Quick Bosnian Mixed Pita

Bosnian pita is one of those few things that can outdo every country’s cuisine, and I stand by this.

When I think of Bosnian pitas, it’s hard to say which one is my favourite - meat burek or potato pita, so them two combined is a real treat!

Bear in mind that this is not the classic Bosnian pita that Bosnian mothers and grandmas would make, but rather a quicker fix for those busier times when you don’t have time or energy to make and stretch out the dough over your whole dinning room table yourself.

Depending on the method of preparation, real Bosnian pitas are long, rolled home-stretched phyllo dough and are most often folded into a circle, which corresponds to the round pan in which they are baked. In the past, burek and pitas were baked under a large metal or ceramic lid like a shallow bell, over which ashes and live coals were placed.

But nowadays due to the use of standard ovens and rectangular baking trays, pitas are arranged in rows instead.

First cook potatoes in salted water, then drain them and leave them to cool down.

In the meantime, on a tablespoon of olive oil saute chopped onions for a few minutes.

Add minced beef and fry for another couple of minutes.

Dice the cooked potatoes and add into the minced meat. Season with salt, lots of pepper and smoked paprika. Cook for 6-7 minutes with stirring.

Mix the rest of the olive oil with sparkling water, then take one sheet of phyllo dough and lightly sprinkle with the mixture. Repeat the process and stack one on another to have 4 sheets of phyllo dough together. Now take a few tablespoons of the fill and lightly spread over the sheets. Roll crosswise and put in an oiled baking dish.

Repeat the process for the rest of the phyllo sheets and fill and coat all the pitas with some oil mixture.

Bake in a preheated oven at 200°C/392°F for 15 minutes, then coat again with oil mixture.

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Quick Bosnian Mixed Pita

Yield: 6

Ingredients

• Phyllo dough - 300 g
• Minced beef meat - 600 g
• Potatoes - 3
• Onions - 3
• Smoked paprika - 2 teaspoons
• Sparkling water - 100 ml
• Olive oil - 4 tablespoons

Instructions

1. Cook potatoes in salted water.
2. On a tablespoon of olive oil saute chopped onions for 5 minutes.
3. Add minced beef and fry for 3 minutes.
4. Dice the potatoes and add into the meat. Season with salt, lots of pepper and smoked paprika. Cook for 6-7 minutes with stirring.
5. Mix 3 tablespoons of olive oil with sparkling water, then take one sheet of phyllo dough and lightly sprinkle with the mixture. Repeat the process and stack one on another to have 4 sheets of phyllo dough together. Now take a few tablespoons of the fill and lightly spread over the sheets. Roll crosswise and put in an oiled baking dish.
6. Repeat the process for the rest of the phyllo sheets and fill and coat all the pitas with some oil mixture.
7. Bake in a preheated oven at 200°C for 15 minutes, then coat again with oil mixture.