Bosnian burek(Featured Chef Dragan)
Bosnian burek is a traditional dish which holds a special place in the culinary culture of the Balkans. It is made from thin, hand-rolled dough layers, filled with seasoned ground meat — most often beef or a mix of beef and veal. The layers of dough and filling are carefully rolled into a spiral or arranged in a baking tray.
It is baked until it takes on a golden-brown color and becomes crispy on the outside and juicy on the inside. Its smell and taste remind of homemade cooking and gatherings. It is served with yogurt or buttermilk as a perfect breakfast, lunch or dinner. Coffee and conversation go with burek — a tradition that lasts.
1h 20m
40m
10m
Gallery
| Category: | Pies and doughs |
| Seasons | Winter Autumn Summer Spring |
| Cuisine Type | Bosnian cuisine |
| Tags: |
Ingredients
For the dough:
| 500 gr flour |
| 250 ml lukewarm water |
| 1 teaspoon salt |
| 2 tablespoons oil |
For the filling:
| 500 gr ground veal |
| 2 head onion |
| 50 ml oil or melted fat |
| ½ teaspoon salt and pepper |
For brushing:
| 50 ml oil |
| 1 piece egg (optional, for shine) |
Equipment & Tools
Bosnian burek Directions
- Pour flour, salt and water into a bowl and knead a soft dough.
- Divide the dough into four balls and brush with oil.
- Leave the dough balls to rest for about 30 minutes covered with a cloth.
- In the meantime, finely chop the onion and mix with the ground meat.
- Season the mixture with salt and pepper, then combine well.
- Carefully roll out each dough ball on a tablecloth into a thin sheet.
- Spread the prepared meat and onion filling over the dough sheet.
- Roll the dough into a log and arrange it in a greased baking dish in a circle.
- Brush the burek with oil and bake in the oven at 200°C.
- Bake for about 40 minutes, until golden brown.
- Remove the finished burek from the oven and let it cool for 10 minutes.
Watch Video
Notes
The dough must rest well (minimum 30 minutes) so the sheets are thin and elastic.
Roll out the sheets on a floured tablecloth — it turns and cuts more easily.
The ground meat is NOT fried in advance — it bakes inside the sheets to keep the filling juicy.
It is served with yogurt or sour milk for an authentic experience.
Nutrition facts
Per Serving about 250 g
| Kilocalorie: | 430 kcal |
| Kilojoule: | 1799 kJ |
| Fibers: | 3 g |
| Salt: | 720 g |
| Carbs: | 48 g |
| Sugar: | 4 g |
| Fat: | 22 g |
| Saturated fat: | 7 g |
| Cholesterol: | 65 mg |
| Proteins: | 19 g |
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