Bosnia and Herzegovina, nestled in the heart of the Balkans, boasts a rich culinary tradition that reflects its diverse cultural influences. Among the many dishes that have captured the hearts and palates of locals and travelers alike, Bosnian Burek stands out as a favorite. This savory pastry is a beloved staple in the region for generations. I hope you enjoy my family recipe as much as we do!
Thin layers of dough are rolled out, brushed with a mixture of oil and butter, and filled out with ground beef and onions. The dough is stretched to be paper-thin yet strong enough to hold the filling.
In Bosnia and Herzegovina, Bosnian Burek Pie is more than just a dish; it’s a symbol of tradition, togetherness, and hospitality. It’s a common sight at family gatherings, weddings, and special occasions, where it takes center stage on the dining table and brings people together in celebration.
PrintBosnian Burek Pie with Meat
Ingredients
For brushing dough:
1/2 cup butter
1/2 cup oil
Dough:
2 cups warm water
1 teaspoon salt
1 tablespoon oil
6 cups bread flour
Filling:
1 Lb ground beef
1/2 Lb onion blended with 1/2 cup warm water
1–1/4 teaspoon salt
1 teaspoon black pepper
Instructions
- Add oil to melted butter. Put aside.
- In a mixer bowl combine water, salt and oil.
- Gradually add flour; mix on low until the dough forms.
- Transfer to a floured surface; shape into a ball.
- Divide the dough into 6 equal-sized balls.
- Shape each into small balls; place them onto a pan greased with butter-oil mixture.
- Generously brush each ball on top and sides as well.
- Cover with plastic wrap and leave to rest. It may take about 45 min. for the dough to be soft enough for stretching.
- Prepare the meat filling.
- Blend onions with water and add to the meat.
- Add salt and black pepper. Mix well.
- Preheat oven to 440F
- Brush your working surface with oil mixture. Please one of the balls while keeping the rest under plastic wrap.
- Press with you palms on all sides to stretch to a circle. If the dough is ready it will stretch easily. If it’s resisting just leave it to rest for few more minutes.
- Continue stretching on all sides until you get a very thin layer.
- Spread the filling on the bottom side of layer and roll towards the empty part.
- Shape into a snail and place on a greased baking pan.
- Repeat with remaining 5 balls.
- Brush with oil mixture.
- Bake for 25 – 30 minutes.
- Place on wire rack and sprinkle or brush with little bit of water.
- Serve your Bosnian Burek while still warm, and enjoy this delicious Balkan treat! It’s often serve with yogurt.
Looking to go meatless? This Spanakopita is a delicious alternative. You can even make the same dough and use the spinach filling instead.
These circle parchment paper liners are my favorite for placing next to one another to bake these.
