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Bosnian Pita with Potato Filling ('Krompiruša')

This was my favorite 'pita' from childhood, and I finally decided to share my recipe with you.

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
1 medium onion (optional), diced finely
600 g potatoes (3 large), diced finely
1 tsp salt
1/2 tsp black pepper
1 tsp curry (not traditional; it's my addition -optional)

Method:
Mix all ingredients for pastry; knead until smooth. Dust with flour, cover with a bowl and let it rest for 25 min. Switch oven to 190*C; prepare a pan (oil it).
Slice peeled potatoes on a mandolin (medium thick), then cut into small dices. Leave aside in a bowl) until needed.
(For traditional way of stretching the dough (circle), look here. )
Stretch the dough; season potato and sprinkle around the edges. Continue to roll the dough as described. Place in a pan and bake as 8 individual-ones , or as one large spiral-30 minutes. Serve while warm.

individual serves or one large
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Bosanska 'Krompiruša' / Pita sa krompirom

Konacno je i recept za krompirusu dosao na red! To je bila moja omiljena pita u djetinjstvu; danas je to pita sa gljivama /sampinjonima

Potrebno:
Tijesto- (za 8 individualnih ili 1 veliku pitu)
2 solje mekog brasna, prosijanog
220-230 ml vode
1/2 k soli
Punjenje-
1 K ulja
1 srednji crveni luk, sjeckan sitno(opciono)
600 gr krompira, sjeckan na kockice (5 mm)
1 k soli
1/2 k crnog bibera
1 k kari praha (nije tradicionalan dodatak - opciono)

Nacin:
Pomijesajte sastojke za jufku, umijesite glatko mekano tijesto; pobrasnite i poklopite 'ćasom' da se odmara 25+ min. Ukljucite renu na 190*C; pripremite tepsiju.
Izrezite krompir na sitne kockice ( ja ga izrezem na 'mandolini'/ ribezu prvo na srednje deblje snite, zatim na kockice)
Razvucite tijesto / jufku (Za tradicionalni nacin razvlacenja (u krug) pogledajte ovdje.) Zasolite i pobiberite krompir u zadnjoj minuti, zatim filujte. Zarolajte u 8 individualnih ili 1 veliku spiralu. Pecite oko 30 minuta. Servirajte dok je toplo.

Quick Burek (with ready made Phyllo Pastry)

A few of my (Aussie) friends have asked for a burek recipe with commercial phyllo pastry. Here it is!

Ingredients:
1 packet phyllo pastry, 375 g (you might not need all)
1 tbs oil
2 onions, diced
400-500 g mince
1 tsp salt
1/2 tsp pepper
1/2 tsp cumin
50 ml oil (3 tbs + 1tsp)
1/3 cup sparkling water (+ jar to mix it with oil)

Method:
Sautee onion in oil, add mince and spices. Cook until meat change colour. Let it cool. Pour oil and water in a jar with lid.
Preheat oven to 190*C; prepare a round pan (pizza - 30 cm), spray with oil.
Place 5 sheets of phyllo pastry on bottom of pan, laying them over the edges of the pan.
Sprinkle each layer of pastry in the pan with water/oil mixture (shake every time before sprinkling). Place 1/2 of mince mixture, crush 4-5 sheets of pastry (to cover mince; alternatively you can layer 4-5 sheets) , sprinkle with water/oil. Place another 1/2 of mince, now return hanging sheets to cover mince, sprinkling each sheet again. At top place one, or two whole sheets, sprinkle with oil/water again and tuck in underneath. Cover with al-foil (do not let touch pastry; it will stick during baking) and bake for 30 minutes. Remove foil and bake for another 5 minutes. Serve cutting into wedges. (Fresh sliced onion, tomatoes or drinking yogurt is traditionally served with burek).

Brzi Burek sa gotovim korama

Nekoliko mojih (Australijskih) prijatelja je pitalo za burek recept sa gotovim korama. Evo ga!

