Klepe

About This Recipe

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.

Ingredients

Serves 4

• 300 gplain flour
• 150 mlwarm water
• 1 tspsalt (for dough)
• 1 eggegg
• 300 glean beef mince
• 1 smallonion, finely grated
• 1 tspsalt (for filling)
• 0.5 tspblack pepper
• 400 mlfull-fat yogurt
• 4 clovesgarlic, minced
• 60 gbutter
• 1.5 tspsweet paprika

Instructions

1. 1

   Make dough

   Mix flour, salt, egg, and warm water into a firm dough. Knead for 8 minutes until smooth. Rest covered for 30 minutes.

2. 2

   Prepare filling

   Combine beef mince with grated onion, salt, and pepper. Mix thoroughly.

3. 3

   Roll and cut

   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.

4. 4

   Boil dumplings

   Boil in well-salted water for 8–10 minutes until cooked through. Drain.

5. 5

   Prepare sauces

   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.

Variations

• •

  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.

Storage

Best eaten fresh. Uncooked klepe can be frozen on a tray then bagged; boil straight from frozen adding 3 minutes.

Frequently Asked Questions