Born in Germany, a life in Italy and Bangkok but lucky for Denver she celebrates her Bosnian heritage through food and coffee right here in Colorado.
These are take aways from a special culture event hosted at Silvana Mondo Gallery with media in attendance.
The opening credits for the video of me making scratch made phyllo dough for Bosnian spinach pie called pita or burek, if it's filled with meat.
The whole process was filmed by Westword videographer Kevin Beaty at Raleigh Street Bakery owned by David Kaminer, written by Westword food editor Mark Antonation. Still photography by artist Sabin Aell.
The pita is made by rolling and stretching dough on a large cloth draped over a table until the dough forms a tissue-thin, transparent sheet nearly as big as the table itself.
The filling is spooned in a narrow row across the sheet, which is then rolled into a long tube, using the cloth to help roll without tearing the dough
The result looks like sausage, with the thin dough acting as the casing. The entire tube is coiled into a tight spiral in a round baking dish called a tepsija, then baked until just golden on top.
The coiled tube melds together while baking so that the finished pastry, usually as big as a pizza, can be cut into wedges and served without falling apart.
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