Bosnian burek
A spiral of hand-stretched pastry with a meat filling. In Bosnia only the meat one is called burek.
Ingredients
For 6 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
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.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: · CC BY-SA 2.5