Bosnia and Herzegovina / Main
Bosnian burek
A spiral of hand-stretched pastry with a meat filling. In Bosnia only the meat one is called burek.
Ingredients
- Flour500 g
- Warm water280 ml
- Minced beef600 g
- Onions, finely chopped2
- Vegetable oil150 ml
- Vinegar1 tsp
- Yoghurt, to serve400 ml
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Knead a dough from the flour, warm water, a spoon of oil, the vinegar and salt, and work it fifteen minutes until elastic.
Divide it into four balls, oil them, cover and leave them forty minutes.
Mix the raw mince with the onion, salt, pepper and two spoons of water; the water keeps the filling from drying out.
Stretch a ball by hand on a cloth-covered table into a translucent sheet, working from the centre outwards.
Sprinkle the sheet with oil, lay the filling in a line along one edge and roll it into a long thin cylinder.
Coil the cylinders into a round tin from the centre outwards, brush with oil and bake at 200 °C for forty minutes.
Sprinkle the hot burek with water and cover it with a cloth for five minutes to soften the crust. Serve with yoghurt.