Potrebno:
1 pakovanje tankih kora za pitu (375 gr, necete sve potrositi)
1 K ulja
2 crvena luka, sjeckana
400-500 gr mljevene govedine
1 k soli
1/2 k crnog bibera
1/2 k kima u prahu
50 ml ulja
80-90 ml mineralne vode (+ 1 tegla za pomijesati sa uljem)

Nacin:
Zagrijte ulje, proprzite luk. Dodajte meso i zacine, przite dok meso ne promijeni boju. Ostavite prohladiti. Stavite vodu i ulje u teglu sa poklopcem.
Ukljucite rernu na 190*C; pripremite okrugli (pica) pleh. Nauljite ga pa postavite 5 listova tijesta, tako da krajevi vise preko ivica. Pospricajte svaku koru sa mjesavinom ulja i vode (protresite svaki put prije spricanja). Postavite 1/2 mesa preko dna tepsije; zguzvajte 4-5 kora, postavite preko mesa (mozete ih i postaviti bez kidanja i guzvanja). Pospricajte emulzijom obilato svaki sloj, zatim postavite drugu 1/2 mesa. Zavrnite kore koje su visile preko tepsije, spricajuci svaku. Na povrsinu stavite jednu ili dvije cijele kore, i fino ih podvucite ispod. Pospricajte ponovo, pokrijte al-folijom (pazeci da ne nalegne na tijesto - zalijepice se) i pecite oko 30 min. Skinite foliju pa dopecite jos 5 minuta. Servirajte toplo sa (luk salatom, paradajzom ili jogurtom).

Bosnian Mushroom 'Pita'

Have you tried Bosnian pita? My favourite (for last few years) is mushroom 'pita'. Here's how to make it!

Ingredients:

Dough / pastry-

2 cups plain flour, sifted

3/4 tsp salt

220 ml water

How to prepare and stretch pastry!

Oil and flour for stretching

Filling-

1 tbs oil

800 g mushrooms, (medium sized are best), sliced

1 garlic cloves, crushed

2-3 tbs sour cream (or thickened cream)

salt and pepper to taste

Method:

Make dough (as stated in link), cover and let it rest.

Preheat oven to 190*C; prepare baking dish.

Heat oil in a pan, add mushrooms, garlic and cream. Saute until most of liquid evaporated; season to taste and then let it cool.

Stretch dough, fill with prepared mushrooms. Place in oven and bake for 30 minutes, or until golden-brown. Serve with some extra sour cream on top (or with drinking yogurt).

Pita Šampinjonka

Jeste li probali pitu sa gljivama / šampinjonima? To je moja (u posljednje vrijeme) najdraza pita.

Evo kako je pravim!

Potrebno:

Tijesto-

2 solje brasna (znaci 500 ml), sitno/ meko za pitu, prosijano

3/4 k soli

220 ml vode

Kako pripremiti i razvuci tijesto!

Ulje i brasno za razvlacenje

Fill/ Punjenje-

1 K ulja

800 gr sampinjona (oni srednje velicine su najbolji), isjeckani

1 ceno bijelog luka, protisnuto

2-3 K vrhnja (kiselo ili slatko)

so i biber prema ukusu

Nacin:

Umijesite tijesto i ostavite odmarati, kako je opisano u linku.

Ukljucite rernu na 190*C. Pripremite pleh.

Zagrijte ulje, ubacite gljive, vrhnje i bijeli luk i dinstajte. Vecina tecnosti treba da ispari; zacinite prema ukusu, promijesajte i ostavite hladiti.

Razvucite tijesto i filujte. Pecite oko 30 minuta, ili dok ne postane zlatno-zuta. Servirajte sa malo vrhnja po povrsini (ili sa tecnim jogurtom).

Banjalučki ćevap (Chevups from Banja Luka)

Finally I took some time in having a look at some new blogs from my birth country. There are soooo many bloggers there; very creative and imaginative people. I like the fact that that part of the world has many influences in cooking. From eastern side Turkish, then Mediterranean and Greek around the south, Hungarian, Polish and even Russian at north, to western side with influence of Germans and Italians.
Following recipe is influenced by Turkish cuisine. During Ottoman period in Bosnia, many people adopted Turkish way of cooking. This kind of chevups (ćevapi - famous skinless sausages) are made exclusively around Banja Luka (second largest city in Bosnia). A bit smaller chevups than ordinary are 'stuck' togheter in 4 or 5, then grilled as usual. They're always served with lepina (somun) and some freshly sliced onion.

Happy Eid (Bayram - another thing coming from Turks) to those who celebrate today!

