Burek under the "sač" oven - with this video we take you for a moment to the 18th century

ground meat

🥗Healthier: lean turkey

💰Cheaper: textured vegetable protein

TVP is a cost-effective, plant-based alternative.

phyllo pastry

🥗Healthier: whole wheat pastry

💰Cheaper: homemade dough

Homemade dough can save money and offer a healthier option.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for frying.

cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta

Cottage cheese is lower in fat and calories.

Light an open fire.

Prepare the meat mixture by chopping about 1 kg of beef with an ax and mixing it with 3 heads of red onion, salt, and pepper.

For the dough, mix 1 g of flour with a little salt and knead with lukewarm water until it is medium hard.

Grease the dough with oil and let it stand for 20 minutes.

Crumple the developed dough.

Spread the meat mixture on the crumpled dough.

Grease the burek with oil and butter.

Distribute the embers of the fire on the baking ring.

Heat water for dressing.

Pour the finished burek with boiling water and a little butter.

Wait for the water to largely evaporate.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens