When I made this one pie or burek, I wasn't sure what to call the recipe. There is no connection, in the way of making, with the burek from the bakery, although when it is baked, it tastes like a real burek.
Admittedly, it looks like a baker's burek. It's easy to make, so I recommend you try making it if you're a burek lover. You can skip the cheese and put some other filling or just leave it empty. It's all up to you and the way you like it.
Burek or pie? - Snezana Knežević - Recipes and Cookbook online
When I made this pie or burek, I wasn't sure what to call the recipe. There is no connection, in the way of making, with the burek from the bakery, although when it is baked, it tastes like a real burek.
Pie or burek, ingredients:
- 500 g pie crust
- 300 g of white cheese (cubed)
- 250 ml mineral water (warm)
- 150 ml fat (or oil)
- 1 teaspoon salt (to taste)
Pie or burek, preparation:
- In a deep bowl, mix warm water, fat and salt (pay attention to the amount of salt if the cheese is salty). Take a suitable pan or pan of medium depth and grease it with fat. Place 2 peels on the bottom, which you have sprinkled with the prepared mixture, but cross the peels and leave the ends hanging over the bowl. Separate 2 crusts for the top and crumple the rest of the crust, dip in a mixture of water and oil and place in a pan /half of the crust/.
- Now apply the crumbled cheese and again stack the rest of the crumpled crusts dipped in the mixture of water and fat.
- Place the remaining 2 crusts on top and sprinkle them with the mixture, fold the crusts hanging over the pot inward and cover with the rest of the water and fat mixture.
- During this time, heat the oven to 250"C and put the burek to bake until golden brown.
Burek is baked in maybe 20 minutes. Take it out of the oven, turn it over on a suitable tray or plate. - Wait about ten minutes and cut the burek into pieces and while it is still hot, serve it with yogurt or as desired.
- Pleasant!
Snezana Knežević
READ: WHERE CAN I BUY THE BOOK TRADITIONAL RECIPES OF HOME SERBIAN CUISINE?
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