Burek (Bosnian)
Bosnia's hand-pulled spiral pie: dough stretched over a whole table until transparent, rolled around minced meat (only meat earns the name burek), and coiled in the pan.
What it is
Bosnia's hand-pulled spiral pie: dough stretched over a whole table until transparent, rolled around minced meat (only meat earns the name burek), and coiled in the pan. Ingredients: flour, water, salt, oil (dough); filling (for burek): minced beef, onion, black pepper; other fillings make sirnica (cheese), zeljanica (greens), krompiruša (potato). Recipe: 1) Knead a supple dough; rest under oil. 2) Stretch by hand over a cloth-covered table to paper thinness. 3) Scatter filling along the edge; roll with the cloth into a rope. 4) Coil into a round pan; bake until deep gold and crisp. Serve: cut in wedges with yogurt, at buregdžinica counters where the pans never cool. Flavor: shattering crust, peppery beef. History: Ottoman börek reached its Balkan summit in Bosnia — asking for 'cheese burek' in Sarajevo earns the correction that it is sirnica. See also: Ćevapi, Tufahija.
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