Konacno sam nasla malo vremena da pogledam nove blogove iz moje zemlje (bivse). Jako mnogo blogera dolaze odatle; veoma kreativni i mastoviti ljudi! Volim cinjenicu da je taj dio svijeta bio tako mnogo pod uticajem mnogih drugih zemalja. Sa istoka Turska, zatim Grci i druge mediteranske zemlje oko juga, Madjari, Poljaci, pa cak i Rusi na sjeveru, i s a zapada Nijemci i Italijani.
Sljedeci recept je naslijedje Turske kuhinje. Tokom Otomanskog perioda u Bosni, mnogi ljudi su usvojili turski nacin kuhanja.
Ova vrsta cevapa (ćevapi - poznati u svijetu kao 'kobasice bez omotaca') je pripremana iskljucivo oko Banja Luke. Nesto manji cevapi nego inace se sastave (4-5 zajedno) i zatim peku na rostilju. Cevapi se iskljucivo serviraju sa lepinom (somun) i svjezim crvenim lukom.

Sretan 'Bajram' (jos nesto naslijedjeno od Turaka) onima koji danas slave!

'Burek' - easy way

Burek ( pita with minced meat) is very loved dish in Bosnia. I wrote about pita and burek before.
Today I want to explain how to make individual burek, where you don't need to have special pin, or large space for stretching phyllo pastry. Burek is often made this way commercially (in burek bakeries).

Ingredients:
-Dough-
2 cups plain flour
1/2 tsp salt
200 (+) ml water
-Filling-
1 tsp oil
1 onion, finely diced
500 g beef mince (not lean or too fat)
1 tsp salt
1/2 tsp black pepper, freshly ground
-Oil for stretching, 120 ml +

Method:
Dough- Place all ingredients in a bowl. Mix well until incorporated, then take out on a bench top and knead until smooth. Divide into 8 equal parts; shape little balls. Pour 120 ml oil in a bowl; place dough balls in oil; turn them to cover well in oil. Set aside for 30 minutes.
Prepare filling- heat oil, saute onion, then add mince, salt and pepper. Cook just until meat lose its pink colour. Take off the heat and let it cool.
Preheat your oven to 190-200 *C; prepare a large rectangle baking pan (oil it - spray is ok).
Oil the surface of your bench top, then take a ball of dough and flatten with your palms as much as possible (for this, you can use any rolling pin if easier). Now start puling edges of the pastry with your fingers, until very thin and well stretched. You should get and oval (30 X 20 cm approximately) of phyllo pasty. Put 1/8 of filling on an longer edge and roll into a sausage. Shape a swirl (round or elongated ) and place on a baking sheet. Repeat with other balls of dough. When all made, oil surface of each burek and bake for 30 + minutes, or until golden brown on top.

Burek iz Buregdzinice

Burek je omiljeno jelo u Bosni. Pisala sam o metodu razvlacenja tijesta prije ( pita , burek ). Danas zelim pokazati kako se prave pojedinacni bureci. Za njih ne trebate oklagiju ili veliki prostor za razvlacenje tijesta. U mnogim buregdzinicama se na ovaj nacin prave bureci.

Potrebno:
Tijesto / jufke-
2 solje brasna (2 X 250ml)
1/2 k soli
200 ml (+) vode
Fil-
1 k ulja
1 crveni luk, sitno sjeckan
500 gr mljevene govedine / junetine (ni premasno ni nemasno)
1 k soli
1/2 k crnog bibera, svjeze mljevenog
-Ulje za razvlacenje- 120 ml +

Nacin:
Umijesite tijesto od navedenih sastojaka. Dobro ga izradite, zatim podijelite na 8 jednakih loptica, smjestite u posudu sa 120 ml ulja; okrenite loptice tijesta kako bi se prevukle sa uljem preko cijele povrsine. Ostavite odmarati oko 30 min.
Zagrijte ulje, proprzite luk. Ubacite meso i zacine i dinstajte samo toliko da meso izgubi pink boju. Ostavite hladiti.
Ukljucite rernu na 190*C; pripremite tepsiju (nauljite ju).
Nauljite povrsinu za rad (kuhinjsku glatku povrsinu), postavite lopticu tijesta na nju, pa dlanovima rastanjite tijesto koliko je to moguce (za ovajdio mozete upotrijebiti bilo kakvu oklagiju, ukoliko vam je tako lakse). Sada prstima razvlacite krajeve tijesta sve dok ne dobijete veoma tanku jufku (otprilike 30 X 20 cm oval). Stavite 1/8 fila na jedan duzi kraj , pa zamotajte kao rolat. sada oblikujte 'zvrk'; okrugli ili izduzeni. Uradite isto sa preostalim lopticama; smjestite na tepsiju, pouljite povrsinu i pecite oko 30 minuta, ili dok burek ne dobije lijepu rumenu boju.

