BUREK

OPSTE Burek da bi bio dobar mora biti mastan, sto ne znaci da se ne moze praviti i burek sa
manje masti. Da bi se bolje razvlacile kore su dosta slane. Burek moze biti od mesa, sira, jabuka,
pecurki i sl.

KORE se prave, kad se uzme belo brasno, stavi dva do tri puta vise soli od normalnog, da bi se

kore bolje razvlacile, i zamesi hladnom vodom da se dobije testo, vise meko nego tvrdo, da se moze
razvlaciti. Naprave se juvke (delovi testa) dovoljno veliki za sto na kome se razvlace, i prema plehu
kome ce se peci. Sada se juvke namaste svaka posebno (uljem, ili rastopljenom svinjskom mascu) i
stave da odstoje, najmanje 1 sat, a najbolje celu noc.
Kore se razvlace na kuhinjskom stolu, koji se dobro namasti a i juvke, koje se stanje rukom, ponovo
namaste i razvlace preko stola da se dobije vrlo tanka kora. Nije strasno ako se na kori pojave i
rupe, i takva se moze upotrebiti. Posto su ivice kore deblje, to se ivica skine, a to testo se NE MOZE
ponovo upotrebiti za razvlacenje. Pekari ga stavljaju u hleb.
Sada se kora savije sa leve i desne strane, zatim gore i dole da se dobije velicina pleha u kome se
pece. Ako je pleh okrugao saviju se i coskovi da se dobije okrugao oblik. To se sada okrene naopako
i stavi sa strane, a razvije sledeca kora. Kada se skinu deblje ivice, na sredinu se stavi prethodna
kora, i preko nje stavi fil, a onda se i ova kora savije na isti nacin. Ponovo se okrene naopako i stavi
sa strane, pa se razvlaci nova kora. Ovo se ponavlja jos dva puta, jer burek ima 4 - 6 kore, svaka
dobro namascena, a broj zavisi od velicine pleha i velicine kore, jer se preklapanjem dobijaju vise
ili manje slojeva. Fil se stavlja samo jednom.
FIL od mesa se pravi, kada se isprzi crni luk, i tome doda mleveno meso da se dobro uprzi. Zatim
se doda soli i bibera prema ukusu.
Fil od sira se pravi kada se beli sir isitni i doda ulje, voda ili mleko da ne bude suvo, vec kad se
sipa na gomilu ona se razlije. Ako je sir mnogo slan, drzi se prethodno u vodi, koja izvlaci so.
Fil od jabuka, se pravi kada se od njih prethodno kuvanjem napravi kasa. Doda se secera i ulja
po ukusu.
Pecurke se takodje prethodno izdinstaju na luku, pa doda so i biber po ukusu.
Dobar je burek kada se u sir doda obaren spanac, ili drugo zelje. Sve sto se stavlja u burek mora
biti prethodno kuvano (sem sira).
Burek se PECE na vrlo visokoj temperaturi, obicno na najace u rerni. i pecen je kada je i gore i dole
braon boje. Obicno pri pecenju se pojavljuje masnoca oko bureka (ili preko njega) koja, kada se
burek izvadi, i otstoji 10-tak minuta vrati u burek. Kada se izvadi burek sa pecenja mora prvo
otstojati 10 - 15 minuta i tek se onda okrene i izruci u drugi sud, u kome se sece i onda sluzi.
Treba povesti racuna da se pri preklapanju kora uhvati i vazduh jer tek onda burek nece biti
spljeskan vec vazdusast.

