Authentic Bosnian Burek Recipe
Bosnian Burek is a beloved savory pastry featuring a thin, hand-stretched dough wrapped around a flavorful filling of seasoned ground beef and onions. This traditional Balkan dish is known for its crispy exterior and juicy, tender interior, offering a truly authentic culinary experience.
Ingredients
- 500 g all-purpose flour
- 300 ml warm water
- 1 tsp salt for dough
- 2 tbsp vegetable oil for dough
- 500 g ground beef lean
- 2 large onions finely chopped
- 1 tsp salt for filling
- 0.5 tsp black pepper for filling
- 2 tbsp vegetable oil for sautéing onions
- 100 g unsalted butter melted for brushing
Instructions
- Prepare the Dough: In a large bowl, combine flour, salt, and warm water. Knead for 10-15 minutes until smooth and elastic. Divide into 2-3 balls, brush each with a little vegetable oil, cover with plastic wrap, and let rest at room temperature for at least 30 minutes, or up to 2 hours. This resting period is crucial for dough elasticity.
- Make the Filling: Heat 2 tbsp vegetable oil in a large pan over medium heat. Add the finely chopped onions and sauté until translucent and softened, about 5-7 minutes. Add the ground beef, breaking it up with a spoon, and cook until it is browned and cooked through. Drain any excess fat. Season generously with salt and black pepper. Stir well and let the filling cool completely before assembly.
- Stretch the Dough: Preheat your oven to 200°C (400°F). Lightly flour a very large, clean surface or a clean tablecloth. Take one dough ball and gently flatten it with your hands. Begin to stretch the dough from the center outwards, using the backs of your hands. Continue stretching until the dough is very thin, almost transparent, and covers a large area. Don't worry if it tears a little; it's part of the rustic charm.
- Assemble the Burek: Brush the entire stretched dough sheet generously with melted butter. Spoon about one-third of the cooled beef filling evenly along one long edge of the dough. Carefully fold the longer edges of the dough over the filling, then gently roll it into a long, thin cylinder. Coil this cylinder into a spiral shape in the center of a greased round baking pan or a large baking sheet.
- Repeat and Shape: Repeat the stretching, filling, and rolling process with the remaining dough balls and filling. Coil each subsequent roll around the previous one in the baking pan to form a large, continuous spiral. If you have any melted butter left, brush it over the top of the assembled burek.
- Bake to Perfection: Place the baking pan in the preheated oven. Bake for 35-45 minutes, or until the burek is deeply golden brown and crispy on top. The cooking time may vary slightly depending on your oven and the thickness of your burek.
- Serve: Remove the burek from the oven and let it cool for 5-10 minutes before slicing into wedges. Serve warm, ideally with a side of plain yogurt or a dollop of sour cream for an authentic Bosnian experience.
Notes
For best results, allow the dough to rest sufficiently as this makes it easier to stretch. If hand-stretching seems too challenging, you can use store-bought phyllo dough, layering multiple sheets and brushing generously with butter between layers, though the texture will be slightly different. Serve warm with a side of plain yogurt or sour cream, which provides a refreshing contrast to the rich filling. You can also experiment with other fillings like cheese, spinach and cheese, or potatoes.