Please Help

Balkans never had so bad flood. Bosnia, Serbia and a part of Croatia are desperate! ...More than 1.200 000 people are affected. Tens of thousands had to be rescued / displaced. Landslides taking homes and bringing danger of moving (war)mines. Whole cities under water.
Still raining ...Please help as much as you can!
Here is link for help to all those countries.

To help Bosnia ( International):

Ac. Holder- Red Cross Society of BiH
Ac.No.- 140-101-12001533-88
Bank - SBERBANK BH d.d. Sarajevo
Address - Fra Andela Zvizdovica 1/A, 71000 Sarajevo BiH
Swift- SABRBA22
Bank Code- BA391401011200153388

Map of affected areas.

My City (Brčko) before and after the flood!
Photo: Produžena verzija

Vine Leaf Parcels - 'Yaprak' / 'Dolma'

Vine leaves have beautiful distinctive taste. In country where I was born, they're mostly used as wrappers for mince and rice stuffing. Young leaves are picked, then cooked in salty water for some time, before using them. Already cooked (preserved) leaves are available (in Australia) from Turkish or Lebanese grocers.

Ingredients:
600 g mince (beef preferably)
1 large onion, diced
1-2 garlic cloves, crushed
1 tsp black pepper
1/2 tsp salt
3/4 cup water
3/4 cup short grain rice
vine leaves already prepared (or fresh, young leaves from your vine)
olive oil
2,5-3 cups beef or chicken stock
1 can of diced tomatoes in juice (optional - see note*)
Method:
Dice onion finely, add mince, garlic, rice and salt and pepper. Add water, mix again.
Rinse vine leaves really well (if using already prepared). Lay each leaf (shiny side down), place 2-3 tbs of stuffing (slightly squeezed in your hand), and make a parcel as shown in pictures. Place them into an oiled pan. Add stock, place a plate (slightly smaller than pan) upside-down over the parcels, cover and cook slowly for 1-2 hours (older leaves need more time).
*Note: Traditionally, Yaprak is served either with sour cream (Greek yogurt) and lemon juice, or in tomato sauce. If you're going to add tomatoes ( at the end of cooking; remove plate and bring to boil again), omit 1 cup stock.

Japrak / Dolma / Sarmice u vinovoj lozi

Listovi vinove loze imaju divnu aromu. Najbolje je koristiti mlade, koji se uberu i kuhaju u slanoj vodi, ali mogu posluziti i kupljeni.
Naziv Japrak (od Turskog Yaprak = list) se koristi u vecem dijelu Bosne. U mom kraju smo ih zvali 'Sarmice od vinove loze', a evo pronadjoh i podatak da se i za njih kaze 'Dolma'.

Potrebno:
600 gr mljevenog mesa (govedina, po mogucnosti)
1 veci crveni luk
1-2 cena bijelog luka
1 k crnog bibera
1/2 k soli
3/4 vode
3/4 solje rize, krace zrno
listovi vinove loze (kupljeni ), ili mladi listovi sa vase loze
maslinovo ulje
2,5-3 solje temeljca / supe
1 konzerva sjeckanog paradajza u soku (opcionalno- vidi napomenu*)
Nacin:
Isijecite luk veoma sitno, dodajte meso, bijeli luk, so i biber. Uspite vodu, dobro izmijesajte.
Isperite listove vinove loze (ili prokuhajte u slanoj vodi ako koristite vase). Stavite listove na povrsinu (sjajna / glatka strana dole), uzmite 2-3 K punjenja, stisnite blago u ruci i zamotajte kako je prikazano. Smjestite sarmice u nauljenu posudu, uspite temeljac. Preokrenite tanjir, nesto manji od posude, preko sarmica, pokrijte i kuhajte na slaboj vatri 1-2 sata (stariji listovi trebaju nesto duze vrijeme kuhanja).
*Napomena: Tradicionalno se serviraju ili sa kiselim vrhnjem i limunom, ili u paradajz sosu. Ako cete dodati paradajz (na kraju kuhanja - skinite tanjir, uspite paradajz i ponovno prokuhajte), smanjite temeljac za 1 solju.

Bosnian Layered 'Burek'

This is a Bosnian national dish. It is a form of 'Pita'. Knowing how to make it, is important for every girl. There is a saying: 'If you know how to make Pita, you're allowed to marry.' (not so sure that this saying is still actual today).