Recept za jufke je sasvim jednostavan: u brasno dodati soli i mlakom vodom dobro uraditi tijesto
da se odvaja od ruku. Najbolje raditi na radnoj ploci koja je predhodno posuta brasnom, s tim da
tijesto mora biti dosta mekse od tijesta za kruh. Odvojiti od citave mase kugle velicine sake i jos
jednom dobro namladiti rukama,posuti brasnom i pustiti da odstoji na toplom mjestu pola sata.U
medjuvremenu napraviti smjesu od sira, 2-3 jaja i soli. Jufke razvlaciti na stolu prekrivenom
vecom krpom ili stoljnjakom (koji cete i u buduce koristiti samo u te svrhe). Predhodno uradjeno
tijesto razvuci na brasnu sto je moguce tanje u krug, premazati uljem i pustiti da odstoji tek toliko
dok ne zavrsite svo tijesto. Prvu jufku koju ste namazali uljem razvlaciti od sredine preko citavog
stola da jufka bude sto tanja.Nakon toga razvucenu jufku poprskati uljem i filovati smjesom od
sira tako sto kasikom stavljate smjesu na jedan i drugi kraj stola tj. jufke. Skinuti krajeve jufke,
presjeci po sredini stola i motati tj.rolati jufku do sredine stola kako jednu tako i drugu stranu.
Dobili smo dvije duge rolade.Motati u krug tako da dobijete "puzeve kucice". Od jedne rolade
duzine stola obicno mozete dobiti dva "zvrka"(bosanski izraz za kolut pite). Redati "zvrkove"u
namastenu tepsiju i peci na umjerenoj temperaturi da porumeni, izvaditi iz pecnice i prekriti.
A sto se tice bureka (izraz samo za pitu sa mesom), pravi se na isti nacin kao i sirnica s tim sto
se filuje sa mesom.Fila se pravi na taj nacin sto se u meso stavi dosta crvenog luka,bibera,so i
uriba jedan krompir da smjesa ne bi bila pretvrda.
--------------------------------------------------------------------------------------------------------------------------------------Potrebno: 1/2 kg mljevenog mesa, 2 jufke, kiselog mlijeka, koji rezanj bijelog luka, so, masnoca
Priprema: Jufke razvucite i pustite da se prosue. Razrezite na dva dijela i sipajte masnocu po
njima. Meso posolite i redajte ga na svaki dio jufke i to na rastojanju 6-8 cm. Savijte jufku u
guzvu, izrezite je na burecice i slazite ih u tepsiju. Pred kraj pecenja, buredzike prelijte kiselim
mlijekom u koje ste dodali malo soli i izrezani bijeli luk i ponovno ih zapecite.
--------------------------------------------------------------------------------------------------------------------------------------8 12 kora za pitu, 64 dkg mesa, 3 4 glavice crnog luka, 20 dkg masla ili druge masnoce, so,
biber
Meso samljeti ili nasjeckati na sitne komade. Luk sitno isjeci. U serpu staviti malo masnoce i
lagano isprziti luk. Posoliti i ohladiti, a zatim dodati meso, so i biber pa sve dobro izmijesati.
Tepsiju pomastiti i prekriti jednom korom. koru lagano politi rastopljenom masnocom, pa staviti
drugu koru koju takodje treba zaciniti masnocom. Zatim ravnomjerno rasporediti dio mesne mase
pa ponovo pokriti korom. Naizmjenicno stavljati koru i mesni fil. Svaku koru zaciniti masnocom.
Zavrsiti sa dvije kore koje, takodje, treba zaliti masnocom. Peci u pecnici, a kad je ispeceno izrezati
na kvadrate ili na rombove.
--------------------------------------------------------------------------------------------------------------------------------------Potrebno: 50 dkg brana, 2,5 dkg masla, so, mlaka voda (za jufke); nadjev: 50 dkg juneceg mesa,
25 dkg mljevenog govedjeg mesa, 4 glavice luka, 2,5 dkg masla, 2 zumanjka, so i biber.
Priprema: Od brana, otopljenog masla, soli i vode napravite jufke. Podijelite tijesto na 4 dijela
(lopte). Jufke razvijte na stolu i prosuite ih. Nadjev pripremite tako da pomijeate meso sa
maslom i isjeckanim lukom te dodajte zumanjke, so i biber. Sada jufke premazite masnocom,
krajeve prebacite sa svake strane, ali tako da se spoje. Po sredini stavite nadjev i smotajte u kolut.

