Sir (cheese) pita is a definitive favourite of this family, and I am finding, of all families in the Balkan regions. In Bosnia, burek, is a meat pita. Everywhere else uses the term “œburek” for all kinds of pitas. Pava made this for us upon our arrival to Bijeljina. Vesna made it for us in Kozarci. Dragana made it for us in Kozarci. Pava made it for us on Vanja’s birthday in Bijeljina. We bought some delicious sir and meat pita in V Banja for our meal there at the “œbest” Pekara in town, according to the locals. It is always different, but always (so far) delicious. Pava does not make her own dough, but Vesna did. It is so gorgeous coming out of the oven and such a yummy lunch with a little yogurt to drink. The flavour combination is outstanding.

The cheese used for this kind of pita is also not available in Canada. Cottage Cheese works. Here, the cheese looks like the consistency of ricotta cheese, but is not at al sweet, or nearly as salty as cottage cheese. It is richer and creamier and more buttery.

It is 35 degrees in the shade. What would we do without the smoke house for the summer kitchen? See the “œtrap door” in the floor that Petar uses to build a fire to smoke his meat each fall for the winter. Where the pots and pans are hanging is usually filled with delectable cuts of meat.

Pava has a gas stove in here, and a little burner for their morning coffee. It was even too hot too eat on the patio. And, to be honest, who has an appetite in this kind of heat? But, that does not stop Pava from working and cooking and cooking and working when her Canadian son comes home. She cannot do enough for him or fill him enough with her specialties before he has to leave her once again.