Baba is back and this week she is showing us how to make her famous burek!
Burek is a baked savory pie that can be filled with cheese, meat, apples, potatoes or anything else you like. My Baba has been making burek for years and I have been assisting her since I was 4 years old. We work together like a well oiled machine and always have a lot of fun in the kitchen together.
Today we cover everything you need to know about burek from making the dough, to preparing the filling, putting it all together, and baking it, or freezing it for the future.
I hope you guys enjoy this video because Baba and I had a lot of fun making it!
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Recipe
🥣 Ingredients
🍩 Dough
4 cups flour
2 cups water
1 tbsp. Salt
🗺 Directions
In a stand mixer fitted with the dough hook, mix the ingredients on speed 2 for about 2 minutes. Finish kneading the dough on a well floured work surface and divide the dough into 3 even balls. Oil the balls of dough and let sit for 10 minutes.
Afterwards, roll the dough out into medium sized circles, oil them again, and let sit for 30 to 60 minutes. This will allow the dough to be extra stretchy.
🧀 Cheese Filling
350g Feta cheese
150g Ricotta Cheese
🗺 Directions
Crumble the feta with your hands and add the ricotta. We don't add any eggs or seasoning, but feel free to adjust to taste.
🥩 Meat
500g Ground pork
Onions
🗺 Directions
Combine chopped white onions and ground pork to a pan and cook completely. Let cool before adding to burek.
🛢 Oil Mixture
Margarine or butter
Canola oil
🗺 Directions
In a small pot, melt the margarine and oil over medium heat. Let cool completely before using.
Take one round of dough and stretch it out as wide as possible. If your dough is not stretching enough, let it sit for a little longer. Rip off the ends of the dough and place them to the side. Sprinkle the dough layer with a few tablespoons of the oil mixture and fold the dough into a square.
Do the same thing with the second layer of dough. Place the first layer of dough in the center of the stretched out dough and add the filling of your choice. Fold the dough over, set to the side and repeat the process with the third and final layer.
Preheat the oven to 350°F roast and bake the burek in a well oiled pan for about 35 minutes or until the burek has pulled away from the edges of the pan and can move around. Flip it upside down on a cutting board and cut into 8 pieces.
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🌟 Review and Tips
1. Keep the ends that you rip off the dough! Keep them in the fridge overnight and use it the next day to make more layers for your burek. Follow the steps above and you will be good to go.
2. It’s easier to work on a tablecloth instead of a bare table. It makes it easier to fold the dough and prevents it from sticking to the table.
3. If you don’t want to bake the burek right away, store it in a freezer proof bag and freeze for up to 6 months. Before baking it, defrost the burek and bake as instructed.
4. Before putting the burek in a bag, add a label to the parchment paper so you remember what the filling is.
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0:00 Intro
1:19 Dough
3:20 Filling
3:44 Layer 1
5:13 Layer 2
7:15 Layer 3
7:51 Baking the Burek
8:25 More Burek!
9:30 Meat Burek
9:49 Freezing the Burek
10:27 Taste Test + Review
11:47 Conclusion + Bloopers
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