Pour on top of the pie while it is baking, 1/4 cup sour cream blended with 0.125 cup of milk. Dough can be frozen to save some time on future occasions, or kept in the fridge for up to a week. It is traditionally served with a yogurt beverage which is easily replicated by mixing the plain yogurt with milk, in equal parts. The first Bosnian dish Damir’s sister ever made for me was Pita, specifically, Krompirusa. My favorite pita is made with potato, or krompir in Bosnian, hence krompirusa. Brown ground beef in a large non-stick skillet over medium heat, 5 to 7 minutes. Bosnian Pita with Potato Filling ('Krompiruša') This was my favorite 'pita' from childhood, and I finally decided to share my recipe with you. Cover another area with clean kitchen towels, and arrange rolled out dough circles close to each other, edges touching. "Until today, that's how I cook. I am Ksenia Prints, and life's journey has taken me from Russia, through Israel, all the way to Montreal. 0.75 cup whole wheat flour. Fillings include cheese, spinach, meat, and potatoes. Nov 20, 2020 - Explore Sandra white's board "Bosnian bread recipe" on Pinterest. Place pita back in oven for another 5 minutes. Feb 26, 2012 - Bosnian pita as my Bosnian friend makes it. Add salt at the last minute, to taste. Preheat your oven to 425. She moves through the kitchen with confidence, gently massaging the dough, tugging at the edges of paper-thin pastry, stretching it to a seemingly impossible size. Ingredients for pita phyllo dough: (Serving Size: 8) - about 9 cups of all purpose flour - salt (about 1/2 teaspoon or to taste) - about 2 1/2 cups of warm water - 1 tablespoon of oil (we used sunflower seed oil) or to taste (more oil makes the dough easier to stretch) - clean white tablecloth to stretch the dough over it Once opened, keep them covered with a damp towel. Welcome to my journey towards living a happier and healthier life while living with PTSD and chronic pain... and never letting it keep me from my passion for Halloween, cooking, and way too many DIY projects... all at the same time! 6. This dish can be served warm or room temperature. In Bosnia and neighboring countries phyllo dough (orignally jufka – read yoofkah) is often made for pastries such as pita/burek or baklava.Even though phyllo can be bought at the store or bakery, fresh, homemade phyllo is always the best! Dot the fillings around edges, turn dough from outside edge to cover the filling. Third: my favorite pita place. Explore the Unique Cuisine of Bosnia with three recipes for Bosnian Pita Pie, to taste (hold off until the last minute), shredded (use Granny Smiths, crab apples, or preferably apples from your own apple tree), « Charred swiss chard and tomatoes, or the battle against the lingering cold {V, GF, Paleo}, Asparagus and ricotta tart, or new beginnings {Veg} ». They are simple, free of superfluous ingredients and shock-me spices. I try to use all of the potato mixture in this process. Repeat on the other side. It was only available at certain places. Hand-rolled dough is stretched into a paper-thin, translucent phyllo pastry, stuffed with a variety of fillings, and rolled into a beautiful, traditional Bosnian pie. Stop when the dough gets to that part. My family on my dad's side are all Bosnian refugees. It’s also […], Your email address will not be published. Use extra flour so … […] Pita er et traditionelt bosnisk bagværk. She brings in the days when the fridge was bare and the garden overflowing with nothing but spinach. Personal Goals, 1 1/2 cups flour (350g), plus more for dusting & kneading, 3-4 large potatoes, or 6-7 small ones, peeled and diced into very small chunks. 10. You won't regret it. Hand-rolled dough is stretched into a paper-thin, translucent phyllo pastry, stuffed with a variety of fillings, and rolled into a beautiful, traditional … Buregdzinicas are the shrines that keep the traditions of making the treat according to the rec… Bake at 350 degrees Fahrenheit (175 Celsius) for 20-25 minutes, until the tops are starting to brown. Delish. This 9" enamel round pie dish was as close as I've gotten, but it's really nowhere near big enough for the pita Rose rolls out. 1. voraciousvegetarian.com/fw-recipe-slug/bosnian-pita-spinach-cheese Your email address will not be published. First: tart yogurt sauce drizzled on top. "You can put anything in a pie. The brand featured in the picture above has 8 sheets in total. Amazing to watch in person! My favorite pita is made with potato, or krompir in Bosnian, hence krompirusa. Pull out of the oven, top with sour cream, and enjoy! Set aside. There are two things I want to say in response to