About the dish
Burek is a bake of very thin dough, stretched by hand or bought as yufka sheets, filled with minced meat, cheese, spinach or potato. In Bosnia the filled dough is rolled into long tubes and coiled into a spiral in a round tin, while in Serbia and North Macedonia it is more often layered. Baked to a golden, crisp finish, burek is bought from bakeries known as buregdžinice and eaten warm for breakfast or during the day, usually with yoghurt or sour milk. Similar filo pies, under various names, are eaten all over the Balkans and in Turkey, and each country has its favourite fillings and its own meaning for the word “burek”.
Main ingredients
- filo pastry (yufka)
- minced beef
- onion
- oil or butter
- salt and pepper
Albania: In Albania, byrek, most often filled with cheese, spinach, meat or tomato and onion.
Bosnia & Herzegovina: In Bosnia, burek means only the meat pie; with cheese it is sirnica, with spinach zeljanica, with potato krompiruša.
Kosovo: Called pite or byrek in Kosovo.
North Macedonia: In North Macedonia, cheese or meat burek with yoghurt is the classic breakfast.
Serbia: In Serbia meat or cheese burek is eaten for breakfast with a glass of yoghurt; Niš is especially famous for it.
Slovenia: In Slovenia, one of the most popular quick bites, sold in bakeries and kiosks.
More: Wikipedia (pl) Wikipedia (en)
