Burek
In Bosnia, only the meat version is burek: wafer-thin pastry rolled into a spiral with minced meat and onion, baked until golden. It’s eaten with yoghurt in Sarajevo’s buregdžinice.
Ingredients
- 500 g filo pastry
- 500 g minced beef
- 2 onions, chopped
- Salt and pepper
- 100 g melted butter
- Yoghurt to go with it
How to make it at home
- Mix the raw meat with the onion, salt and pepper.
- Brush two sheets of filo with butter, lay one on top of the other and spread a line of meat along one edge.
- Roll into a cylinder and then coil it into a spiral in a greased round dish. Repeat until the dish is full.
- Brush with the rest of the butter.
- Bake at 200 °C for about 40 minutes, until golden. Serve with yoghurt.
The trick: If it has cheese, in Bosnia it’s called sirnica, not burek.