Ana here from the team! Just wanted to share this exquisite, mouthwatering clip of potato 'pita' in the making! 🤤😋
Apparently, the secret is in getting the pastry super, paper-thin - as you can see, it's practically see-through!
MagRailers on our Balkans trip are getting some awesome insider tips on how to prepare it 🤗
I just want to leave you with some final words on the name 😊
In other parts of the Balkans, this specialty is referred to as 'burek', for example in Croatia where I'm from we refer to all of the filled pastries as burek - whether it's meat, cheese, spinach or potato.
BUT!☝️ In Bosnia-Herzegovina, only the meat-filled pastry is burek - the other fillings are always 'pita'. So while in Rome (ie Sarajevo) - this is pita.
Also - and this is a personal 'peeve' 😅... technically, this is not 'pie', so I'm not sure why locals translate it that way. You can see that it's a flaky pastry after it's baked.
So I prefer to call this either potato pastry (for English) or burek (because I'm Croatian) - but if I was visiting BiH I would definitely be using the local 'pita' 😄
Far from home - our MagRailers' magical encounter with the bell-shaped spires of Borobudur.