Stavite ga u sredinu tepsije, a okolo njega zavijte preostale jufke. Pred kraj mozete preliti vrhnjem
ili mlakom vodom u koju ste stavili malo masla.
--------------------------------------------------------------------------------------------------------------------------------------Oprati i samleti na masini za meso(seckalici) 1/2 kilograma svinjskog i 1/2 kilograma govedjeg
mesa.U serpu metnuti kasiku masti da se zagreje,pa dodati 5-6 glavica crna luka samlevena na
masini za meso.Kad se luk proprzi,dodati i samleveno meso,posoliti ga,obiberiti pa ostaviti da se
przi. Przeno meso skinuti sa stednjaka,dodati jos malo zagrejane masti i sve promesati.
Posle toga staviti u meso 8 komada jaja i sve dobro varjacom izmesati.Pola kilograma belog
mekanog brasna zamesiti mlakom posoljenom vodom pa testo dobro izraditi na dasci.Metnuti
zatim u serpu mast da se greje i razviti malo prvu koru i namazati je ovom rastopljenom
mascu.Drugom korom iste velicine pokriti namazanu koru pa tu dvostruku koru posuti brasnom
da se ne bi lepila za oklagiju prilikom razvijanja.Tako razvijene kore zalepljene dve po dve peci na
stednjaku dok se ne ispeku.Samo jednu koru ostaviti nepecenu.Zatim uzeti tepsiju namazati je
rastopljenom mascu i redjati.Prvo jednu koru poprskanu mascu,pa preko nje nadev od mesa,preko
njega drugu koru,opet nadev i tako redom.Poslednji red nadeva pokriti onom nepecenom korom i
nju poprskati mascu pa burek peci u pecnici.Pecen burek iseci na kvadrate i sluziti ga dok je vruc
--------------------------------------------------------------------------------------------------------------------------------------500 g mljevene govedine, 250 grama mljevene svinjetine, 1 glavica luka (kapule), 1 liica papra,
so, ulje
Sitno isjeckani luk dobro izmijeajte sa posoljenim i popaprenim mesom. Tijesto razvucite u tanke
kore, poprskajte ih uljem te ravnomjerno rasporedite smjesu i zavijte savijau. Stavite u
zamaenu posudu i pecite u penici.
---------------------------------------------------------------------------------------------------------------------------------------

so, ulje (4 kaike), kajmak (2 kaike), jaja (3 kom.), voda, maslac, sir (400 g), brano (600 g)
Nadev: Izmeati 400g sira, 2 jajeta i dve kaike kajmaka.
Testo: 600g brana, 4 kaike ulja, 1 jaje i malo soli zamesiti sa vodom. Testo podeliti na 4 dela.
Svaki razvui i premazati maslacem ili margarinom (malo vie od pola paklice). Zatim isei testo
po krajevima lepezasto i prebacivati krakove jedan preko drugog i razviti od svakog dela po novu
koru. Razvui je OKLAGIJOM i filovati nadevom. Uviti u rolnu i slagati u okruglom plehu,
kruno, jednu koru do druge. Premazati ih umancetom i pei u zagrejanoj penici. Sa ovim testom
moe se praviti i pita sa nadevom od mesa
---------------------------------------------------------------------------------------------------------------------------------------

