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Duvanjska pita comes from the Duvanjsko polje and Tomislavgrad area, a highland region where long winters and grazing flocks have shaped a very particular way of cooking. In this corner of the Western Balkans, cooks rely on ingredients that store well: flour, potatoes, onions, and meat. From that modest pantry, they build a pie that feels both rustic and precise. Thin layers of dough cradle paper-thin slices of potato and seasoned minced meat, then bake until the crust turns deep golden and the filling softens into a juicy, almost creamy interior.
Traditionally, this pie often bakes under a heavy metal bell, the sač, covered with embers. In many households, the same logic now plays out in a standard oven. The goal remains the same: crisp top and bottom, tender middle, and a filling that holds together neatly when sliced. When it appears on the table, usually for family lunches or Sunday gatherings, it rarely needs more than a bowl of salad and a dish of thick sour cream on the side.
The flavor profile leans savory rather than spicy. Onions and garlic cook gently within the pie, lending sweetness and depth to the meat. Sweet paprika brings warmth and color, while black pepper and a small amount of dried herb round out the aroma. The potatoes tie everything together, soaking up meat juices and seasoning. The result tastes familiar to anyone who loves Balkan pies, yet it has a distinct character: heartier than plain potato pita, more layered and structured than a simple meat pie.
The dough marks one of the key differences between an average pie and a memorable Duvanjska pita. A straightforward mix of wheat flour, water, salt, and a little oil is kneaded until smooth, then rested long enough to relax. That rest allows the cook to stretch the dough very thinly across the table without tearing. Several sheets stack up, brushed with oil, around and between the layers of filling. During baking, the oil helps the dough turn shatteringly crisp in some spots, while other sections stay soft and slightly chewy where they meet the potatoes and meat.
This version stays close to that village pattern but adapts neatly to a modern kitchen. The dough uses all-purpose flour and a measured amount of water, with timings that suit both beginners and more experienced bakers. The filling keeps to ingredients that are easy to find: minced beef or a beef-lamb mixture, common potatoes, onions, garlic, and paprika. The method suggests a baking temperature that gives both color and thorough cooking without drying out the pie.
For those who watch certain ingredients, a few notes help with planning. The base recipe contains gluten from the handmade dough and dairy from the butter brushed on top and the optional sour cream at the table. A neutral vegetable oil works well wherever fat is needed, so the pie can be made dairy-free with little effort. Gluten-free phyllo sheets can stand in for the homemade dough for cooks who need that adjustment, though the texture will change slightly.
Duvanjska pita suits many occasions. It stands on its own as a midday meal, fits into a spread of grilled meats and salads, and reheats well for next-day lunches. It is the kind of dish families prepare when they expect guests to arrive hungry and stay at the table for a while. This recipe provides a reliable, oven-ready way to bring that same quiet abundance into a home kitchen, whether the cook is already familiar with Balkan pies or meeting Duvanjska pita for the first time.
8
servings45
minutes50
minutes480
kcalThis Duvanjska pita recipe offers a traditional Croatian potato and meat pie adapted for a standard oven. Thin, hand-stretched dough wraps layers of sliced potatoes and seasoned minced meat, then bakes until the crust is crisp and the interior soft and juicy. The method focuses on a supple dough, evenly sliced potatoes, and careful seasoning so every slice feels balanced and satisfying. The pie feeds a crowd, works well for Sunday lunches or family gatherings, and tastes just as good reheated the next day. A few simple substitutions make it possible to adjust for dairy-free or gluten-conscious diners while preserving the spirit of the original dish.
All-purpose wheat flour, 500 g — forms a pliable dough that can stretch thin; standard white flour works best.
Fine salt, 1½ tsp — seasons the dough so the crust has flavor.
Lukewarm water, about 300 ml — start with 260 ml and add little by little until the dough comes together.
Neutral vegetable oil, 2 tbsp — worked into the dough for tenderness.
Neutral vegetable oil, 60 ml (¼ cup) — for brushing the dough layers and greasing the pan.
Waxy potatoes, 600 g — peeled and sliced into very thin rounds; hold shape while becoming tender.
Minced beef or beef-lamb mix, 400 g — 15–20% fat gives good flavor and juiciness.
Yellow onions, 2 medium (about 250 g), finely chopped — provide sweetness and depth.
