board or platter. It can be garnished with herbs or served with a side of ajvar, a roasted red pepper spread.

Tips & Tricks

To keep lepinja soft and fresh, store it in an airtight container or plastic bag. Reheat in the oven or microwave before serving.

Side-dishes

Lepinja is often served with cevapi, a type of grilled meat, or as a side to stews and soups.

Drink pairings

Lepinja pairs well with beer or a light red wine.

Delicious Lepinja recipes

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