BUREK (English version)

INGREDIENTS and PROCEDURE:

DOUGH:
250g flour
150g warm water
Salt

COATING:
80g butter

CHEESE FILLING (for the dough from 250g of flour):
500g cottage cheese
1 tablespoon of sour cream
salt


DOUGH PREPARATION and FILLING THE DOUGH:
Knead the flour mixed with salt and warm water with a mixer with kneaders. Form a ball and put it in a bowl filled with oil so that all the dough is covered with oil. Let it rest for at least 30 minutes at room T.
NOTE: if you are making a dough from 500 g of flour, form 2 balls and use 160 g of butter for the coating.

Take a ball of dough out of the oil and roll it out into a small (diameter approx. 30 cm) circle on a floured surface.
Coat this partially rolled dough with a little less than 60 g of warm melted butter (with the rest of the butter you will brush the dough, which you will fold over the filling after stretching the dough edge, and the rolled burek before baking).
Then roll out the butter-coated dough with your hands (not with a rolling pin) to make it very thin; start with stretching the peripheral part of the dough ... don't touch the middle part of the dough ….it will stay thicker.
Load the filling along the outer edge of the dough like a thick snake.
Then you additionally stretch the outer edge of the dough next to the filling, fold it over the filling towards the middle of the dough, brush it with malted butter and start rolling around and around on all sides - you tighten the dough. At the same time, the middle part of the dough, which has been thick so far, is much thinner. As you approach the middle, cut the thin flat dough in the middle (with a knife) in half and roll the burek from all sides to the end.
Cut the resulting “snake” to pieces and start folding them to get round rolls.
Put them them on the baking tray.
Burek rolls should be in contact with each other on the baking tray. Push them slightly from the top with your hand. Brush them with melted butter and bake until lightly browned at 240 st.C, then at 200 st.C until the appropriate brownish color is obtained.
Sprinkle the roast burek with water and cover with a cloth or aluminum foil.

OTHER POSSIBLE FILLINGS:

MEAT FILLING:
ground beef neck
Onion
Salt
Pepper
Grated raw potatoes

Dry fry the meat and the onion.
Apply it onto the dough. Then add the grated raw potatoe.

POTATOE FILLING:
cooked potatoe
butter
sweet cream

Mash the cooked potatoe with butter and sweet cream (to the appropriate density).

VEGETABLE / LEEK FILLING:
fry the grated fresh cabbage / leeks
salt
sour cream (right before filling the dough)


We can also prepare BUREK WITHOUT FILLING (MANTIJE):

Just like burek, but without the filling.
After baking, pour the MANTIJE with a mixture of yogurt and sour cream.
Ideal as a side dish to grilled dishes.