Oprati i samleti na masini za meso (seckalici) 1/2 kilograma svinjskog i 1/2

kilograma govedjeg mesa. U serpu metnuti kasiku masti da se zagreje, pa dodati
5-6 glavica crna luka samlevena na masini za meso. Kad se luk proprzi, dodati i
samleveno meso, posoliti ga, obiberiti pa ostaviti da se przi. Przeno meso skinuti sa stednjaka,
dodati jos malo zagrejane masti i sve promesati. Posle toga staviti u meso 8 komada jaja i sve
dobro varjacom izmesati.
Pola kilograma belog mekanog brasna zamesiti mlakom posoljenom vodom pa testo dobro
izraditi na dasci. Metnuti zatim u serpu mast da se greje i razviti malo prvu koru i
namazati je ovom rastopljenom mascu. Drugom korom iste velicine pokriti namazanu koru
pa tu dvostruku koru posuti brasnom da se ne bi lepila za oklagiju prilikom razvijanja.
Tako razvijene kore zalepljene dve po dve peci na stednjaku dok se ne ispeku. Samo jednu
koru ostaviti nepecenu. Zatim uzeti tepsiju namazati je rastopljenom mascu i redjati. Prvo
jednu
koru
poprskanu
mascu, pa preko nje nadev od mesa, preko njega drugu koru ,opet nadev i tako redom.
Poslednji red nadeva pokriti onom nepecenom korom i nju poprskati mascu pa burek peci
u pecnici. Pecen burek iseci na kvadrate i sluziti ga dok je vruc.
--------------------------------------------------------------------------------------------------------------------------------------PITA OD KROMPIRA
Sastojci
1/2 kg tankih kora, 4 veca krompira, 2 praziluka, 2,5 dl ulja, 2 dl kisele vode, so i biber, list od
persuna i celera
Nacin pripreme
Praziluk malo prodinstati na ulju, zatim mu dodati izrendan krompir i sipati ulje (2 dl), so, biber,
iseckan list od celera i presuna i sve dobro izmesati. Uzeti 4 kore, svaku poprskati samo kiselom
vodom. Na trecu staviti fil. Rasporediti preko cele kore i pokriti 4 korom, uviti jufke i redjati u pleh.
Odozgo ih premazati uljem i kiselom vodom. Ovu pitu treba dobro zaciniti i malo duze peci da bi
se krompir ispekao. U pocetku ukljuciti na 225 stepeni, a posle smanjiti da ne bi izgorela.
Napomena: Za jednu jufku potreban je 1 malo veci krompir.
--------------------------------------------------------------------------------------------------------------------------------------Kulen pita

Pravi se isto kao burek (recept prije) samo se puni filekama. Dan prije skuhati kembu. Isjeckajte,
dodajte biber, so i luk te nadjenite pitu. Poto je pita silovita i tvrda kada se ispece, potrebno ju je
raspariti. Pitu izrezite prije nego sto je stavite u djevdir. Potom djevdir (cjediljka, bakrena posuda
za cijedjenje) stavite u duboku bakrenu posudu u kojoj vrijucka voda. Tako ce pita postati meka.
Sluzite je samo toplu.
--------------------------------------------------------------------------------------------------------------------------------------Zeljanica

Potrebno: 1/2 kg spinata, 2 dl ulja, 25 dkg povlake, 25 dkg mladog sira, 4 jajeta, so, kukuruzno
brano, jufke (tvrdje: pravite ih od 1/2 kg brana).
Priprema: pinat ocistite, operite i stavite u vodu da baci kljuc. U procijedjen pinat dodajte:
kajmak, mladi sir, jaja, 1 dl ulja, kukuruzno brano i so. Razvijte jufke s obzirom na velicinu
tepsije. Tepsiju pomastite, stavite 2-3 jufke koje cete pomastiti. Pecite oko 1/2 sata, potom isijecite
pitu na komade, pospite s malo vrelog masla i mlake vode i zapecite jos koji minut. Kukuruzno
brano mozete posipati i po jufkama umjesto da ga stavite u nadjev.

RECIPE FOR BUREK

2 Ib. of ground beef

2 whole onions

3 cups of oil

1 tablespoon of salt

3 ib. flour

2 cups of warm water

-Pour flour on a flat surface and make a small hole in the middle of it.
-Pour 2 cups of warm water and 1 cup of oil inside the hole that you've made.
-Start kneading the flour and then add enough warm water so that you get dough that looks good
enough for sawing.
-Saw the dough until you get a nice round layer of dough.
-On the other side, cut onions in very small pieces and mix them together with the ground beef.
-Add some salt and pepper.
-Then take this onion-ground beef mixture and place it everywhere along the edge sides of the big
round dough that you (hopefully!) have made.
-Afterwards, roll the edges towards the center of this round dough.
-After you come to a point where you can't roll the dough anymore, cut it with a knife into small
rolls.
-Then bake it for half an hour at 350*F.

