DINE & WINE
Priprema ovog specijaliteta zahteva vreme i posvećenost, jer svaki zalogaj nosi duh zlatiborskog kraja The preparation of this speciality requires time and dedication, because every bite carries the spirit of the Zlatibor region
ly. Then there’s the nurturing of Zlati- bor magic, because the ‘komplet lepinja’ appears modest at first glance: a bread- cake, curd, egg and dripping. But this seemingly simple combination hides the philosophy of mountain life: calorif- ic, hearty, warm and comforting. It thus comes as no surprise that TasteAtlas, the world’s guide to tradi- tional local cuisine, which publishes an annual list of the world’s best dishes, ranked this Serbian sandwich speciality in eighth place, alongside culinary spe- cialities from around the world. And de- servedly so. The original “bun for every- one” is said to have first been created in Užice in the mid-20 th century, at a bak- ery that continues to operate success- fully to this day. And it isn’t unusual for it to have emerged specifically in West- ern Serbia, where livestock farming, dairy products and roast meats have al- ways been nutritional staples. The breadcake is cut in half and curd is spread over the sides, after which a beaten egg is added to the bot- tom half and baked, without the so- called lid. Once the egg is baked, the lid is placed on top and covered with drip- ping, before the whole thing is brief- ly baked again. The result is a succu- lent and aromatic explosion of flavours, which is eaten – to put it bluntly - cha- otically. The lid is dipped into the bot- tom half – by hand, naturally – and the result is that you end up covered in grease from head to toe. But don’t wor- ry, as no one here will look at you criti- cally because of that. That’s because this bun with everything is today much more than breakfast. It represents the gastro- nomic identity of a Serbian region and serves as proof that the simplest dishes – when honest and authentic – can con- quer the world.
BREAD BUN WITH EVERYTHING The Zlatibor bomb that conquered the world
It is baked in traditional ovens over beech wood, and the fact that it is covered with warm meat dripping just before being served is why it’s considered the world’s best breakfast I f you’ve ever visited West- ern Serbia, and particularly if you’ve ever dropped in at Ser- bia’s most popular mountain, Zlatibor, there’s a high proba- What’s it all about? Even the clever- er among us haven’t discovered that ful- ly. For starters, there are a few known and indisputable elements. All the in- gredients have to be homemade and lo- cally sourced, and of course fresh, while
bility that you’ve already tried this dish that’s the talk of the whole world. Oh yes, you might say, what’s so special about it – given that it only has a few ingredients and that I could make it at home? But you actually couldn’t! That’s because this famous stuffed bread bun only tastes like it should when prepared on or around Zlatibor.
the milk curd must be aged and the dripping should be from roast lamb or pork (for those who don’t know, the dripping is the fat and juice that re- mains in the tray after roasting meat). Another crucial factor is the brick ov- en in which the bun is baked, using heat generated using beech wood exclusive-
Mada nije deo originalnog recepta, možete da dobijete lepinju obogaćenu čuvenom užičkom pršutom Although it is not part of the original recipe, you can get a bun enriched with the famous Užice prosciutto
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