your blog. Not everyone adapted to the war, Rose says. 4. P.S. It's really refreshing to see posts like these, and it's nice to know that there are other families to whom the pita tastes like home. Learning how to make Bosnian pita herself proved to be the perfect solution for days of war, when transport was cut off, supplies were uncertain, and people often had to make due with very little for very long stretches of time. But the fillings could really be anything: add some spinach to your cottage cheese, or some raisins or walnuts to your apples. Now slowly and gently pull the pastry from the centre to the edge (Back of your hand is better to use - go around the dough. Pumpkin/squash (tikvenica) is my all-time fav (and the golden orange looks gorgeous in your pix.) Side note: I know the first time Damir slathered sour cream all over a Pita that I was mildly horrified. I hope you'll get to visit your favourite pita joint soon! Place dough on counter and knead down gently for about 10-15 minutes, until the dough is springy to the touch. That's so nice to hear! Mix cinnamon, brown sugar and walnuts in a separate bowl. Oct 16, 2013 - DEC 11, 2012 Burek, or a phyllo dough pastry, has got such a vital importance for the national diet in Bosnia and Herzegovina that its making and eating is institutionalized through the specialty joints called buregdzinica. Hope the pita is still as good. Okay maybe three or four. As you can see here, you can see the pattern of the cloth clearly through the dough. She is a slight woman with dark curly hair, big eyes that crinkle at the edges, and a captivating smile. Admittedly, I was pretty overwhelmed by the response that came to mom’s recipe for the Bosnian pita Krompiruša!By the way, mom is really happy that her recipe is so popular! It is another immigrant's recollection of how food got her and her family through some of the hardest times imaginable to our generation: the civil wars of the former Yugoslavia. Through At the Immigrant’s Table blog, I learned that this is what the Bosnian pita pie looks like. When you've achieved wanted size, spoon 3 tbs of oil around the dough, and spread with your fingers. I searched high and low for this unfamiliar dough/meat recipe, to learn that it is Borek. Every town in the former Yugo had a street called Titova and every town has renamed that street, except Sarajevo. Copyright © 2020 At the Immigrant's Table || Exclusive Member of Mediavine Food. Bake for 40 minutes at 400F, until pita is golden brown on top. I agree - watching Rose make this was incredibly impressive and inspiring. https://balkanlunchbox.com/spinach-pie-phyllo-recipe-slagana-pita-zeljanica 2. You will also want a very large dish towel or cloth. "My mom couldn't adjust to the limitations. "Now, it's for special occasions," Rose remarks, and I can't tell if this disappoints her, or makes her even prouder to be one of the last bearers of this skill. If you want to add more salt, only do so at the last minute (otherwise, the squash will get soggy and bleed, making the dough too wet). It’s a special street and pita is a special dish. Cut up your potatoes into very small chunks and dice two onions. Or, make little spirals and arrange them in any large casserole dish, and serve them individually. This adaptability is a hard-earned skill, an openness to changing circumstances that is familiar to others who have experienced strife, food shortages, poverty, or uncertainty. Ubiquitous in Sarajevo. Now handsomely renovated. Rose grew up in the former Yugoslavia, in the Bosnian town of Tuzla. Welcome to my journey towards living a happier and healthier life while living with PTSD and chronic pain... and never letting it keep me from my passion for Halloween, cooking, and way too many DIY projects... all at the same time! pinch of salt. You can vary the fillings in each disc (which separates into two rolls), using half of one and half of the other in the same disc (because the coils will be separated from each other, it really doesn't matter). Bosnia and Herzegovina is a southeastern European state, bordering the Adriatic Sea, with an area of close to 20,000 sq. Spoon the potato filling into a line on either side of the dough about 1-2 inches in from the edge. about me! She keeps an immaculate house, full of tasteful personal touches and lots of light. Add the remaining oil if more moisture is needed. Thank you for the informative comment, Pavle. 