Garlic cloves, 2, finely minced — for gentle aroma, not sharp heat.
Fine salt, 1½ tsp — for the filling; adjust slightly to taste.
Freshly ground black pepper, 1 tsp — adds gentle heat and fragrance.
Sweet paprika, 2 tsp — traditional seasoning that brings color and mild warmth.
Dried marjoram or oregano, ½ tsp (optional) — a subtle herbal note, common in some households.
Warm water or light beef broth, 200 ml — poured over the pie during baking for a tender, cohesive filling.
Butter, 30 g, melted — brushed over the hot pie for extra aroma and sheen (use more oil for dairy-free).
Thick sour cream or plain yogurt, 150–200 ml — for serving at the table.
Sift the flour and salt into a large mixing bowl, then make a shallow well in the center.
Pour in most of the lukewarm water and the 2 tablespoons of oil, mixing with one hand or a wooden spoon until a rough dough forms; add the remaining water only if the dough feels dry.
Transfer the dough to a lightly floured surface and knead for 8–10 minutes, until smooth, elastic, and barely tacky to the touch.
Shape the dough into a ball, coat lightly with oil, and place in a covered bowl; rest at room temperature for 30 minutes so the gluten relaxes.
While the dough rests, peel the potatoes and slice them into very thin rounds, about 2 mm thick; a mandoline or sharp knife gives even slices.
Rinse the potato slices briefly under cold water, drain well, and pat dry with a clean towel so they do not release too much liquid in the pie.
In a separate bowl, combine the minced meat, chopped onions, minced garlic, salt, black pepper, paprika, and dried marjoram or oregano, mixing until the seasoning is evenly distributed.
Preheat the oven to 200°C (top and bottom heat) and grease a 30 cm round metal baking pan or similar dish with a little of the brushing oil.
Once rested, divide the dough into 4 equal pieces and shape each into a smooth ball; keep them covered with a towel so they do not dry out.
On a lightly floured table, roll out one ball into a thin circle, then lift and gently stretch it over the backs of the hands, working from the center outward, until it becomes very thin and larger than the pan; small edge tears are acceptable.
Lay the stretched sheet over the greased pan, letting the edges overhang generously; brush the surface lightly with oil.
Repeat with a second dough ball, stretching it slightly smaller, and lay it inside the pan on top of the first sheet; brush with oil again. These two sheets will form the base and sides of the pie.
Arrange a layer of potato slices over the dough in the pan, overlapping them slightly so there are no gaps.
Scatter a portion of the meat mixture over the potatoes in small clumps, spreading it evenly with the fingertips.
Continue to alternate layers of potato and meat, ending with a layer of potatoes on top; press down gently so the layers sit snugly.
Stretch the third dough ball into a thin sheet and place it over the filling, allowing the edges to drape.
Fold the overhanging edges of the bottom sheets up and over the top sheet, creating a neat, slightly raised border around the edge.
Stretch the final dough ball into a thin sheet and place it over everything as a lid, tucking the edges down the inside of the border so they sit securely.
Brush the surface generously with oil, then use a sharp knife to cut the assembled pie into serving squares or wedges, slicing all the way down to the bottom; this helps steam escape and makes serving easier later.
Place the pan on a lower oven rack and bake for 25 minutes, until the top begins to color lightly.
Carefully pull out the rack, pour the warm water or broth evenly over the cut lines so it seeps between the layers, then return the pie to the oven.
Bake for another 25–35 minutes, until the top is deep golden, the edges crisp, and a knife inserted in the center meets tender potatoes.
Remove the pan from the oven, brush the hot surface with melted butter, and let the pie rest for 10–15 minutes so the filling settles.
Serve warm squares or wedges with sour cream or yogurt on the side.
Approximate values for one of 8 servings, based on standard reference ingredients:
| Nutrient | Amount per serving (approx.) |
|---|---|
| Calories | ~480 kcal |
| Carbohydrates | ~60 g |
| Protein | ~17 g |
| Fat | ~20 g |
| Fiber | ~4 g |
| Sodium | ~650 mg |
| Key Allergens | Gluten (wheat), dairy (butter, optional sour cream); no eggs, nuts, or soy in the base recipe |
These figures represent estimates only and will vary with ingredient brands, exact fat content of the meat, and portion size.
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