Burek

1 pkg dry yeast

1/4 c lukewarm water

1/4 tsp sugar

3 1/3 c all purpose flour

1/2 tsp salt

3/4 c lukewarm water

1/2 melted butter

Filling

9 eggs (slightly beaten)

1/2 lb crumbled feta cheese

3 TB melted butter

Butter a large round pan (15-16 in) and set aside. Prepare yeast with 1/4 c lukewarm water and
1/4 tsp sugar. Set aside. Sift flour and salt into large bowl, leaving a well in the middle. Add
prepared yeast mixture into well. Begin mixing by hand and slowly add lukewarm water. Knead
until dough forms a ball of medium consistency (approx 10 min). Divide dough into 14 equal parts,
roll into round balls, cover and let stand for 1/2 hour. Melt 1/2 lb butter in saucepan. Roll out 4
balls into 6 in. circles, stack one on top of the other, brushing each layer with melted butter
excluding the top layer. Let stand briefly, then roll out on slightly floured table to just a little bit
larger than the bottom of your pan. Place in pan and brush top with melted butter. Mix filling and
spread evenly to edge of pan. Now roll out one ball as thinly as you can; sprinkle with butter and
gather it loosely into folds, and with a slight pull, elongate it. Starting from the center of the pan,
place this dough over filling, circling it to look like a pinwheel. Repeat with remaining balls until
you have reached the outer edge of your pan. Sprinkle generously with remaining butter. Cover with
a tea towel and set Burek over a pan of very hot water for about 20 min. Bake in a preheated oven
of 300 deg. for about 45 min or until nicely browned.

Cheese-Filled Phyllo Pastry Cigarro Burek

(40 servings)
6 oz Feta cheese, crumbled
4 oz Creamed cheese
1 Egg, beaten
2 tb Chopped fresh parsley
1 tb Chopped fresh dill, or 1 tsp dried
8 Sheets packaged phyllo dough
1/2 c Butter
Instructions
Throughout the Middle East, bureks are made by folding buttered, cheese-filled phyllo dough into
little triangular shapes. Cigarro bureks taste the same but, as the name implies, are rolled into
cylindrical shapes resembling small cigars. Bureks, frozen unbaked, can go directly from the
freezer into a preheated 375 F oven to make an instant hors d'oeuvre.
Makes 40. Defrost the phyllo dough and return the remainder to the freezer. Butter a cookie sheet.
Melt the butter and remove from the heat. Preheat the oven to 375F. Mix the feta and cream cheese
with the egg and herbs and set aside. Layout one sheet of phyllo dough on a counter. (Keep the
remaining dough covered with a slightly damp towel to prevent its drying out.) Brush the sheet of
dough with some melted butter. Cut it the short way into 5 strips, about 3x10 inches each. Place 1
1/2 teaspoons of the filling at one end of each strip. Roll the strips into cylinders about 1/2 inch in
diameter. Continue until all of the dough has been cut, filled, and rolled. Arrange 2 to 3 cylinder
per person on the cookie sheet and brush them with more butter. (Freeze the rest of the cylinders,

unbaked, for use at another time.) Bake for about 10 minutes, or until the cylinders are well
browned and very flaky.

Ingredients :
1 box filo dough
1 onion, finely chopped
1 1/2 lbs. ground round
1/2 lb. ground pork
2 eggs, whisked
Salt & pepper to taste
Melted butter, 1/2 stick
1/4 c. oil
Preparation :
Saute onions in oil, add meat and cook until browned. Drain fat. Lay out dough and cover with
towel to avoid drying. Brush with butter and place mixture using 3 leaves at a time. Roll as
tightly as possible. Put in pan sprayed with Pam. Bake at 325 to 350 degrees for 30 to 35
minutes.
---------------------------------------------------------

Burek
Ingredients for pastry: 500g of Plain flour 25g of butter, Salt, Warm water.
Ingredients for filling: 500g of minced Veal, 250g of minced beef, 4 onions, 25g of butter, 2 egg
yolks, Salt and Pepper.
Preparation: Mix flour, melted butter, salt and warm water to prepare the pastry. Cut the pastry
in four equal pieces. To prepare the filling mix the meat, melted butter, chopped onions, egg yolks,
salt and pepper. Roll the pastry out on the table until very thin and leave for few minutes to dry.
Cover the pastry thinly with melted butter. Put the filling at the edge of one side of the pastry and
roll it up to create sausage roll like pastry. Take the round dish and create the spiral with the
pastry starting from the middle of the dish. Before completely baked pour either the double cream
or butter melted in warm water.
--------------------------------------------------------

