Sunday, February 21, 2010

Bosnian savory pastry thing?

The problem with these kinds of recipes is that its really hard to get exact measurements out of the cooks, in this case Mirna and her mother. The awesome thing about these kinds of recipes is that you have to make it up yourself. This round was all Mirna's doing, so Ill try to stick down some exact measurements when I try! consider this post to be in-process.


2-3 cups all purpose flour (King Arthur's Flour!!!!)
~ 1 T vegetable oil
Salt dissolved in warm water: enough to make it a soft dough

Good lord these ingredients are vague. But I would guess about 1.5 tsp salt and about 1.5 c warm water, but you can always add more water, 1/4 a cup at a time if the flour isnt getting absorbed.

Stir the oil into the flour and dissolve the salt in the water. Form a well in the middle of the flour and pour in the water. Stir with a fork, slowly incorporating more and more flour until you have a dough. Add more water if needed.

Knead this until it is a fairly smooth dough.

Rub it down with some oil.

Let it sit for about an hour or more.

Anchor a sheet over your table and sprinkle a handful of flour first. I don't know why.

Using a rolling pin and your hands, and all the friends' hands you can find, work the dough out as flat and huge as you can manage. This took us a lot of time, and a lot of dough skilz, but in the end, us 1: dough 0. woot

A couple tips Mirna showed me: use small amounts of oil to moisten the dough as it gets spread super thin and gets kind of dry. You really want it to be as thin as possible, and it helps if you can get it to the edges of a table as shown in the picture so that you can anchor it around the corners, keeping it stretched out.

Another beauty, you can probably fill it with whatever you want. Here Mirna used a spinach recipe, but you best believe my first batch will be made with ground beef.

1/2 - 1 lb spinach
2-3 eggs
about 8 oz cottage cheese
4 oz sour cream
Feta, the more the better, in my opinion
Salt and and pepper

Cut the stems off of the spinach (baby or adult is fine) and stack the leaves into little mounds. Slice them crosswise, making little strips of spinach. Soak this in water for about five minutes, squeeze them dry, and rinse again. Sprinkle some salt in the spinach, toss, and repeat.

In a bowl, stir all of the ingredients together and put the mixture in the refrigerator until you're ready to assemble.


Make a line of filling along the long side of the dough and fold the dough over it, lengthwise. Use a knife to cut a perpendicular line out of the dough so you have a long strip of dough with a similar strip of filling. Fold the ends of the dough in, as shown in the picture, and roll it lengthwise so that you end up with a tube of dough with filling on the inside. Repeat until you run out of dough and filling.

At this point you have two options: you can either wrap each one into an individual spiral, or wrap them around each other, one at a time, to form one big spiral that can be served in slices, as shown here.

Bake at 350 degrees "until its not light on the sides anymore." hmm.... Im going to guess it was about 20 minutes.

After you stick it in the oven, heat together about 1/4-1/2 cup milk with a couple tablespoons of butter.

When the pastry is ALMOST done, drizzle this glaze over top and finish baking.

Once browned all around, remove from the oven and cover it with a cloth as it cools.

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