Vi blagodaram za receptot,pravev vaka potpuno po vas recept I mozam da kazam deka e vrvno. Najubav, tolku ednostaven ama prevkusen. Samo malku trpenie I praksa sekako. Preubav I vkusen. Pozdrav od Makedonija
Hi Take a 1 kg of white plain flour , pinch of salt, 50 ml of sunflower oil and add cold water until you get a hard consistency of dough but easy enough to roll the buns. Filling: 300 gr of hard cow cheese mixed with 100 gr of sour cream. You can use any kind of filling, it's up to your imagination. Cheers
Making dough is a tricky. The flour must contain a minimum of 30% gluten due to its greater extensibility(type 700 in Balkan area). The rest of specifications on 100g : Energy: 1442 kJ / 340 kcal Fats: 1.34 g, of which saturated fatty acids 0.31 g Carbohydrates: 67.69 g, of which sugars
Hi, I'd like to make this for my friend who is Serbian. If I want to make it with meat, what meat do you suggest I use? I'd like to make it as close to Serbian style Burek as possible.
Hello, then mix beef and pork ground meat 1/1. You have to saute cube onions on vegetable oil,add mixed meat and brown it all togather. Chill the filling before make the burek...! If you can find pork fat (cold) then use it instead of oil to pour on the pastry layers😁.Cheers!
Which is the right cheese? I always see Feta or cottage chesse in other videos...I never saw this type of chesse that the serbians use like in your video
ahhh lol - appreciate the detailed instructions, I intend to give this a whirl, an absolute fave from my time in the balkans and this method is brilliant.
Dear@@chefmilorad9974 - seeing as you are kind enough to answer my questions, I hope you will indulge me one more as I'm a huge burek fan. In your experience, what is the #1 reason for dough tears when stretching? Is it 1) Not enough kneading, 2) not enough water / hydration in the dough 3) not enough oil when resting / attempting to stretch it out or 4) something else entirely? Super grateful for any further advice, thanks and regards.
Making dough is a tricky. The flour must contain a minimum of 30% gluten due to its greater extensibility(type 700 in Balkan area). The rest of specifications on 100g : Energy: 1442 kJ / 340 kcal Fats: 1.34 g, of which saturated fatty acids 0.31 g Carbohydrates: 67.69 g, of which sugars
All good, I completely understand there are some things you cannot explain in words :) - It does look like art so I'm not surprised it takes mastery. I intend to give it a good crack anyway, appreciate your response and time. Hvala lepa and best wishes.
Svaka cast ali nema potrebe ga toliko udarati u stranu i brze ga razvijati bam.bam bam i to je to da tjesto pokrije ceo radni sto i da bude toliko tanko dakle skoro pa providno
Jedno pitanjce :) Mi u srbiji pravimo burek sa svinjskom mascu. Ako zelimo da bude pogodan i za muslimane,da li ga premazujeno samo uljem ili jos necim? Hvala na odgovoru
Ulje, bilo koje je ok.Ovaj spot je iz UAE(Emirati),taj burek (Srpska varijanta-ustvari je Bošnjačka sirnica ) sam radio u muslimanskoj državi sa suncokretovim uljem.
Hi Arminka, correct measurements depends of the flour and water quantity that can be absorbed to achieve elastic pastry, all the rest is easy Next time I'm going to write down all and send it to you. Regards, Max
Put a vegetable oil on the top and bake it on 170°C for 30 minutes, should be crusty on the top and bottom with gold'n'brown colour.Leave it outside the owen for a 15 minutes covered with a cloth.
Vi blagodaram za receptot,pravev vaka potpuno po vas recept I mozam da kazam deka e vrvno. Najubav, tolku ednostaven ama prevkusen. Samo malku trpenie I praksa sekako. Preubav I vkusen. Pozdrav od Makedonija
And the finished product was never even shown. What did it look like out of the oven?
Hello. May we have the recipe for the dough please?? Also what kind of flour u use???
Hi
Take a 1 kg of white plain flour , pinch of salt, 50 ml of sunflower oil and add cold water until you get a hard consistency of dough but easy enough to roll the buns.
Filling: 300 gr of hard cow cheese mixed with 100 gr of sour cream.
You can use any kind of filling, it's up to your imagination.
Cheers
@@chefmilorad9974 how cold is the water? From the tap or from the fridge? Is it kiseli voda or normal water? Thank you
Hi,
500g all-purpose flour (3.5 cups)
1 teaspoon of salt
300-350mls lukewarm water (1 1/4 - 1 1/2 cups)
Vegetable oil
Hi
Normal room water temperature
❤️😋
Dough ingredient please
Making dough is a tricky.
The flour must contain a minimum of 30% gluten due to its greater extensibility(type 700 in Balkan area).
