This is one of popular pastries in all regions of Western Balkan countries. Its origins and name are cultural legacy of Ottoman empire that ruled over the Balkans for over 500 years. Burek can be eaten at any time but is normally perceived and best suited as a breakfast dish. I like it the best when served hot, out of oven, together with cold Kefir. On the other side, most people including my wife prefer plain yogurt.
There are countless variations of this very forgiving recipe, changing from region to region and even between different families. The dough is about 60% hydration and is kneaded until it “doesn’t stick to the hands”. That is a characteristic phrase that my mother used a lot at the time, and for the longest time it sounded very ambiguous and confusing to me. Eventually I learned that the phrase is simply an expression of self confidence in understanding of dough behavior. Now that is a mouthful, I know.
In essence that means; knead the dough for 4-5 minutes or until the gluten is almost fully developed. If the dough is still sticky at that time, sprinkle over little flour and knead for another minute or two. Repeat if necessary. When finished the dough will be soft, smooth and shiny. And yes, it will not stick to the hands.
| Prep Time | 20 minutes |
| Cook Time | 50 minutes |
| Passive Time | 20 minutes |
| Servings |
servings
|
- I small onion finely chopped
- 200 g feta cheese crumbled
- 200 g baby spinach chopped
- 1-2 tsp hot pepper flakes
- 500 g all purpose non bleached flour
- 1 egg room temperature
- 1 tsp fine sea salt
- 285 g filtered water room temperature
- 50 g melted unsalted butter divided
- 1 egg lightly beaten
Ingredients
Filling
Dough
Glazing
|
|
- Wash and dry spinach, chop in thin strips. Mix with crumbled feta cheese, onion and pepper flakes. Set aside.
- In a medium size bowl mix together all ingredients. Knead for 5-8 minutes or until you obtain a smooth and soft dough.
- Divide the dough into two equal parts. Roll each part into cylindrical shape and subdivide to 5 equal sections. Roll all 10 pieces into a dough ball each, lightly dust and cover with plastic film.
- Melt the butter in a small sauce pan.
- Dust the counter top with flour. Roll the ball into 15 cm (6" ) disc shape and put it on a small plate. brush the top of the disc with melted butter.
- Repeat the same process until a stack of 5 disk layers is formed, brush with melted butter the top of the last disk. Cover with plastic film and refrigerate for 20 minutes.
- Repeat the same process with other 5 dough balls and make another stack of 5 butter brushed disks. Cover with plastic film and refrigerate 20 minutes.
- Preheat the oven to 180ºC (355ºF) rack in the lower third.
- Lightly beat egg and mix with little melted butter.
- Lightly butter 40cm (16")baking pan.
- Take one plate from the refrigerator and turn the dough stack onto lightly dusted counter. Roll out the dough to the size of baking pan. Transfer the dough to the pan.
- Spread the filling evenly across the dough.
- Take another plate from the refrigerator and turn the dough stack onto lightly dusted counter. Roll out the dough to the size of baking pan. Transfer the dough and place on top of the filling, seal the edge to the bottom dough.
- With sharp knife and using a cup as a guide cut approximately 10 cm (4") circle in the middle, divide the rest of the surface outside of the circle to 8 equal parts.
- Brush the burek with mixture of egg and butter and bake for 50-55 minutes or until golden brown.
- Serve warm with cold yogurt or kefir!
2 Comments
Janice R
October 26, 2021 at 7:28 pmLooks delightful thanks for your recipe
Gordan
October 26, 2021 at 8:56 pmThank you for your comment, I am glad you like the recipe!