Pita Burek (Pita with Meat)

In a bowl put:
- 1 lb ground meat
- 1 onion (cut into small pieces)
- grated potato
- 1 tsp black pepper
- 1/3 cup warm water
- 1/2 table spoon salt
Mix everything
Grease the pan (9x13)

- On a kitchen towel put one sheet of fillo dough

(Athens seems to work the best) and spread a little oil on it
- 2 inches from the end of the dough (long side) put a little
of the mixture (about 1 in width)
- Roll the dough, starting at the side closer to the meat mixture
- Roll the snake like pita into a circle (like a cinnamon roll)
- Put into a greased pan, and put a touch of oil on the top
- Repeat procedure until you are all done
- Put into a preheated oven (350 degrees) and bake for about 1/2 hour
You can serve this meal with plain yogurt (in a separate bowl or cup)
------------------------------------------------

"TCHIL BUREK"
(for 8-10 persons)
FOR DOUGH:
500 gr flour
2 eggs
2 tablespoons thick yoghurt or 500-700 gr ready
made thin layers of dough for the pie.
1/2 l bone stock or soup from soup
1 onion
40 gr oil
500 gr ground mutton
salt
red paprika pepper
100 gr margarine or butter or 1 dl oil to
sprinkle dough
1/2 l thick yoghurt
1-2 cloves garlic
Prepare bone stock or soup from cube. Prepare layers of dough from flour and other ingredients or
separate ready-made thin layers of dough for the pie and dry a little. Cook slowly finely chopped
onion in heated oil until slightly tender, then add ground meat and cook until it is tender and
the juice evaporates. Add salt, red paprika pepper and mix. Grease the baking pan, a deeper one,
with heated oil. Place 1-2 dough layers at the bottom, sprinkle with oil, pour over some soup.
Continue with the dough layers, abundantly sprinkling them with oil until all are used. Beat thick
yoghurt, add finely chopped or crushed garlic and pour half of it over the arranged dough layers.
Turn the meat mixture over and pour in the rest of the yoghurt. Bake in the oven preheated to 200
C about 40-60 minutes. When done, cool and cut into squares. This "burek" can be served as the
main dish with a thick vegetable soup and mixed salad.
-----------------------------------------------------

Cheese-Filled Phyllo Pastry Cigarro Burek

(40 servings)
6 oz Feta cheese, crumbled
4 oz Creamed cheese
1 Egg, beaten
2 tb Chopped fresh parsley
1 tb Chopped fresh dill, or 1 tsp dried
8 Sheets packaged phyllo dough
1/2 c Butter
Instructions
Throughout the Middle East, bureks are made by folding buttered, cheese-filled phyllo dough into
little triangular shapes. Cigarro bureks taste the same but, as the name implies, are rolled into
cylindrical shapes resembling small cigars. Bureks, frozen unbaked, can go directly from the
freezer into a preheated 375 F oven to make an instant hors d'oeuvre. Makes 40 Defrost the phyllo
dough and return the remainder to the freezer. Butter a cookie sheet. Melt the butter and remove
from the heat. Preheat the oven to 375F. Mix the feta and cream cheese with the egg and herbs and
set aside. Layout one sheet of phyllo dough on a counter. (Keep the remaining dough covered with a
slightly damp towel to prevent its drying out.) Brush the sheet of dough with some melted butter.
Cut it the short way into 5 strips, about 3x10 inches each. Place 1 1/2 teaspoons of the filling at
one end of each strip. Roll the strips into cylinders about 1/2 inch in diameter. Continue until all
of the dough has been cut, filled, and rolled. Arrange 2 to 3 cylinder per person on the cookie sheet
and brush them with more butter. (Freeze the rest of the cylinders, unbaked, for use at another
time.) Bake for about 10 minutes, or until the cylinders are well browned and very flaky.