Ingredients:
Pastry-
2 cups plain flour, sifted
220 ml water
1/2 teas salt
(oil for stretching the pastry)

Beef filling-

1 tbs oil

1 large onion, chopped

500 g lean beef mince

1 tsp salt

1/2 tsp black pepper, freshly grounded

Method:

Make a soft dough from flour, salt and water. Divide in 2 balls, dust with flour and let it (covered with a clean towel) rest for at least 25 min.

(Filling- Heat oil in a pan, saute onion, until translucent. Mix it with, beef salt and pepper.) Prepare the working surface by dusting the tablecloth with flour. Switch your oven to 190*C. Oil a round baking tin (pizza tin is ok) Place the dough on the table, dust with flour and start rolling out until 40 cm diameter. Dust with flour all the time, this will prevent sticking. When you've achieved wanted size, spoon 2-3 tbs of oil on top of the dough, and spread with your fingers. 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.) When the pastry is thin enough, imagine a circle in the middle (size of wanted burek; 25 cm), then make 6 cuts around it (see picture 5). Lift one cut part and place it over the circle in the middle, adjusting and stretching the dough as necessary. Now, dot some of meat filling over it (if you divide filling into 2 , then each half in 6 again, you'll get same amount for each layer). Stretch another cut part over it; repeat with the rest. When first part of pastry is done, place it on baking dish (on top should be mince mixture). Repeat whole process with the second dough;but this time dot mince straight onto middle circle, without placing second layer. Repeat until all meat used, leaving last 2 layers of pastry without meat. Place this part over the first part in the tin. Tuck in all edges neatly under the 'circle'. Brush with oil (spray is OK) and bake for 30-35 minutes. Enjoy with salad or with liquid yoghurt (buttermilk), as Bosnians do!

Note: ' Burek' is pita with meat, all other similar pastry dishes are 'pita with cheese' or 'pita with potato'...

Slagani Burek
Zao mi je sbog lose postavke; nisam mogla ispraviti!
Nacionalno jelo Bosne... Vrsta pite sa mesom, koju je vazno znati napraviti svakoj djevojci koja zeli da se uda (nisam bas sigurna da je tako i u danasnja vremena).
Burek je pita sa mesom; sve ostale pite su samo pite (npr sa krompirom, sirom,... tj krompirusa, sirnica, zeljanica, bundevara...

Potrebno:

Tijesto-
2 solje (250 ml) brasna, prosijanog
1/2 kasicice soli
220 ml vode
(ulje za razvlacenje )
Fil-
1 K ulja
1 veca glavica crvenog luka, sjeckana
500 gr mljevene govedine, nemasne
1 k soli
1/2 k crnog bibera, svjeze mljevenog

Nacin:

Umijesite mekano, glatko tijesto, podijelite na 2 lopte, pobrasnite i ostavite pokriveno odmarati najmanje 25 min. (Fil- proprzite luk na ulju, dok ne postane staklast; pomijesajte sa mesom, solju i biberom.) Ukljucite rernu na 190*C, nauljite tepsiju u kojoj cete peci.
Pobrasnite stolnjak na kojem cete razvlaciti jufke. Stavite tijesto na sredinu radne povrsine i razvaljajte ga na cca 40 cm precnika. Pospite 2-3 kasike ulja po povrsini - prstima razmazite, pa rukama pocnite razvlaciti od sredine prema krajevima. Cinite to sve dok tijesto ne postane gotovo sasvim prozirno. Sada izrezite tijesto na 6 jednakih dijelova, zamisljajuci krug (velicina bureka) u sredini koji ce ostati ne izrezan (slika 5). Prebacite jedan dio tijesta preko tog kruga, razvlaceci i namjestajuci prema potrebi . Pobacajte komadice fila po ovome (ako podijelite fil na 2 dijela, zatim svaki dio na 6, dobicete podjednako fila za svaki sloj). Prebacujte slojeve i filujte dok sve ne utrosite; posljednji red treba da bude meso. Postavite ovako pripremljen burek na tepsiju. Ponovite cijeli postupak sa drugim dijelom tijesta, s tim sto necete ovoga puta praviti dupli sloj jufke, nego cete meso satviti na sredinu i nastaviti preklapati. Tako ce vam ostati 2 sloja jufke na povrsini. Stavite ovaj dio preko vec pripremljenog u tepsiji. Podvijte neuredne krajeve ispod cijelog bureka, praveci uredni krug. Nauljite burek i pecite oko 3-35 minuta. Sluzite sa salatom ili, kako to u Bosni rade, sa tecnim jogurtom.