LEPINJA (BALKAN FLATBREAD)
I had a Croatian coworker who would bake this anytime we had a celebration at work. I finally got her to share her recipe with me. I've had to tweak it quite a bit because some ingredients she doesn't measure and of those she does, she uses metrics.
Provided by BigShotsMom
Categories Flat Bread
Time 2h50m
Yield 12
Number Of Ingredients 6
Steps:
- Sprinkle the yeast over the warm milk in a small bowl. Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Stir the warm water and sugar into the yeast mixture.
- Stir the flour and salt together in a separate bowl; add all but about 1/2 cup of the flour mixture to the yeast mixture; mix with your hands until a soft dough forms, adding the last of the flour mixture a little at a time until it clears the sides of the bowl. Cover the bowl with a light cloth and let the dough rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
- Deflate, or 'punch down,' the dough and turn out onto a work surface lightly dusted with flour; knead for about 5 minutes. Return the dough to the bowl, cover again with a light cloth, and allow the dough to again rise until doubled in volume, about 30 minutes more.
- Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
- Deflate the dough and turn turn out onto a work surface lightly dusted with flour; knead lightly. Place the dough onto the prepared baking sheet; shape into an oval about 1/2-inch thick. Set aside to rise a third time for about 30 minutes.
- Bake in the preheated oven until nicely browned and hollow sounding when thumped, 20 to 25 minutes.
Nutrition Facts : Calories 95.5 calories, Carbohydrate 19.9 g, Cholesterol 0.2 mg, Fat 0.3 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 0.1 g, Sodium 196.2 mg, Sugar 1.2 g
LEPINJA (BALKAN FLATBREAD)
I had a Croatian coworker who would bake this anytime we had a celebration at work. I finally got her to share her recipe with me. I've had to tweak it quite a bit because some ingredients she doesn't measure and of those she does, she uses metrics.
Provided by BigShotsMom
Categories Flat Bread
Time 2h50m
Yield 12
Number Of Ingredients 6
Steps:
- Sprinkle the yeast over the warm milk in a small bowl. Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Stir the warm water and sugar into the yeast mixture.
- Stir the flour and salt together in a separate bowl; add all but about 1/2 cup of the flour mixture to the yeast mixture; mix with your hands until a soft dough forms, adding the last of the flour mixture a little at a time until it clears the sides of the bowl. Cover the bowl with a light cloth and let the dough rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
- Deflate, or 'punch down,' the dough and turn out onto a work surface lightly dusted with flour; knead for about 5 minutes. Return the dough to the bowl, cover again with a light cloth, and allow the dough to again rise until doubled in volume, about 30 minutes more.
- Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
- Deflate the dough and turn turn out onto a work surface lightly dusted with flour; knead lightly. Place the dough onto the prepared baking sheet; shape into an oval about 1/2-inch thick. Set aside to rise a third time for about 30 minutes.
- Bake in the preheated oven until nicely browned and hollow sounding when thumped, 20 to 25 minutes.
Nutrition Facts : Calories 95.5 calories, Carbohydrate 19.9 g, Cholesterol 0.2 mg, Fat 0.3 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 0.1 g, Sodium 196.2 mg, Sugar 1.2 g
SERBIAN CEVAPI
This recipe is for Serbian Cevapi or also known as Cevapcici. They are home made sausage links for lunch or dinner usually served over a bed of minced onions on a platter. They are also served in sandwiches with Pita or Home made Flatbread (Lepinja) with raw onions, tomato wedges and lettuce. Or a Serbian spread called Kajmak. This recipe makes about 45 links depending on how you cut them. I would suggest letting them sit in the fridge or cool place over night to let the flavor set in.. But at least 2 hours to cool in fridge.
Provided by Dobobrov
Categories One Dish Meal
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine all 3 meats with the dry ingredients and the garlic. Using your hands, mix until the dry ingredients and garlic is evenly spread into the mixture. As you are mixing, slowly add the club soda. Pour 2 ounces work into mixture and add another 2 and repeat.
- Finally add the beaten egg white and mix one more time until it is worked into the mixture. Then the shaping and storage comes inches You can shape them by hand into links about 4 inches long and 3/4 of an inch thick and let them sit for an hour in the cooler. Or you can follow the method below the cooking instructions.
- These links can be prepared on a grill cooked for about 4 to 5 mins each side or can be cooked in the oven at 350°F for 30 minutes (turned every 15 mins).
- The best way to shape the links is to take a 1/2 deep cookie pan covered with Freezer or Wax paper on the bottom and over lapping the ends with 1 to 2 inches. Then evenly spread the mixture over the inside of the pan and cover with an additional sheet of wax paper.
- Allow at least 1 hour in the fridge to cool off so the shape can hold.
- If you have a large cutting board, remove the pan from the cooler. Flip the pan over the top of the cutting board so the mixture falls out. If not, use one of the ends of the paper on the bottom of the mixture to pull it out.
- Next, take a large pizza cutter and cut downwards every 1" to 1 1/2". Then depending on the length you would like the links, you can cut across 2 or 3 ways. Cutting it across in the middle makes less links. Cutting 2 lines makes about 45 links.
Nutrition Facts : Calories 348.4, Fat 24.5, SaturatedFat 9.9, Cholesterol 104, Sodium 495, Carbohydrate 1.5, Fiber 0.3, Sugar 0.1, Protein 28.6
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