Street Breakfast · Bread & Cream
Lepinja sa Kajmakom
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Belgraders eat this open-faced bread with clotted cream for breakfast at kiosks the same way New Yorkers grab a bagel — except the 'cream cheese' here is hand-skimmed off scalded milk.
A halved round of soft lepinja bread is slathered with kajmak, a rich clotted cream skimmed from scalded milk, then folded shut or topped with a slice of grilled meat. Bakeries and kiosks near Belgrade's markets sell it wrapped in paper as a grab-and-go breakfast.
Why it's made this way: Kajmak-making predates refrigeration in the Balkans — families skimmed and salted the cream to preserve milk's richness, and lepinja was the everyday bread it landed on.
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Part of World of Street Food — 690 dishes from 118 countries.
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