Pita is the Bosnian umbrella term for filled phyllo pies, with sirnica (cheese), krompirusa (potato), zeljanica (spinach) and tikvenica (pumpkin). The Bosnian dialect reserves 'burek' for meat versions only.
Where to eat it: 2 restaurants across 1 city.
Pita came through the Ottoman borek tradition and split into the Bosnian phyllo family across the late Ottoman and Habsburg periods, the dialect split where Bosnians reserve 'burek' for the meat version only setting Sarajevo apart from Belgrade and Istanbul usage. The Sarajevo buregdzinice on Bravadziluk pull all four variants daily, with seasonal shifts toward zeljanica (spinach) in spring and tikvenica (pumpkin) in autumn.
Common allergens: Gluten, Dairy
Tip from the editors. For zeljanica, swap the cheese for blanched and squeezed spinach mixed with feta and an egg.
Buregdzinica Sac on Mali Bravadziluk is the Sarajevo Bosnian morning sit, with burek under sac, yogurt and pita pulled fresh through breakfast hours.
Order: 200g meat burek with yogurt and a Bosnian coffee to finish the morning sit.
Tip: 07:00-09:00 is the freshest pull at the Sarajevo Bascarsija counter.
Buregdzinica Bosna on Bravadziluk pulls the Sarajevo Bosnian phyllo family at 4 KM a slice, meat burek, sirnica cheese pita and krompirusa potato pita.
Try: Spiral burek, sirnica or krompirusa
Tip: Sold by weight; 200g is one lunch portion, take yogurt with it.
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