Komplet lepinja

To prepare Užice bun (Komplet lepinja) according to the traditional recipe, you would need a wood stove, bun, pretop (the most accurate translation for pretop is gravy), egg and cream. It is necessary to cut the bun along the horizontal axis and make a small indentation by removing a little dough from the middle of the bun. The cut top of the bun serves as a lid. The lower part of the bun should be well-coated with cream. You need to add an egg to the cream (beat the egg before use) and mix it all directly in a bun. Add salt as desired. After that, the bun should be placed in a pre-heated oven where the bun should be baked for about 10 minutes (depending on whether you prefer a crunchy or crispy bun).

After baking, the bun is placed in the oven and poured over the heated melt. The melt should be poured over the lid that is held above the bun and thus let the melt flows into the bun. The melt itself is usually taken from the roaster, ie from the tray where the fat was collected during the roasting of meat, mostly pork. Pretop ("moca", "moča" or "saft") is the main ingredient and is obtained by capturing the fat after roasting lamb or pig, then mixing it and leaving it to cool. As the melt cools, the fat and gelatin, which is dark brown, which is very salty and contains an appropriate percentage of water, are separated in the bowl. If you are in Uzice, you usually get this transfer for free or very cheaply. As I said at the beginning, a set of buns is a real energy bomb. And now it is a little clearer why this is so.

It is important to start the preparation while the bun is still fresh, and the cream itself should be used already matured, preferably from Zlatibor or Užice, because it is very important to melt it. The pan in which the “Komplet lepinja” is prepared should be coated with oil, while the oven in which it is baked should be heated to 250 degrees. The bun is baked in a preheated oven for about 10 minutes.