5. It is traditional to knead and roll the dough on this cloth (covered in flour of course) and it can be used to help flip or fold the dough. Serve right away, or eat in room temperature for lunch the next day. Mix cottage cheese, eggs, feta cheese and olive oil. Bosnian cuisine (Bosnian: Bosanska kuhinja) is balanced between Western and Eastern influences. Do this on both sides until they meet in the center as two long rolls. Oct 19, 2012 - This Pin was discovered by Diana Harrison. Start by mixing together the flour, egg, salt, 2/3 cup water, and half of the oil in a medium sized bowl. The icing on the cake for me. Roasted Cranberry Butternut Squash with Feta, 30 by 30 Challenge Update! thanks to Rose for this amazing tale, and delicious looking pita. Dust with flour all the time, this will prevent sticking. Mix in a bowl and season to taste with salt and pepper. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. After the tops of the pita start to brown, pull out of the oven and pour a few spoonfuls of the vegeta water over the pita to lightly moisten. Cover a large dining room table with a clean tablecloth. Herefter rulles dejen til en skøn bosnisk tærte. Even if you are not a huge fan of sour cream, please don’t let it deter you… it is SOOOO worth it! And yet, back home, this was "everyday food," even during the turbulent civil wars of Yugoslavia in the 1990s. Pita Zeljanica – Pita filled with Spinach and vegan Feta-Cheese. Now, gently raise one edge of the tablecloth, allowing the dough to roll towards the empty part in the middle. Depending on how good your oven is, … Round tables are perfect for this!) Damir and I are not masterful… at all, so we stuck with a rolling pin. Dejen trækkes ud til en papirtynd, halv-gennemsigtig dej som kan fyldes med en masse forskelligt. Today, let's go to Bosnia and Herzegovina for its famous lepinja! I may not get there for a while but for now I can try to make Tikvenica, thanks to you and Rose. Knead in soft motions, almost stroking the dough and transferring it from hand to hand. In the past it was very desirable for a … This recipe was featured on week 33 of my food blog, Travel by Stove. Continue expanding the dough by pulling on the edges gently until the paper-thin dough covers the whole table like a tablecloth, draping over the edges. The first Bosnian dish Damir’s sister ever made for me was Pita, specifically, Krompirusa. Ingredients: Dough- (for 8 individual or 1 large pita) 2 cups plain flour 220-230 ml water 1/2 tsp salt Filling-1 tbs oil You can place it in the fridge for up to 24 hours, or begin to use it right away since this recipe does not include yeast. Fold the corners of the dough that are draping over the table, making the dough contained on top of the table. Rose is a little shy, slow to open up at first, but her warmth radiates through her words, breaking down barriers and making one feel welcome at her home and table. Roll the dough … Divide the dough into 4-6 small balls of dough, and roll each out individually until it is extremely thin. 8. Bosnian food is closely related to Turkish, Mediterranean and other Balkan cuisines, along with some Central European influence. When Rose rolls out her dough to make Bosnian pita, she brings this history with her into the kitchen. When your yeast is activated, mix the dry and wet ingredients together When your ingredients are mixed well, sprinkle the remaining flour over the dough ball to prevent sticking. 1 tsp vegetable oil. Good bread is life and it is fundamentally the most indispensable and the most comforting of all foods! Gently brush with melted butter to wet the dough and help prevent tearing. Required fields are marked *. Keep apart from shredded apples until the last minute (otherwise, the apples will get soggy and bleed, making the dough too wet). Bosnian 'Pita' á Today, I will try to explain making pastry for 'pita', that is still home made in many Eastern European countries. Preheat oven to 400 degrees Fahrenheit. Knead together with your hands. And above all, she brings in that sense of resilience, the make-do-out-of-nothing attitude that I recognize from my own grandmothers. This technique is mostly used in Bosnia, although other countries (Greece, Serbia, ... Make a soft dough from flour, salt and water. You can roll the pita into small spirals inside several pie dishes to get that beautiful slice. That's exactly what I was aiming for - to illustrate the importance of food as a cultural and historical binding agent, so to speak. https://www.thespruceeats.com/serbian-meat-burek-recipe-1135625 I lived 5 mins north of this spot, up the hillside. Little Bosnian artifacts are displayed in various corners, bringing a touch of the Middle East to her otherwise modern home. After many years of practice, her Bosnian pita-making technique is flawless. Often after a girl