Hard Light Productions Forums
Off-Topic Discussion => General Discussion => Topic started by: mikhael on September 14, 2005, 08:14:16 pm
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So my wife and I get this bread in Australia called "Lepinja". I've been told it might be Serbian in origin and I've been given a recipe that might be serbian, I don't know. So I need help.
Any of you that speak/read/know/thinkyouknow Serbian can you tell me what lepinja bread is, and if this is indeed a recipe?
Sastojci: 350 grama bijeloga brašna,
30 grama svježeg kvasca,
1 kasika sitnog šecera,
1 kasika soli,
2, 5 decilitara mlake vode.
Pomiješajte kvasac, sol, šecer s 2 kasike brašna, sve to dobro promijesite
prstima i zatim dodajte oko dvije kasike mlake vode, te dobro miješajte žicom
za mucenje jaja. Kada ste dobro izmiješali, ostavite da odstoji nekih pet
minuta. Zatim smjesi dodajte preostalu mlaku vodu i brašno te miješajte barem
dvije do tri minute, poslije cega prekrijete tu zdjelu s cistom krpom ili
celofan papirom. Tako ostavite sve dok ne naraste skoro do pola zdjele. Kada
je naraslo promiješajte opet, ali ovoga puta samo minutu, nakon cega ponovno
ostavite da naraste, ovoga puta do pola zdjele i kada je naraslo istresite
tijesto na tepsiju prethodno podmazanu s uljem. Pokvasite ruke i s mokrim
prstima rasporedite to tijesto tako da se malo raširi i poprimi željeni oblik
lepinje. Neka tako stoji barem pola sata, nakon kojih lepinju poprskate s vodom
i stavite ju u prethodno zagrijanu pecnicu oko 25 do 30 minuta.
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Oh and here's some pictures:
(http://users.senet.com.au/~doduck/catering/DSCN0728.JPG)
(http://img14.imgspot.com/u/05/94/12/cvjetno.jpg)
Gang you're my last hope. Don't fail me.
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:lol: :lol:
Yes, it is a food (a sort of bread type stuff, does the same job). Try it with "chevapi" and "kajmak".
Gimme a sec to translate.
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Ingredients:
350 grams white flour
30 grams fresh yiest
1 spoon (pretty sure it's a tablespoon. A teaspoon is usually "kasicica") of fine (as in small) sugar
1 spoon (again, almost certainly a tablespoon) salt
2.5 deciliters lukewarm water
Mix the yiest, salt, sugar with 2 spoons of flour, mix it all well together with your fingers and after that add about two spoons of lukewarm water, then mix well with an eggbeater (the wire thingy). When you have mixed it well, leave it to sit some 5 minutes. After that, add to it the remaining warm water and flour and mix for at least 2-3 minutes, after which you should cover the whole thing with a clean kitchen towel or celophane paper. Leave that as it is until it grows to atleast half the bowl. When it has risen, mix it again, but this time only one minute, after which you should leave it again to rise, this time to half the bowl (this is what it says, though it could be a mistake and mean the whole bowl). When it has risen, put the dough on a pan previously greased with oil. Wet your hands, and with your hands spread the dough so that it spreads a little and takes on the desired shape of the "lepinja". Let it rest that way for at least half an hour, after which you spray the "lepinja" with water and put it in a preheated oven for about 25 to 30 minutes.
That's it. It doesn't say to what temperature the oven should be heated, so use your own judgement. My guess is the standard 350-400 F.
Enjoy. Eat it with warm "kajmak" which is a sort of cream cheese with more fat left in it. It's yellowish as opposed to white.
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W00t!
Actually, I usually split a lepinja, toast it and have it with olive oil and salt. Or stuff it with meats from the deli. :)
Jane might try to make some tomorrow. I'll let lot know the results.
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Thank god I didn't have to translate all that.
Too lazy.
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All I know is that Serbian food is GOOD! Damn!
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Yeah, I was just doing a websearch to find out what kajmak and chevapi were, and some of the stuff I was reading was making my mouth water.
I'm going to have to seek out some of this stuff. There's evidently a large Serbian and Croatian community in this area (though, unfortunately mostly composed of undocumented immigrants, which means far less in the kind of infrastructure you typically see for hispanic and asian immigrants :()
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Serbian food shall replace Croatian food.
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[color=66ff00]I'm pretty sure I just need help of any kind.
[/color]
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Awesome. The lepinjas are a bit salty and a bit dense, but excellent for a first try. Part of this might be using regular flour instead of bread flour (less glutens) or using active dry yeast instead of live (or cake) yeast. The flavor is spot on, aside from the saltiness, and the crumb (though not properly airy) has the right tooth to it.
I expect getting some proper yeast and using a touch less salt will sort this right out. :D
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Originally posted by Janos
Serbian food shall replace Croatian food.
Croatian food technically doesn't exist.
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funny.. as far as I recall Èevapi are turkish in origin..
Kajmak & lepinja have been around in Croatia since written history and I realyl have no idea where they came from, but I don't think they are a serbian invention...
