Go Back
–+ servings
Bosnian beef burek baked in a spiral and served with yogurt.

Bosnian Burek

No ratings yet
A coiled Bosnian pastry with thin hand-stretched dough and a savory beef-and-onion filling.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 40 minutes
Dough resting 30 minutes
Total Time 1 hour 55 minutes
Servings: 8 wedges
Course: Main Course
Cuisine: Bosnian
Calories: 480
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Large mixing bowl
  • Clean work surface
  • 12-inch round baking pan
  • Pastry brush

Method
 

Make the Dough:
  1. 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:
  1. 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:
  1. 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.
  2. 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:
  1. 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.

Nutrition

Calories: 480kcalCarbohydrates: 46gProtein: 18gFat: 25gSaturated Fat: 9gCholesterol: 55mgSodium: 620mgFiber: 3gSugar: 3g

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.