If you're exploring nature around the Balkans during spring, you may notice people (usually the older population) bent over and filling up their bags with young nettle. The most authentic sight you could have in that scenario is a grandpa picking it up with his bare hands. If there is a child around, he will almost certainly try to impress the kid with his ability to eat it fresh. After witnessing this and being impressed myself as a kid, I’ve learned that even if there is some form of a trick to it, I'm pretty sure some of those people just don't know it... Rather, a prolonged usage of homemade rakija has simply made the pain receptors in their mouth area somewhat less sensitive.
For this entry, I decided to give you the recipe for nettle pita that my grandma taught me, just as her grandma taught her. It's very simple, very tasty, and it is claimed to be very healthy—which I don't quite believe now that I know the ingredients.
So here it is, the famous nettle pita (zeljanica) with all the ingredients approximately measured, exactly as she always does:
Foraging grounds
For the dough:
- 3 scoops of flour (more added after)
- A pinch of sugar
- Salt
- Water (~300ml)
- Fresh yeast
For the filling:
- Young nettle, just the flowering top leaves (as much as it feels good???)
- Green part of young onion
- 2 eggs
- Salt
- Corn flour
- Yogurt
- Sour cream
- Oil
The Method
Keep adding the flour so the dough is not too hard but not too soft either!
Mix the ingredients for the dough and, when it's made, leave it to rest and grow while you prep all the ingredients for the filling.
Cut the small stems from the nettle, then chop the nettle leaves into small pieces. Do the same with the green parts of the young onions. Toss the chopped nettle and onions into the biggest bowl you own. Crack the two eggs in there, add a generous pinch of salt, and dump in the yogurt, sour cream, and a splash of oil. How much yogurt and sour cream? I don't know, refer back to the "as much as it feels good" unit of measurement. Sprinkle in a handful of corn flour—this is the secret trick to soaking up the excess moisture and binding the whole messy, bright-green concoction together. Give it a good stir.
Now, back to the dough. It should have puffed up nicely by now. Take the dough and divide it into two equal halves, then cut each of those halves into three smaller pieces.
Take the first three pieces and roll them out into thin, circular layers that fit your round baking pan. Place them into the greased pan one by one, making sure to drizzle a little oil between each layer so they flake up perfectly.
Next, pour your questionable-health-but-incredible-tasting filling evenly across that three-layer base.
Roll out the remaining three pieces of dough into circular layers and place them on top of the filling, again adding a little oil between each one. Once your pita is fully stacked, carefully pinch and fold the edges all the way around to seal all that goodness inside. Before it goes into the oven, there is one final, crucial step: smear a bit of sour cream and a splash of oil over the very top layer. This is what gives it that perfect, golden crust.
Put it in the oven for half an hour at 200 degrees.
Your kitchen will quickly start to smell incredibly rich and savory, completely betraying the fact that the main ingredient is basically a stinging weed you can find by a ditch. Once it's out, the hardest part is waiting for it to cool down just enough so you don't completely scorch the roof of your mouth. Cut yourself a hefty slice, pour a tall glass of cold drinking yogurt, and enjoy. It’s one of the best breakfasts for wandering the Balkans—or at least for plotting out your next slow-travel itinerary from the comfort of the dining table.
The Exact Protocol (For The Rule-Followers)
For those who aren't quite ready to measure with their heart and prefer a kitchen scale, here are the exact amounts you’ll need to pull this off. The preparation, layering, and baking instructions remain exactly the same as above!
For the dough:
- 500g all-purpose flour
- 300ml warm water
- 20g fresh yeast (about half a standard cube)
- 1 tsp salt
- ½ tsp sugar
For the filling:
- 300g fresh young nettle leaves (just the tender tops)
- 4 spring onions (green parts only)
- 2 large eggs
- 1 tsp salt
- 2 tbsp corn flour
- 150ml plain liquid yogurt
- 150g sour cream (plus an extra spoonful for the top)
- 2 tbsp cooking oil (plus extra for greasing the pan and brushing between the dough layers)
Sergej & Laetitia