Klepe are Bosnian dumplings of thin dough filled with meat, boiled and dressed in cream sauce; Inat Kuca serves them with sour cream and garlic.

Avlija lists klepe among its Bosnian house specialities as Bosnian-style dumplings of filo dough stuffed with meat, cooked and dressed in cream sauce, for 15 KM. Inat Kuca calls its klepe handmade filled pelmeni with meat, served with sour cream and garlic, lists them among its traditional dishes, and includes them in its Veliki sahan, the sharing tray for four people.

Where to eat Klepe in Sarajevo

2 editor picks for Klepe in Sarajevo, ranked by editorial score. All Sarajevo signature dishes · Klepe across every city.

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Make it at home

Serves 41 hr 30 minIntermediate

Ingredients

  • 300g plain flour
  • 1 egg
  • 100ml water
  • Pinch of salt
  • 300g minced beef
  • 1 onion, finely chopped
  • 1 teaspoon black pepper
  • 500ml plain yogurt
  • 4 garlic cloves, crushed
  • 50g walnuts, crushed
  • 2 tablespoons melted butter

Method

  1. Make a dough with flour, egg, water and salt; knead 8 minutes and rest 30 minutes.
  2. Mix the filling: beef, onion, salt, pepper.
  3. Roll the dough thin; cut 4 cm squares.
  4. Place a teaspoon of filling on each square and pinch closed at the top to make a small parcel.
  5. Boil in salted water 8 to 10 minutes until the filling is cooked.
  6. Mix yogurt with crushed garlic and a pinch of salt.
  7. Drain klepe; arrange on a warm plate, spoon over the garlic-yogurt sauce.
  8. Top with crushed walnuts and a drizzle of melted butter.

Editor tip. The dough must rest a full 30 minutes; rolling thin is the key to a delicate klepe.

Common allergens: Gluten, Dairy.