learned how to… See more ideas about bread recipes, bosnian bread recipe, bread. The following entry is not my own story. Bosnian "pita" (pie) with cottage cheese, apple, and squash. While baking, bring remaining cup of water to a boil and mix in vegeta. In Bosnia and neighboring countries phyllo dough (orignally jufka - read yoofkah) is often made for pastries such as pita/burek or baklava. Cut that line in half with a sharp knife, separating your two snakes from each other. I am attempting to cook on meal from every nation on Earth, and Bosnia Herzegovina is my 33rd stop. I would like to thank Rose for agreeing to share her beautiful skill, recipe and story. I believe it is precisely this that makes this immigrant's table so welcoming. This particular recipe comes care of Damir, who was making pita for the first time as well! "I'm the only one in our group of friends who makes this," Rose says to me simply, but her eyes are glinting with pride. Do not be too violent. Many masterful Bosnian women can roll out the dough by picking it up and tossing it like you see people do in pizzerias, except they can get the dough so thin you can see through it, and still not tear it! Otherwise, it was usually meat filled. Whatever came from the garden, or whatever comes from humanitarian aid," Rose says nonchalantly, as though the experience of waiting on Red Cross and UN planes to drop off food and bandages was a regular occurrence for me as well. Start spreading the dough very gently, pinching the ends with your fingers (never touch or pull from the centre, only from the edges). In a large bowl, add your chopped potato and onion, season, and mix well. roll out dough thinly with a rolling pin, like thin pizza dough. Repeat with three other dough discs. I admit, it doesn’t look so hot right now… just you wait! - I have since tried finding the round, enameled pan that Rose says is traditionally used for making pita. Discover (and save!) Start spreading filling onto the dough with a tablespoon, dropping dollops all over its surface, but leave one line, the width of about 3 inches, empty all across the middle (please see photos for this). This pie takes about three to four hours to make. When you've achieved wanted size, spoon 3 tbs of oil around the dough, and spread with your fingers. See more ideas about bosnian recipes, recipes, food. For the filling: 2 cups / 1 container fat free cottage cheese (I used the one from Trader Joe’s) 8 oz / 1 block fat free feta cheese (I used the one from Trader Joe’s) She makes it look so easy but I've never tried it. 8 Comments. Handmade dough is stretched into a paper-thin, translucent pastry, stuffed with various fillings and rolled into traditional Bosnian pita pie. Pita is a traditional Bosnian dish comprised of homemade phyllo dough with filling that is baked and served with sour cream. As an Amazon Associate I earn from qualifying purchases. To roll out the dough, you need to put a clean tablecloth down on your table, and use a rolling pin (or oklagija) to start thinning out the dough. My cooking and writing are a mélange of cultures and traditions that somehow turn out well. Pull the ends towards you gently, going around the table clockwise (or counter-clockwise, just try to go in one direction all the time), spreading the dough into a very thin layer as much as you can. Bake for 15 more minutes. Repeat steps 4-6  until you have used all of the dough. Then, on a clean working surface place two sheets of pastry on top of each other. The resulting flavours are clean, vibrant. Rose is as resilient today as she was during the war. miles, bordered by Montenegro, Serbia and Croatia. Generously spray down multiple baking dishes. Hand-rolled dough is stretched into a paper-thin, translucent phyllo pastry, stuffed with a variety of fillings, and rolled into a beautiful, traditional Bosnian pie. Here: http://www.sarajevo360.ba/bs/forino Open the fridge, and [I take] whatever is in it, as long as there's no waste.". Find out when there's something cooking at our table. Flour surface lightly, and roll each piece into a ball, transferring from hand to hand gently. 