Somun
(Samun)
Somun is a yeast-raised flatbread that's popular all over the Balkans and similar to pide or pitta. It's usually made with a combination of flour, water, salt, and yeast. Once the dough has been prepared, it's traditionally baked on top of old stoves, but nowadays the flatbread is mostly baked in the oven at high temperatures.
If properly prepared, the interior should be slightly hollow and puffy. There are many variations on somun, and some cooks top the flatbread with cumin or sesame seeds, while others add oil to the dough. The flatbread is mostly used as a vessel for ćevapi – small minced meat sausages that have a cult following in the Balkans.
Somun is slightly softer than its cousin lepinja, and it's also more aromatic, with a greater melt-in-the-mouth properties.
Part of
Ćevapi
Despite their clear Turkish provenance, Bosnian ćevapi are a source of great national pride and the country's favorite dish. These tiny, hand-rolled minced meat sausages ... Read more
Sarajevski ćevapi
This unique variety of ćevapi hails from the city of Sarajevo, hence the name sarajevski ćevapi. There are variable accounts regarding the usage of meat for these tasty ... Read more
Serve with
Ćevapi u kajmaku
Ćevapi u kajmaku is a traditional Balkan dish consisting of ćevapi (grilled minced meat sausages) served with kajmak, a creamy, dairy spread similar to clotted cream. ... Read more
WHERE TO EAT The best Somun in the world (according to food experts)
