Yugoslavia consisted of six socialist republics: SR Bosnia and Herzegovina, SR Croatia, SR Macedonia, SR Montenegro, SR Slovenia, and SR Serbia. After an economic and political crisis in the 1980s and the rise of nationalism, Yugoslavia broke up along its republics’ borders, at first into five countries, leading to the Yugoslav Wars. After the breakup, the republics of Serbia and Montenegro formed a reduced federation, the Federal Republic of Yugoslavia (FRY).
This dish uses phyllo dough. This is easy to use (if I can do it you can too) and handle so don’t let that keep you from trying the dish. The brand I buy from Whole Foods is The Filo Factory Organic Fillo Dough. Follow the instructions on the back for how to thaw and for handling tips.
- 1 tablespoon olive oil
- 1 medium yellow onion, peeled and chopped
- 1 pound ground beef
- 1 teaspoon ground allspice
- 2 teaspoons Hungarian paprika
- Salt and freshly ground pepper to taste
- 1 box of phyllo dough sheets (12×17 inches)
- 3/4 cup of butter, melted
- Heat a large frying pan and add the oil.
- Saute the onion until soft, and then add the beef, spices, and salt and pepper to taste.
- Cook until the meat is crumbly but not dry.
- Allow to cool completely before continuing.
- Lay 1 sheet of phyllo dough on the counter.
- Brush with some of the butter.
- Place 1/3 cup of meat mixture across the sheet along the long side, 2 inches from the edge.
- Fold the bottom over the meat mixture and roll into a snake.
- Cut the roll in half and coil each roll into a snail shape.
- Place on a nonstick baking sheet and butt the end up against the edge of the pan to prevent uncoiling.
- Brush with additional butter.
- Bake in a preheated oven at 375 degrees for 15 to 20 minutes, or until just golden.
- Keep the remaining sheets of phyllo dough covered with plastic and work quickly to prevent it from drying out.
Here is a picture and recipe I found to help showing how it should look.