Lepinja

Lepinja is a type of bread that is traditionally baked in the countries of the Balkans. It is also known as somun in Bosnia and Herzegovina and pogacha in North Macedonia. Lepinja is often used as a base for various dishes, most notably cevapi, a popular Balkan dish of grilled minced meat.

History

The origins of lepinja are not well-documented, but it is believed to have been a staple in the Balkan diet for centuries. The bread is traditionally baked in a peka, a type of dome-shaped oven that is common in the region.

Preparation

Lepinja is made from a simple dough of flour, water, yeast, and salt. The dough is allowed to rise before being shaped into round loaves and baked. The resulting bread is soft and fluffy, with a slightly chewy crust. It is often served warm, and can be sliced open to make sandwiches or used as a base for other dishes.

Uses

One of the most common uses for lepinja is in the preparation of cevapi. The bread is sliced open and filled with the grilled minced meat, along with onions, sour cream, and sometimes ajvar, a type of red pepper spread. Lepinja can also be used to make pljeskavica, a type of Balkan hamburger, or served alongside dishes like sarma, a dish of stuffed cabbage or grape leaves.

Cultural Significance

Lepinja holds a significant place in Balkan cuisine and culture. It is often served at celebrations and gatherings, and is a common sight at local bakeries and markets. In Bosnia and Herzegovina, it is considered a symbol of hospitality and is often served to guests.

See Also

• Balkan cuisine
• Bosnian cuisine
• Macedonian cuisine
• Serbian cuisine