7. Place the dough on the table, dust with flour and start rolling out until 55-60 cm diameter. Drizzle with a bit of olive oil. Learn how your comment data is processed. Receive updates, exclusive recipes and helpful tips by email, What a great story! Pastry Recipe (for Burek and Sir Pita) Yield: 12 burek or sir pita (two rounds of dough) Ingredients: ... making this recipe, in ENGLISH, with the Bosnian woman carefully explaining the proportions to me ... (we both wish we kept in contact with her!). She stopped making it (pita)," she lowers her eyes, her voice getting taut. Divide dough into 4 pieces. I don't know if I'll master that kind of pastry any time soon, but I can dream (and try multiple times!). pita med spinat, med ost, med kartofler og med forskelligt slags kød (hakket kød almindeligvis). Mix squash, sugar and salt. Incidentally, the Forino place is on Titova, which means Tito’s way. Drain fat; stir in … Hi! Cover the discs with plastic wrap, and let rest in a warm place for about 30 minutes. Optional, This dough can be very sticky. Oil a casserole dish. Der findes f.eks. Then, adding a bit of flour as needed. This pie takes about three to four hours to make. Carefully place the dough roll into the pan starting with one end and spiraling it around itself to make one “pie.”. Yet not everyone who makes Bosnian pita is that open to improvisation. 3. Place 4 cups of flour in a large bowl. The most common was cheese (sirnica) and spinach (zeljanica) and potato (krompiruša.) Fold the dough over the filling, then add another line of potato, and roll the dough over. It was simple and rustic. Yet Rose didn't start making pita until "The War" started, when she could no longer go to her mom for this traditional pie. Afterwards, dough should be very elastic, like good pizza dough. She knows that few people nowadays take the time to make a true Bosnian pita. Second, while you can use almost anything as filling at home (and I like how you highlighted how Rose did that during the war) I would say there are 4 non-meat fillings that are the golden standards on the street. Take another sheet of phyllo dough and place it on top, pressing gently to bind the two pieces together. Bosnian "pita" (pie) with cottage cheese, apple, and squash. My grandma makes the best cottage cheese pita i've ever tasted. 0.75 cup + 1 tbsp hot water. Cooking The Pita Zeljanica Bake the pita in a warmed oven (200°C/390°F) for 30 minutes Five minutes before the end, take the pie out and brush it over with milk (5-6 tbsp) just to make the crust … Spoon 1-2 tbsp of filling along the edge of the sheets. Flour work surface generously. Pita is a traditional Bosnian dish comprised of homemade phyllo dough with filling that is baked and served with sour cream. 9. On the day we cook together, Rose assembles three fillings: butternut squash, cottage cheese, and apples with cinnamon and brown sugar. Add water gradually to it, until dough is soft but not sticky. Arrange the rolls in the dish, shaping them into spirals and tight coils, like tightly-wound snakes that are ready to pounce. For the dough: 0.75 cup white flour. Mix in sour cream, all the cheeses, and salt. Jun 25, 2018 - Explore Diana Guzun's board "Bosnian recipes", followed by 288 people on Pinterest. I'm Alyce. Börek (Turkish pronunciation: ; also burek and other variants) is a family of baked filled pastries made of a thin flaky You should now have two long snakes of dough and filling, with a thin layer of dough separating them. Few of us have the time or ability to roll out dough, make filling, and assemble one of the most complicated pastries I have ever seen. Fill 2/3 of the way up and close with the overhanging strudel dough corners Add remainder of milk and all of sour cream to the remaining cheese mixture, mix well and pour over the closed pastry Place in oven and let cook until golden. your own Pins on Pinterest Bosnian Pita Pie: Zucchini (Tikvenjaca ... - Recipe Cloud App Many of the traditional dishes have been made from the same recipes for hundreds of years. Cover and allow to rise for 1 hour. This site uses Akismet to reduce spam. Once the dough is thoroughly mixed, knead for 2-3 minutes, adding flour when necessary to prevent it from sticking. You could always use these fillings in store-bought phyllo dough and just use several layers of it, but if you want the real experience, take a few hours and make this dough. Next, in a large bowl beat the eggs. […], […] this bright and sleek bakery a few times but never saw what I had always known to be pita. Drizzle a tiny bit of olive oil on each disc, and spread it out evenly across the surface with your hands. For the more health conscious, plain greek yogurt will do. In the past it was very desirable for a young woman to know how to make jufka. These types are sold as fast food in Sarajevo, Tuzla around Bosnia where the pita was a refined art but that's it. Transfer one dough disc to the table, laying it in the middle. Fillings include cheese, spinach, meat, and potatoes. Even though phyllo can be bought at the store or bakery, fresh, homemade phyllo is always the best!
2020 bosnian pita dough recipe