Pita sa Mesom (Meat Filo Pie) is a traditional Bosnian recipe for a classic soup made with veal meat, okra and vegetables which is thickened with egg yolks and decorated with lemon slices before serving. The full recipe is presented here and I hope you enjoy this classic Bosnian version of: Meat Filo Pie (Pita sa Mesom).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a traditional filo pastry dish from Bosnia-Herzegovina with a hearty meat, onions, and spice filling.
Ingredients:
600g minced meat (mutton, beef, pork, turkey, etc.)
1 package filo pastry (medium thickness)
1 large onion, diced
1 large potato, grated (optional)
2 tbsp Vegeta seasoning
1/2 teaspoon garlic powder or 1 clove fresh garlic, minced
Salt and freshly-ground black pepper, to taste
3 large eggs
250ml Kefir yoghurt
250ml water
1 tbsp sour cream
Oil
Method:
Set a large frying pan over medium-low heat. Once hot add 2–3 tbsp and use to fry the onions until soft, translucent, and just beginning to turn golden (about 6 minutes).
Now add in the minced meat, using a wooden spatula to break up any clumps. Scatter over the vegeta, black pepper and garlic powder then season with a little salt. Continue cooking the meat and onions, until the meat is about half done then add the grated potato, if using. Stir to combine and continue cooking until the meat is evenly browned with no pink bits remaining.
Take the pan off the heat and set aside (do not drain).
Beat together the eggs, kefir, sour cream and water in a medium-sized bowl. Add a pinch of salt then set aside.
Pre-heat your oven to 180C.
Unroll your package of filo dough then cut each sheet of dough in half. Next, grease the bottom and sides of your baking dish. Lay 2 sheets of filo dough on the bottom of the pan and place 1/3 of the meat mixture on top. Next, add 2 more layers of filo and then another layer of meat. Continue this layering process until you’ve used up your ingredients.
Next, using a sharp knife, cut the pita into squares. These can be either large squares or smaller, depending on personal preference.
Give the egg and milk mixture a stir,nd then slowly pour it all over the pita, making sure the liquid is evenly distributed.
Allow the pita to rest 5-10 minutes so the liquid has time to be absorbed. Transfer to the centre of your pre-heated oven and bake the pita for 35-40 minutes until golden brown.
Remove from the oven, allow to cool to room temperature and then divide into squares and enjoy.
)
