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