Recipe: the most authentic meat burek

You knew it was easy Burek in Bosnian cuisine only and only meat? When visiting Sarajevo, the sellers will definitely tell you this many times. "Everything else is pie," they like to say with a smile on their face. We took a look at the old edition of the book A thousand and one recipes of Yugoslav cuisine (1986) and searched for an authentic recipe for (meat) burek. Let's prepare it like this.

Recipe for the most authentic meat burek:

Ingredients for the most authentic meat burek:

Raised dough:

• 1/2 kg of flour
• 2 tablespoons of oil
• 2.5 dcl of warm water
• salt

Filling:

• 1/2 kg of ground beef
• 250 g of minced pork
• 1 head of onion
• 1.5 teaspoons of pepper
• salt
• oil

The process of preparing authentic meat burek:

Preparation of dough for meat burek:

Mix the dough from all the listed ingredients for the pulled dough by making a well in the flour and sprinkle salt and oil into it. Then mix and knead until the dough no longer sticks to your fingers. Then divide it into two parts on a floured surface. Knead each part of the dough into a ball-shaped dough and gently roll both parts into two 15 cm thick noodles. Coat them with oil and let them rest for an hour. The dough is then rolled out very thinly on a floured table and it is ready to use. Tip: If there are any thick edges, cut them off, mix them, let them rest and roll them out again. Of course, we can also buy the dough.

Preparation of the filling for the meat burek:

Finely chop the onion and mix it with the minced meat, which was previously salted and peppered. Spray the thinly rolled dough with oil, spread the meat filling on it and roll it up about a third with the help of a tablecloth, cut it along the entire length and roll it up twice more. The dough can also be cut into pieces and rolled as desired. Before putting it in the oven, oil or butter the top again. Bake in the oven at 200 degrees Celsius for 35-40 minutes.

Bon Appetit!