ĂversĂ€tter detta recept till ditt sprĂ„k... Sidan kommer att uppdateras automatiskt.
Bosanska Krompir i Meso Pita
Bosnian Potato and Meat Pie
A hearty and savory pie featuring layers of thin, flaky phyllo dough filled with a delicious mixture of seasoned ground meat and tender potatoes. This 'pita' is a staple in Bosnian households, perfect for a satisfying meal any time of day.
đ§ Ingredienser
- 1 package Phyllo dough(thawed according to package instructions)
- 500 g Ground beef
- 500 g Potatoes(peeled and finely diced)
- 1 large Onion(finely chopped)
- 3 cloves Garlic(minced)
- 4 tbsp Vegetable oil(plus more for brushing)
- 1.5 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
- 1 tsp Paprika(sweet)
- 0.25 cup Water
- 1 large Egg(beaten, for egg wash)
đšâđł Instruktioner
- 1
In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes.
- 2
Add the minced garlic and cook for another minute until fragrant.
- 3
Add the ground beef to the skillet. Break it up with a spoon and cook until browned. Drain off any excess fat.
- 4
Stir in the diced potatoes, salt, pepper, and paprika. Add the 1/4 cup of water, cover, and simmer until the potatoes are tender, about 15-20 minutes. Stir occasionally.
- 5
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- 6
Unroll the phyllo dough. Keep the sheets covered with a damp kitchen towel while you work to prevent them from drying out. Lay one sheet of phyllo in the baking dish and brush it lightly with vegetable oil. Repeat with about 8-10 sheets, layering them and brushing each with oil.
- 7
Spread the potato and meat filling evenly over the layered phyllo dough.
- 8
Layer the remaining phyllo sheets on top of the filling, brushing each sheet with oil. Tuck in the edges of the top layers to create a neat border.
- 9
Brush the top layer generously with oil and then with the beaten egg wash.
- 10
Score the top of the pie into serving portions with a sharp knife (do not cut all the way through).
- 11
Bake for 40-50 minutes, or until the top is golden brown and crispy.
- 12
Let the pita cool slightly before cutting and serving.
đĄ Proffstips
- âIf you find the phyllo dough difficult to handle, you can cut the sheets to fit your pan.
- âFor a richer flavor, you can add a small amount of smoked meat (like bacon bits) to the filling.
- âEnsure the potatoes are diced very finely so they cook through completely.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add shredded zucchini or spinach to the filling.
- Use a mix of ground beef and lamb for the filling.
- For a vegetarian version, omit the meat and increase the amount of potatoes and add cheese.