Burek is worshiped in all variants. The original meat variant, but we do object if it is even filled with cheese, vegetables, or in fact with anything. With a little yogurt or sip of a beer and we would eat it at any time of the day. As the dough is most important for burek, we suggest you to read all about needed ingredients and preparation procedure below.
- 1 kg of flour
- 300 ml of hot water
- 15 grams of salt
- Filling of your choice, I suggest 400 – 500 gr feta cheese
- Pig fat
What is cited as very important is to bake the dough very well, until completely smooth. So, from flour, water and salt knead smooth dough, doing that for about 30 – minutes. For this a mixer would serve well with attachments for kneading or a mini bakery, if you have a program for kneading pasta (with no lift, because there is no yeast in this dough). Using the program, 3 × 15 minutes you get well kneaded dough. In the absence of techniques hands will serve quite well but only persistently!
When the dough is well kneaded, divide it into 4 equal pieces and give them a fair greasing both above and below, and leave them on an equally greased work surface to rest for a half an hour more or less, covered with foil (or a bag).
During this time, prepare the filling. You can use skimmed white cheese but feta cheese gives a much tastier result.
Grease up the working area really well.
Take the first piece of dough, grease it up good from up and down and stretch it gently with your hands on a greasy surface, for as much as you can. It is possible to for it to break. But it is no problem. You can stretch the ends of the dough as best you can and if you don’t feel like it, you can cut them off. When you stretched out the first layer, fold it into a square and carefully set it aside.
Take another sheet and repeat everything with the first one, but the folding. Then set the coiled first layer onto the second and pour over it half the filling. Now fold the second crust over the filling, bending over the corners. Again, carefully dispose on the side.
Repeat the process of stretching out the third layer, take the rolled first two crusts, place them onto the third, overflow it with the rest of the filling, roll up again over the first two and place aside.
Finally, extend the fourth layer as you did with the previous three, take them all rolled up, put on stretched forth layer and wrap it over the three coiled ones.
Put it all in a round baking pan and put it in the oven previously warmed up to 200 ° C for baking until it looks like a golden brown pie. It usually takes some 30 – 40 minutes. When done, flip it onto a plate, cut into pieces and enjoy a burek with cheese that you fully prepared yourself.