Krompiruša , vegan potato pita / burek .
I bought the phyllo dough before this “thing”, for a little dinner party I was planning to host. I was wondering what to feed the all-eating-Bask, the-meat-lover-but-non-pork-and-fish-eating-Bosnian and the vegetarian-and-no-dairy-and-sugar-Colombian and make them happy. This is one of the dishes I was planning to make.
I imposed myself a “NO-SHOPPING-CHALLENGE” whilst being self-isolated and PHYSICAL DISTANCING (instead of social distancing!) as much as possible.
I realised I’m addicted to coffee. I also realised, that I’m obsessed with food. Even though I live in a tiny (30m2) apartment, my kitchen is quite big (custom made for me ), very functional and has lots hidden pantry storage. Since I bring food from small producers from Croatia and Slovenia to Amsterdam, my pantry and 9-drawers-freezer (Best Buy ever!) are always quite well stocked.
It’s been 14 days since I went to a store. I’ve heard that people I know, buy food every day. I am right now saving money, spending older stuff, avoiding people, not risking spreading the virus, cooking more consciously, creating less waste and activating the creative part of my brain, because I “have to” make do with what I have. I have just ran out of fresh vegetables, but I’ve got quite a few jars with pickled or fermented vegs (most of them I made myself, some are made by fam & friends) and a little bit of (self-) frozen vegs left. Technically I’ve got food for about 3 months I guess, but when it comes to tasty, varied and nutritious meals, I think I can manage for another 2-3 weeks.
The question is; WILL I RUN OUT OF TOILETPAPER OR COFFEE FIRST? And which one is more essential? My Indonesian grandmom uses a “botol cebok”, an empty cola bottle next to the toilet & I am down to 2 cups of coffee a day from 6ish. My new office has better coffee, but more limited supply..
I hope you are all keeping sane and well, wherever you are!
DLCS Management 
This looks delicious! My mom made this and taught me. We call it pita. I like the potato and onion one too. Do you have potatoes and onions in your pantry?
Yes, that’s why I made this! I would also make it with potato and sauerkraut, but ran out of sauerkraut. Perhaps I’ll make another one soon, because we ate this for dinner and the day after for brunch too!
A friend asked me for the recipe, so here it is:
Vegan stuffing for potato burek (Krompiruša) :
INGREDIENTS–>
-Potatoes: 4 really big ones or 8 normal sized ones (Or make extra! Better more stuffing than dough!); cut in small cubes, wash, drain
-2 big white or yellow onions
-cumin seeds
-salt
-oil
– Mediterranean herbs of your choice (I pick & dry my own oregano, thyme and rosemary, so I grind them and use a mixture),
HOW –>
-Fry onions in oil of your choice on low fire, covered with lid,
-When they become “glazy” (is that a word?), add 2 teaspoon of whole cumin seeds, a teaspoon of salt, some Mediterranean herbs, about a teaspoon as well,
-Take of the lid, stir, make sure they don’t burn.
-Add potatoes, turn fire high, stir fry for a min
-Add enough water to cover the mixture, stir the bottom well, so all the flavours go into the water
-Add the same amount of water
-Bring to boil
-Lower fire again
-Boil until potatoes are soft but do not fall apart
-When the potatoes are soft, take them out of the liquid, drain them, but KEEP THE WATER.
-Let the potatoes cool
+
Stuff the phyllo dough
-Use 2 sheets for each layer
-Brush the edges of the upper sheet with oil
-Make a “snake shape” of your mixture
-Roll up
-Place on baking tin (round like my pic, or straight)
-Check instructions of the dough, because they burn fast. mine I baked on 180c for about 20 min.
EXTRA –>
Zero waste potato soup:
-Add a spoon of the potato cubes to the water leftover
-Add some freshly chopped parsley (or vegetables, or whatever actually)
-EAT
This is an amazing recipe. I remember walking the streets of Trogir in the old town where we bought Krompiruša but I remember having it with spinach and potatoes. Do you make it with spinach?
I like your vegetable soup at the end too! Thank you.
Thanks! I’ve never made it with spinach, but I do make it with sauerkraut as well. (I also love it with meat, or cheese).
And thank you!