Requires Labor: Bosnian Pastry

Pour warm water into a deep mixing bowl. Knead until you obtain a smooth dough, gradually adding flour and salt.

Cover the soft dough you have obtained with a damp kitchen cloth and let it rest at room temperature for about 30 minutes.

Divide the rested dough into four equal pieces, roll it out on the kitchen counter, and let it rest at room temperature for another 30 minutes.

To roll out the dough; melt the butter over low heat. When it cools down, mix it with sunflower oil and yoghurt.

For the stuffing; wash and dry the spinach leaves after sorting and chop them finely. Mix and knead with egg, grated onion, cream of milk and salt.

Cover the kitchen table with a clean cotton kitchen cloth. Take one of the dough balls you have rested and start rolling it out with a rolling pin. Lightly flour the gaps.

Once the dough has reached a certain size, grease it with the solid-liquid oil mixture you have prepared. Pull the opposite edges with your hands and expand the dough until it becomes as thin as possible.

To make it even, cut the edges of the yufka with a knife and prepare large rectangles. Spread the spinach stuffing you prepared on the edges. Fold the edges of the yufka over it and roll it towards the middle.

When the dough that you have wrapped with the filling inside gathers in the middle, cut it lengthwise with a knife. Attach the rolled pastries to each other from both sides and apply the same process to all dough pieces.

Starting from the middle of the greased baking tray, wrap all the dough rolls you have prepared in a spiral shape.

Bake the pastry with beaten egg and yoghurt spread on it in a preheated oven at 200 degrees until the top and bottom are browned. After slicing the Bosnian pastry, whose dough melts in your mouth and is fried like a pomegranate, share it with your loved ones.