Leila’s Kiflice Sa Lukom – Bread Rolls with Onion

Parmesan-Crumbed Lamb Cutlets


  • Bread mix of your choice (or refer to page 20 in Leila’s Recipe Book “The Lost Chef”)
  • 4 onions
  • 2 egg yolks
  • 1 Tbsp. olive oil
  • 1 Tbsp. sugar
  • 1 Tbsp. salt
  • Optional Garnish


For the dough, you can use a recipe of your choice or refer to page 20 in Leila’s Recipe Book “The Lost Chef”.

To make the filling, chop or gate the onions.

In a non-stick frying pan, heat up the oil, and add the chopped onion. Add the salt and sugar and fry the onions until caramelised and delicious. Allow to cool.

Roll the dough to about ½ cm thickness and into a large circular shape. Cut wedges into the dough from the inside in, making very steep and thin pyramids.

On the outer edge, spoon a little bit of the onion mixture and then spread towards the inside, stopping well before the middle. Roll each wedge into a crescent shape so that the middle is the thickest.

Place each roll onto a lined baking tray and brush with egg yolk. Sprinkle with your chosen garnish (sesame, rock salt, poppy seed, or caraway seed) and bake at 190 degrees Celsius until golden brown.

There is a similar dish pictured opposite page 8 made with ajvar. The method also works with cocktail frankfurters, jam, cheese, or any other condiment.