Klepe are Bosnia's answer to ravioli or pelmeni — small, hand-pinched dumplings made from thin unleavened dough and filled with a mixture of raw minced beef, onion, and spices. They are boiled until tender and served immediately under a cooling blanket of garlic-stirred yogurt and a drizzle of browned butter infused with red paprika. The contrast between the warm, savory dumplings and the tangy, cool yogurt sauce is one of the most distinctive flavor experiences in Bosnian cuisine. Klepe are a staple of Bosnian home cooking, especially during Ramadan.
Serves 4
Mix flour, salt, egg, and warm water into a firm dough. Knead for 8 minutes until smooth. Rest covered for 30 minutes.
Combine beef mince with grated onion, salt, and pepper. Mix thoroughly.
Roll dough thinly (2 mm). Cut into 6 cm squares. Place 1 teaspoon of filling in the center of each. Fold diagonally into a triangle and pinch edges tightly sealed.
Boil in well-salted water for 8–10 minutes until cooked through. Drain.
Stir garlic into yogurt. Brown butter in a pan until golden, add paprika off the heat. Pour garlic yogurt over hot klepe, then drizzle with paprika butter.
Seal edges firmly — any gaps will allow the filling to escape during boiling.
Serve immediately — klepe toughen quickly once drained.
Use full-fat yogurt only; low-fat yogurt turns watery and acidic when heated.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Cheese and spinach filling for a vegetarian version.
Drizzle with sour cream instead of yogurt for a richer topping.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Best eaten fresh. Uncooked klepe can be frozen on a tray then bagged; boil straight from frozen adding 3 minutes.
Klepe arrived in Bosnia via Ottoman and Anatolian cooking traditions. Their similarity to Turkish manti and Central Asian manti reflects the deep culinary connections of the former Ottoman world.
Very little — both are small stuffed dumplings with yogurt sauce. Klepe are the Bosnian regional name for the same tradition.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving (380g / 13.4 oz) · 4 servings total
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