I made my own all by myself!







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1Â kilo flour (4 cups)
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2 teaspoon salt
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340Â g water (400ml)
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1/4 cup melted butter
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1 T oil
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500 g freshly ground beef
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1Â teaspoon salt
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1/4 teaspoon pepper
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60 ml sparkling mineral water
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1/4 large, or 1/2 medium onion, mincedMeat Instructions:
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Mix all ingredients together
Pastry Instructions:-
Mix all ingredients together, and knead until dough is soft, but not sticky (about 5 minutes, once experienced)
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Cover with plastic wrap and a tea towel and rest for thirty minutes
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Divide into two portions and make each into a ball
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Preheat oven to 500 F
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Roll each ball on a flour dusted sturdy paper, turning only once, until about 1/4 inch thick
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Spread oil over the surface of each rolled pastry disc very lightly, but cover the entire surface area
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Rest for 15 minutes and prepare the meat (mince the onion and mix all ingredients together)
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Transfer one disc of pastry dough to the middle of the table covered with a “œburek” cloth; using hands gently from the middle of the pastry to stretch it an lay it out
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Then, pull the dough out little by little around the table and around again until it covers the table and then pull it to just go over the edge of the table
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Take half of the meat portion and lay it out on the edge of the table little by little until there is some meat all around the circumference of the table
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Add the oil to the melted butter and sprinkle just a little over the pastry on each portion (make a circle with the sprinkling)
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Cut the dough in half down the middle of the table; and cut off the thickened edge of the dough from the overhanging portion
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Flip the overhanging pastry from the side of the table to over the meat laid out on the table until all is covered
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Then, lift the cloth gently to force the dough to gently roll toward the centre of the table; stop it when you can easily roll the rest by hand
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Use the butter and oil to grease the baking pan; roll each end of the two ropes of dough into two burek portions and leave enough in the middle for a third
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Place all in the pan and very lightly brush with butter oil mixture
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Bake for 10 to 12 minutes at 500 and remove from the oven
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Pour about 1/2 cup of sparkling mineral water over the golden burek and return to the oven for 5 more minutes
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Take out of the oven and cover with a tea towel for at least five minutes before serving
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Serve with yogurt to drink
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wow! what a process!! looks amazing!
Ya, there’s nothing quite like the fragrance and warmth of a diamond! NOT……..hehe
Oh, I am sooo excited to have this recipe. I met a dear friend that was a Bosnian refugee eleven years ago. She taught me how to make it and I had forgotten the dough recipe. My soon to be eighteen year old will be thrilled to have it for his birthday this week seeing how he has asked for it for several years. They look beautiful and my heart is touched at the thought of having something again that Jasminka taught me about her culture.
My dear Canadian friend, what a marvelous day. My son was THRILLED out of his mind and his eyes lit up once he saw what was in the oven when he came home for lunch today. They were just as yummy as we had remembered them. My son said that he needed to spread the recipe to the world because they were so good. Thank you for your post and all the pictures. I’m grinning as I write this. What a tender mercy that you would have had this post in time for his birthday. Have a Happy Halloween!!! Thank you, thank you!
I hope you post your burek! I would love to see it. I am still struggling to make my own and am still in the midst of getting the newest lesson posted about how to make them and sir pita.
🙂
WOnderful news!
Valerie
Where can I get the table cover that is needed ?
Paulette,
No where in North America that I know of. 🙂 Of course, if you know what you are looking for – what texture – you will find it, but I got mine as a gift, and the cloth is a heavy cotton.
🙂
V
We used a cotton sheet that we kept just for baking — works great.
Great – where do you live! Let’s make it together!
🙂
V
Wow! What a big phyllo! I’ve never made it that big. You must be proud of yourself. Actually, we don’t strech it with our hands, we keep rolling it out with a rolling pin until it gets the size we want. Your friend’s method sounds practical!
This golden borek looks fantastic and I love the stuffing.
Zerrin…
I would love to make it your way, one day, too!
🙂
valerie
Thanks so much for this recipe. My husband said it was Great, and I agree. Boy am I happy. I have been looking for this for so long. Please tell the family thanks for the pictures and information………it’s the Best! I DID IT
Sheila,
I really find that unbelievable. Had you made it with someone before?
🙂
Valerie