Burek is a traditional Bosnian recipe for a classic baked pastry with a beef and onion filling. The full recipe is presented here and I hope you enjoy this classic Bosnian version of: Burek.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients
For brushing dough:
100g butter
120ml oil
For the Dough:
500ml warm water
1 teaspoon salt
1 tablespoon oil
720g bread flour
For the Filling:
500g minced (ground) beef
225g onion blended with 120ml warm water
1 1/4 teaspoon salt
1 teaspoon ground black pepper
Method:
Combine the oil and melted butter in a bowl, set aside.
For the burek dough: In the bowl of a stand mixer, combine the water, salt and oil. Gradually add flour; mixing on low speed until a dough forms.
Turn the dough onto a a floured work surface; then shape into a ball.
Divide the dough into 6 equal-sized balls.
Shape each of the 6 dough pieces into small balls; place them onto a pan greased with the butter-oil mixture.
Generously brush each ball on top and all over the sides as well.
Cover with clingfilm (plastic wrap) and set aside to rest. It may take about 45 min for the dough to be soft enough for stretching.
In the meantime, prepare the meat filling. Blend onions with the water and add to the meat. Season to taste with salt and black pepper then mix thoroughly to combine.
Pre-heat your oven to 220°C
Brush your work surface with the oil mixture. Select one of the dough balls while keeping the remainder under the clingfilm.
Press with you palms on all sides to stretch to a circle. If the dough is ready it will stretch easily. If it’s resisting just leave it to rest for longer.
Continue stretching the dough on all sides until you get a very thin sheet.
Spread the filling on the bottom half of the dough layer and roll towards the uncovered part.
Curl the tube into a snail and transfer to a greased baking tin or baking tray.
Repeat with remaining 5 balls. Once done, brush the tops of the rolled dough with the oil and butter mixture.
Transfer to the centre of your pre-heated oven and bake for 25-30 minutes.
Transfer to a wire rack and brush with a little water.
Serve the burek whilst still warm. It's typically served accompanied by yoghurt.
