Zeljanica Recipe

Disclaimer: Some of this is a little bit hard to explain, but I’ll do my best.  If you google “zeljanica” you might find a couple more recipes and/or videos to clarify how it’s supposed to look.

Making pita takes a good bit of time, so if you want to try it yourself, leave the whole afternoon free so you don’t have to rush. 

Also, all of the measurements are guesses.  We just approximated things.  You don’t have to be perfectly precise.

First, clean a large, flat surface.  A lot of Bosnians have pita-making boards, but a dining room table will do just fine, as long as it is clean and smooth.  Also, find and clean a long thin dowel for rolling dough.  A traditional rolling pin is too short.  Finally, prepare a large, deep baking dish (the sides were maybe 4 inches tall) either by lining with baking paper or by oiling it well.

Then, make the “Jufke” (dough):

Mix about 2 cups flour with about 1 tablespoon of salt.  Add 2 tablespoons of sour cream and just a splash of water.  Mix until it starts to come to together, and add another splash or two of water if needed.

Knead well.  Kneading makes the dough elastic enough to stretch thinly, so knead for at least a few minutes.

Let dough rest at least 30 minutes after kneading

While the dough rests, make the filling

Filling (again, I am making approximations)

Combine:

3 eggs, beaten

½ cup sour cream

½ cup “fresh cheese” (There really is not an American equivalent.  The closest thing I can think of is a mix of cream cheese and ricotta.)

1 tablespoon salt (Or to taste.  It will taste more “authentic” if it is really salty, haha.)

1 small package of frozen spinach (Defrost and drain for best results), or blanch 1 bag fresh spinach.

½ cup shredded smoked cheese (this is unconventional, but tastes really really good!)

Milk as needed (the mixture should be thin enough that it spreads easily)

After dough is rested, divide into three evenly sized balls.

Sprinkle flour on the table, on a long dowel, and on the outside of one of the balls.

Begin rolling dough with dowel.  Roll into a flat circle.  Continue rolling the dough as thin a possible.  You can also try slowly stretching the dough out by hand.  Whatever works for getting a large circle of super thin dough.  Use a lot of flour so it doesn’t stick to the table or the dowel.

Cut the circle in two.

Spoon the spinach mixture to make a thick line that traces the rounded outer edge of the half-circle.  Put a little more towards the middle and a little less on the ends or it will ooze out.  Then gently roll up the dough starting from opposite the flat side of the half circle.  Roll it up all the way to the flat side.  Take the roll and place it in a baking dish.  If it is longer than the length of the dish, just bend it around to start another row. 

Continue the above step until the baking dish is full.

Spread a thin layer of oil on top of the pita. (We forgot this step and without the oil, the pita will be very dry and crunchy.)

Bake at a medium temperature (350 F to 180 C) on a middle rack for about 30 minutes.  Then, check on the pita regularly until it turns golden brown.

Remove the dish from the over and allow the pita to cool very briefly.  Cut into pieces and serve.  It is excellent with a glass of liquid yogurt, or with the yogurt poured on top of the pita.

Zeljanica going into the oven