Continue adding flour and stirring until you get soft dough. Now put the spatula aside, put some flour on your palms and start kneading the dough with your hands rather energetically – you are going to make a very well-knead dough.The phyllo dough has to be very elastic to be rolled into paper-thin sheets: the longer and more energetically you knead the more elastic dough y ou will get.I am excited by how we can actually could have a conversation using a mixed bag of Slavic words and once we start talking about cooking it becomes even easier to understand each other.At first Mevlida is puzzled as she finds out my vegetarian preferences but relaxes when I say that her soup and sirnica, the cheese pie, would make just a perfect dinner for me.Bosnian pitas are shaped as huge snails fitting into a round tray or as smaller ovals with a few coils.
Buregdzinicas are the shrines that keep the traditions of making the treat according to the recipes dating back in years and make them available to the hungry crowds.
As she is working I am observing her no-fuss kitchen pantry: a large table for making pies stands right in the centre of the kitchen, stalls with bowls and baking trays with each one of them having its specific role and purpose – no sign of extravaganza, gas stove, an old oven, sink and refrigerator; large paper bags of flour, bottles of sunflower oil, cassette of eggs are the essentials I spot around as Mevlida uses them for the home made bread and pitas that she makes every day.
Food items are not stored if they can easily be picked up – for instance, we walk together to the kitchen garden just to pick up a few leaves of fresh parsley for the soup that Mevlida is making for dinner.
Originally Bosnian women use a large table covered by clean cotton towels or sheets and a meter long wooden rolling pin. I heard that some women in Bosnia spread a tablecloth on the floor.
You may still divide the dough into smaller parts and go one by one if there is no way for you to go bigger – that way you will come up with smaller portion pies instead of a large one. Sprinkle some flour on a tablecloth, place the dough from the fridge in the middle of the table cloth, flatten it with your palm slightly and start rolling into a very thin sheet.