Bosnian Spiral Meat Pie (Burek)
burek Say it: BOO-rek
Burek is a Bosnian spiral pie made from dough stretched until nearly transparent and wrapped around minced meat. In Bosnia, the name is used only for the meat-filled version; cheese and spinach coils are called something else. It is eaten at breakfast, lunch, and dinner, and shops called buregdžinice specialize in it. The baked pie has a shiny, dark-gold surface, a moist meat center, and supple layers with a little chew over a crunchy base. Traditionally, it is served warm with plain yogurt.
Bosnian Spiral Meat Pie (Burek)
burek
Pronounced BOO-rek
- Serves
- 6
- Prep
- 1 hr
- Cook
- 40 min
- Total
- 1 hr 40 min
- Level
- Advanced
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the dough
For the filling
To finish
Method
Whisk the flour and salt in a wide bowl. Create a hollow in the center, pour in the egg and water, and stir until the mixture looks rough and shaggy. Turn it out onto a floured work surface and knead for no less than 10 minutes, until the dough is supple and elastic. Cover it with a clean towel and leave it to rest for 30 minutes.
Meanwhile, warm the oil in a frying pan over medium heat. Sauté the onions for 5–6 minutes, until they soften and turn translucent. Add the beef, salt, and pepper and cook for 6–8 minutes, stirring and breaking up the meat, until it is no longer pink and has taken on a little color. Transfer the filling to a plate to cool.
Set the oven to 400°F (200°C). Use some of the melted butter to grease a round metal tin measuring 10–12 inches (25–30 cm) across.
Cut the rested dough into two equal portions. Dust a work surface with flour and roll out one portion as thin as you can with a rolling pin. Move it onto a floured cotton cloth or large tea towel. Slip your hands under the dough and stretch it gently from the middle toward the edges until it is almost transparent and 20–24 inches (50–60 cm) wide; press any small holes closed.
Coat the stretched sheet thickly with melted butter. Spread half of the cooled meat mixture over it, leaving a 1-inch (2.5 cm) uncovered rim. Use the cloth to help roll the dough into a long cylinder, then place it seam-side down. Do the same with the remaining dough and filling.
Place one roll in the middle of the buttered tin and wind the second roll around it, creating a snug spiral that fills the pan. Lightly press the surface with your palm so it is level, taking care not to flatten the spiral completely.
Stir the egg yolk and milk together and brush the mixture over the top. Bake for 35–40 minutes, until the surface is deeply golden and the edges are crisp. Allow it to stand for 10 minutes, then slice into wedges.
Regional variant: Cheese coil (sirnica)
Prepare the same dough and coil it in the same way, but swap the meat for 1 lb (450 g) farmer cheese or cottage cheese that has been drained well, combined with 1 egg, 2 tablespoons sour cream, and a pinch of salt. Brush each sheet with butter, spread the cheese mixture over it, then roll and coil as above and bake until golden. In Bosnia, this cheese version is known as sirnica, not burek.
Cook's notes
- A well-rested dough stretches more easily. If it keeps shrinking back, cover it again for 5 minutes before continuing.
- Work on a floured cotton tablecloth instead of the bare counter; the cloth gives you leverage when you roll the filled dough into a rope.
- To make the base extra crisp, place the tin on the lowest rack or on a baking stone that has been preheated.
Serve with
Accompany it with warm plain yogurt (kiselo mlijeko) or a straightforward cucumber salad.
Make ahead and storage
Store leftovers in the refrigerator for up to 2 days. To bring back the crust, reheat in an oven set to 350°F (175°C) until crisp.
Questions cooks ask
How do you make burek dough from scratch?
Whisk 3¾ cups (450 g) flour with 1 teaspoon (6 g) salt, then add 1 egg and ¾ cup plus 4 teaspoons (200 ml) warm water. Knead at least 10 minutes until supple and elastic, cover with a towel, and rest 30 minutes. Divide in two, roll thin, then stretch on a floured cloth until almost transparent and 20–24 inches (50–60 cm) wide.
How long does burek take to bake in the oven?
Set the oven to 400°F (200°C) and bake the coiled pie for 35–40 minutes, until the surface is deeply golden and the edges are crisp. Let it stand 10 minutes before slicing into wedges. For an extra-crisp base, place the tin on the lowest rack or on a preheated baking stone.
How long does burek last in the fridge?
Store leftovers in the refrigerator for up to 2 days. To bring back the crust, reheat in an oven set to 350°F (175°C) until crisp.
Can you reheat burek?
Yes. Reheat leftovers in an oven set to 350°F (175°C) until the crust is crisp again. The pie keeps in the refrigerator for up to 2 days before reheating.
How do you make the cheese version of burek?
Prepare the same dough and coil it the same way, but replace the meat with 1 lb (450 g) farmer cheese or well-drained cottage cheese mixed with 1 egg, 2 tablespoons sour cream, and a pinch of salt. Brush each sheet with butter, spread the cheese over it, roll, coil, and bake until golden. In Bosnia this is called sirnica, not burek.