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Find me a Croatian recipe for lepinja and your destruction of the Typhon will be forgiven.
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See, there is none, because prior to 1991 Croatia didn't exist.
If there is one, it's simply a rip-off with a few ingredients changed, so they can call it "theirs".
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Originally posted by BlackDove
See, there is none, because prior to 1991 Croatia didn't exist.
If there is one, it's simply a rip-off with a few ingredients changed, so they can call it "theirs".
Shows how much you know...
Croats have been around since 7th century.
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Shows how much you know really.
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The Croats are a Slavic-speaking people who lived in an area of what is today Galicia (in Ukraine and Poland). From there they migrated further south to present-day Croatia during the 7th century. Nominally under East Roman and then Frankish authority, Croatia eventually became a strong independant kingdom, but in 1102 the Croatians ended a decade-long dynastic struggle by agreeing to submit themselves to Hungarian authority.
By the mid-1400s, the Hungarian kingdom was gravely impacted by the Ottoman expansion and much of the mountainous country now known as Bosnia and Herzegovina fell to the Turks. At the same time, Dalmatia became mostly Venetian. Dubrovnik was a city-state that was firstly Byzantine (Roman) and Venetian, but later, unlike other Dalmatian city-states, it became independant as Republic of Dubrovnik, even if it was often under the suzerainty of neighboring powers.
The Battle of Mohács in 1526 led the Croatian Parliament to invite the Habsburgs, under Ferdinand I, to assume control over Croatia. Habsburg rule eventually did prove to be successful in thwarting the Ottomans, and by the 18th century, much of Croatia was free of Turkish control. Istria, Dalmatia and Dubrovnik all eventually passed to the Habsburg Monarchy between 1797 and 1815.
Following World War I and the demise of Austria-Hungary, Croatia joined the Kingdom of Serbs, Croats and Slovenes (which became Yugoslavia in 1929). Yugoslavia was invaded during World War II and Croatia was made into a fascist puppet-state named the Independent State of Croatia. After the defeat of the Axis powers, Yugoslavia became a federal socialist state under the strong hand of Josip Broz Tito.
Although Croatia declared its independence from Yugoslavia in 1991, it had to endure four-to-five years of sporadic and often bitter fighting with the Yugoslav People's Army and the Army of the internationally unrecognized Republic of Serbian Krajina. The Croatian major offensives in 1995, Operation Storm and Operation Flash, defeated the separatists and ended the war, restoring the territories of Krajina to Croatia. Between 1992 and late 1995, various Croatian forces were also involved in the war in Bosnia and Herzegovina. Peaceful integration of the remaining separatist territories was completed in 1998 under UN supervision.
This article is however, incomplete and does a shabby job of portrying the long and eventfull history of my country.... It doesn't mention the NDH (Indepentand State of Croatia) that was formed durin WW2 (but lated only 3 days as German troops marched in Zagreb).
During it's histroy, for unknown reasons, croatian government had a stupid tendecy to join some otehr empires/ federaions/ whatever ( with a large ammount of control left) and eventually loose allmost all control and sovereginty over it's territory.
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Thank you for that history lesson cut and pasted from some source like the Wikipedia or some ****.
You see, I wouldn't know about it living most of my life in it.
.....
Trust me, you know nothing.
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:rolleyes: :rolleyes:
...it's the same thing. Same language, same food, same almost everything. As a matter of fact, the recipe was "in Croatian" in that it used the Croatian spelling and a few words (like the word for bowl). But again, it's the same language. M'kay?
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Originally posted by BlackDove
Trust me, you know nothing.
More than you apparently...
@Rictor - allmost the same language...allmost
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As I said.
Nothing.
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Nuh-uhhhhhh!
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Serbian food is DAMN GOOD!
How come so many of us know that?
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Serbian or croatian food they are same only in diffrent way. cevapi and lepinja are mostly eaten in bosnia, my home country.
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As I said - turkish influence.
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Also note: Your edit above makes me laugh.
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Dude. Leave the childish stuff for the political threads. This is a culinary thread.
Trashman, can you get me another recipe?
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Burek (meat pie) is nice... you can find recepy for it all over the internet
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I'm trying to stick to stuff my wife can eat, Windrunner. She's a vegetarian, so a meat pie is right out.
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Burek is originally a white cheese "pie". You can either shove cheese into it or meat. Or apples really, but that's more of an apple pie.
I'm actually about to make one tonight, but from scratch (usually it's a lot faster when you have the...uhh..."pastry", but I don't have it so frak). Meat one though.
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Burek can and usually is made with cheese, though meat burek also exists. The only thing is that when it's made properly it tends to be rather greasy, which is part of the charm, so I don't know if you have any preference in that regard mik.
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Originally posted by BlackDove
Burek is originally a white cheese "pie". You can either shove cheese into it or meat. Or apples really, but that's more of an apple pie.
I'm actually about to make one tonight, but from scratch (usually it's a lot faster when you have the...uhh..."pastry", but I don't have it so frak). Meat one though.
BD are you orginally form ex-yu since you know mutch about our cooking,?