Type: Often described as "dried phyllo sheets" or thin unleavened flatbread.
Ingredients: Made from a simple dough of wheat flour, water, and salt (sometimes with eggs).
Production: The dough is rolled thin, baked briefly on a hot plate or in an oven until dry and slightly charred with small "burnt" bubbles, and then dried further to ensure a long shelf life.
Appearance: They come in large, brittle sheets or pre-broken pieces that must be reconstituted before eating. 
Preparation and Serving
Rehydration: Break the dry sheets into smaller pieces and pour boiling salted water or soup broth over them.
Soaking: Let them sit for a few minutes until they become soft and supple, then drain the excess liquid.
Seasoning: For the best flavor, they are traditionally tossed in the drippings of roasted meat (typically turkey, duck, or chicken).
Pairing: They are a staple of festive meals, particularly paired with roast turkey (purica s mlinci). 
Nutritional Profile (Approx. per 100g)
Calories: 300 kcal
Carbohydrates: 70g
Protein: 9g
Fat: 0.5g