Burek

Ingredients

Adjust Servings:
Dough
500 g All purpose Flour
300 ml Water lukewarm
1 tablespoon Salt
10 ml Sunflower Oil
Stuffing
500 g minced beef
2 pcs Onion chopped
20 ml Sunflower Oil
1 tablespoon Salt
1/2 teaspoon Black pepper

Burek

Cuisine:

Burek is a traditional Bosnian cuisine street food speciality.

  • 90
  • Serves 6
  • Hard

Ingredients

  • Dough

  • Stuffing

Directions

In Bosnia and Herzegovina, besides cevapi, burek is, certainly the most famous and widespread dish. It is a traditional Bosnian cuisine street food speciality. Burek recipe is quite simple. It is made from finely minced meat, onion, salt and pepper wrapped in a thinly stretched dough called – jufke.

In Bosnia and Herzegovina, you can find countless buregdinice (shops that serve burek only) in literally every town and village. Traditionally, it is served warm, usually with yoghurt, and eaten quickly, on the go.

Burek Recipe Origin

Like many other dishes of traditional Bosnian cuisine, burek recipe has its origins in Turkish cuisine. In fact, there is a borek dish in Turkey, and you can find more about it in this blog post.

Thus, with the Turkish conquests, it came to Bosnia, but here it gained a local twist and a different meaning. Unlike Turkish cuisine, where borek is considered a dough with different fillings, in Bosnia, it is made only of meat. In Bosnian cuisine, dishes prepared in this way with fillings of, for example, cheese, spinach, potatoes, are considered pies. So there are potato pie, vegetable pie, cheese pie, etc.

In Bosnia and Herzegovina, burek can be found in two standard versions. The first version is baked in a casserole in a tubular shape and is known as ciza. It is more common in buregdinice (specialised shops) where it is sold as bulk for a kilo. Another spiral-shaped version is more common in bakeries and is called whirligig.

Around Sarajevo, capital of Bosnia and Herzegovina, are popular and so-called – buredžici. These are smaller whirligig burek, coated with sour cream and garlic.

Let’s just mention it has found its place in popular culture. Namely, Dino Merlin, a popular singer-songwriter and singer, named his studio album Burek.

This burek recipe is from Amira, a colleague of my wife. She was born in Sarajevo, and she most certainly knows how to prepare Bosnian dishes.

Steps

1
Done

In a deep bowl, mix the flour, lukewarm water, oil and salt. Mix it until it becomes smooth and stops sticking. Divide into 4 parts, spread them a bit with hands, grease with oil and let it stand for 20-30 minutes.

2
Done

While the dough rises, prepare the filling. In a frying pan, sauté the finely chopped onion and meat for a few minutes until the onion is translucent and the meat is brown. Season with a little pepper and salt.

3
Done

You must use a tablecloth to prepare the burek. Put it over the kitchen table. Place the dough in the middle and spread it with your hands all over the table until it becomes thin and transparent.

4
Done

Place the stuffing on both sides of the dough. Sprinkle with oil.

5
Done

Roll with a tablecloth on one side to the middle. You will get a long wrap that you can cut depending on the length.

6
Done

Swirl each wrap (as in the picture below) and you get a burek. Sprinkle with oil again. Coat a larger casserole dish with oil, arrange the burek and bake at 200 C for 25-30 minutes.

7
Done

When they are baked, cover them with a wet cloth and leave for about 10 minutes, so that the crust is soft and crispy.

8
Done

In Bosnia, burek is traditionally served with yoghurt.

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2 Comments Hide Comments

My family comes Bosnia and Croatia and no one in the family or friends ever sauté the meat and onion before placing it on the pastry. The traditional way is to mix the raw onion and raw mince thoroughly and scatter ny clumps of the raw mixture about half a teaspoon in size all over the sheet of pastry, it’s like pinching bits of the mixture and scattering it evenly all over and making sure there’s loads of. The ratio of onion to meat should be eg if you have half a bowl of raw meat do equal half bowl of chopped onion. Sautéing the meat before hand is unnecessary and renders a drier texture. There should also be quite heavy dose of pepper & liberal with the salt plus a sprinkling of paprika which together with the onion gives the Burek its unique and totally delightful flavour. Using raw meat also keeps the burek extra moist and adds far more flavour

Very true Marita, we always use fresh meat and onions like you said for better taste and to keep the Burek moist 🙂

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