Bosnian burek is a savory coiled pastry traditionally filled with minced meat and served warm from a round pan.
Rested dough stretches into thin sheets, while a loose beef-and-onion filling keeps the finished spiral tender rather than dense.
Keep the dough covered with oil while it rests so the surface stays supple and easy to stretch.
Serving Suggestions
Serve warm with plain yogurt, a simple tomato salad, or pickled vegetables.
Recipe Notes
Assemble the coils a few hours ahead and refrigerate; bake shortly before serving for the best crust.
Bosnian Burek
A coiled Bosnian pastry with thin hand-stretched dough and a savory beef-and-onion filling.
Equipment
- Large mixing bowl
- Clean work surface
- 12-inch round baking pan
- Pastry brush
Ingredients
Dough
- 4 cups all-purpose flour plus more for dusting
- 1 1/2 tsp fine salt divided
- 1 1/2 cups warm water plus more as needed
- 2 tbsp sunflower or neutral oil for coating the dough
Filling and Assembly
- 1 lb ground beef not extra lean
- 2 medium yellow onions very finely chopped
- 1 tsp ground black pepper
- 1/2 tsp sweet paprika
- 1/4 cup melted unsalted butter
- 1/4 cup sunflower or neutral oil
- 1/3 cup water for finishing
Instructions
Make the Dough:
- Mix flour with 1 teaspoon salt. Add warm water gradually and knead for 8 to 10 minutes until smooth and supple. Divide into four balls, coat with oil, cover, and rest for 30 minutes.
Prepare the Filling:
- Mix beef, onions, remaining salt, black pepper, and paprika gently. Keep the mixture loose rather than compressing it. Combine melted butter and oil in a small bowl.
Stretch and Coil:
- Heat the oven to 425 F (220 C). Stretch one dough ball on a lightly oiled surface into a very thin sheet. Trim thick edges, brush lightly with the butter mixture, and scatter one-quarter of the filling along one long edge.
- Roll into a loose rope and coil it in the center of the pan. Repeat with remaining dough and filling, continuing the spiral without packing it tightly.
Bake:
- Brush with the remaining butter mixture and bake for 35 to 40 minutes until deeply golden. Sprinkle with the finishing water, cover with a clean towel for 10 minutes, then cut into wedges.
Notes
- Resting the dough fully makes it easier to stretch without tearing.
- Refrigerate baked burek for three days and reheat uncovered in a hot oven.
Nutrition
Calories: 480kcalCarbohydrates: 46gProtein: 18gFat: 25gSaturated Fat: 9gCholesterol: 55mgSodium: 620mgFiber: 3gSugar: 3g