Bosnian Maslenica Bread filled with meat and egg maslenica

ground meat

🥗Healthier: lean turkey

💰Cheaper: textured vegetable protein

Turkey is lower in fat, while TVP is a cost-effective meat substitute.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often less expensive.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: silken tofu

Flaxseed provides omega-3s, and tofu is a budget-friendly egg substitute.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat adds fiber, while all-purpose is often less expensive.

Sauté 1 onion until translucent.

Add 250g ground beef, garlic, salt, and pepper to the skillet and cook until browned.

Mix and knead 400g flour with 250ml water to form a dough.

Keep the dough in a plastic bag for 20 minutes.

Divide the dough into 3 portions, each weighing about 200-220g.

Roll out each portion into a circle of 25cm in size.

Grease the dough with oil for the filling.

Prepare the first filling with 3 tablespoons sour cream and 50g melted butter.

Prepare the second filling with just 125g melted butter.

Spread the first filling on the dough, then fold it like in a bakery.

For the Maslenica with eggs, add 1 egg to the remaining sour cream mixture.

Spread the yufka first with just butter, then with the egg mixture and some butter.

Bake at 275°C for 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens