Burek

Ingredients

Pastry/Dough

• 500 g flour
• 3 dl lukewarm water
• 1 tsp. salt
• 2 tbsp. oil

Filling

• 500 g minced meat (10% - 15% fat)
• 1 large onion or 2 smaller, finely chopped
• Salt & Pepper
• A bit of water

How to

For the pastry mix all the ingredients together in a mixer. When mixed divide into 3 and form balls. Set aside on an oiled platter and cover with clingfilm. Let rest for about 20-30 min.

For the filling mix all the ingredients and set aside.

First of all you need to work on a large surface, I usually use my dinning table and I cover the table with a cotton cloth. Now take one ball and roll out to about 30 cm in diameter. Pour a small amount of oil on it ans spread all over. Let rest for about 5 min. 

Now comes the hard part, you have to strecth the dough paper thinly. It doesn't matter if it hangs over the table's sides. When thin enough it it time to use the filling. First half the thin dough and then take the filling and place it in one straight line at the egde of the pastry. As shown in the picture below. Do this on both sides. Roll it, I use the cloth as a help. Place your hands on the corners of the cloth and lift, the pastry will slowly start to roll. When it hits the cut of line stop. Cut the egdes of, there is no filling anyway. Take the end on the burek and fold/roll toward the center. When you reach the center stop, and repeat from the other side. Cut into two parts. 

Set on an oiled baking pan. Bake at 250C for approx. 15 min. Take out and pour with hot boiled water in which you add a bit of oil in and put back in the oven for a couple of minutes. 

Now enjoy your burek with a glass of yogurt.