The rest of specifications on 100g :
Energy: 1442 kJ / 340 kcal
Fats: 1.34 g, of which saturated fatty acids 0.31 g
Carbohydrates: 67.69 g, of which sugars
Prelepo za oci, obozavam da gledam
Hvala!
Potpišite se na moj RUclips kanal,biće još video recepata uskoro 😀
Pravila i svaki put mi uspe uopste nije tesko usudite se 😁
Hi, I'd like to make this for my friend who is Serbian. If I want to make it with meat, what meat do you suggest I use? I'd like to make it as close to Serbian style Burek as possible.
Hello, then mix beef and pork ground meat 1/1.
You have to saute cube onions on vegetable oil,add mixed meat and brown it all togather. Chill the filling before make the burek...!
If you can find pork fat (cold) then use it instead of oil to pour on the pastry layers😁.Cheers!
Which is the right cheese? I always see Feta or cottage chesse in other videos...I never saw this type of chesse that the serbians use like in your video
Any cheese you like is the right one, absolutelly any ,there is no precise recipe.
Who is 'Paratha' guy and where can I find him? :D - great video btw hvala!
I'm the one, some other guy were recording me while making "burek"
ahhh lol - appreciate the detailed instructions, I intend to give this a whirl, an absolute fave from my time in the balkans and this method is brilliant.
Dear@@chefmilorad9974 - seeing as you are kind enough to answer my questions, I hope you will indulge me one more as I'm a huge burek fan.
In your experience, what is the #1 reason for dough tears when stretching? Is it 1) Not enough kneading, 2) not enough water / hydration in the dough 3) not enough oil when resting / attempting to stretch it out or 4) something else entirely?
Super grateful for any further advice, thanks and regards.
Making dough is a tricky.
The flour must contain a minimum of 30% gluten due to its greater extensibility(type 700 in Balkan area).
The rest of specifications on 100g :
Energy: 1442 kJ / 340 kcal
Fats: 1.34 g, of which saturated fatty acids 0.31 g
Carbohydrates: 67.69 g, of which sugars
All good, I completely understand there are some things you cannot explain in words :) - It does look like art so I'm not surprised it takes mastery. I intend to give it a good crack anyway, appreciate your response and time. Hvala lepa and best wishes.
iskreno ja sam buregdzija 20 godina,ovako lose da neko radi burek nisam video,kore predebele,bacanje kore ka oda ga radis 2 dana.
Ja nisam burekdžija...hvala na komentaru
Svaka cast ali nema potrebe ga toliko udarati u stranu i brze ga razvijati bam.bam bam i to je to da tjesto pokrije ceo radni sto i da bude toliko tanko dakle skoro pa providno
U pravu ste, žurio sam...tog dana smo imali oko 80,000 raznih jela da spremimo...
Jedno pitanjce :)
Mi u srbiji pravimo burek sa svinjskom mascu. Ako zelimo da bude pogodan i za muslimane,da li ga premazujeno samo uljem ili jos necim?
Hvala na odgovoru
Ulje, bilo koje je ok.Ovaj spot je iz UAE(Emirati),taj burek (Srpska varijanta-ustvari je Bošnjačka sirnica ) sam radio u muslimanskoj državi sa suncokretovim uljem.
Dear Can you please send me exact measurements, I know when measurement is not accurate won’t work! Please please share. Thanks in advance
Hi Arminka, correct measurements depends of the flour and water quantity that can be absorbed to achieve elastic pastry, all the rest is easy
Next time I'm going to write down all and send it to you.
Regards,
Max
@@chefmilorad9974 majstore Jel moze i meni? Ja koristim zlatni puder tip 400
Hi
500g all-purpose flour (3.5 cups)
1 teaspoon of salt
300-350mls lukewarm water (1 1/4 - 1 1/2 cups)
Vegetable oil
@@chefmilorad9974 hvala majstore ali prvo si rekao cold water hladna a luke warm je srednja toplina
Opušteno.
Sve može samo ne sa vrućom vodom.
Por favor passa essa receita em português Brasil, ,,,,
Sorry...can you make a request in English please?
What is the type of the cheese please?
Any hard cow cheese will do
Hey chef Milrod where are you located ?
Hi Luz,I have just seen your message.
I'm in Germany right now.
How can I help you?
@@chefmilorad9974 Shalom Milorade, is there any Burek-Bakery in Serbia where they make it in the same way, your way? I mean without pork-fat?
Hi,I'm sure there is, you have to ask in bakery who is selling burek and we have them plenty across Serbia
my burek turns always hard like a stone hahahah cant eat it
Put a vegetable oil on the top and bake it on 170°C for 30 minutes, should be crusty on the top and bottom with gold'n'brown colour.Leave it outside the owen for a 15 minutes covered with a cloth.
@@chefmilorad9974 thank you very much 👍🏻👍🏻 gonna try it
What kind of cheese???
Any cow fresh hard cheese will do.
@@chefmilorad9974 thank You so much!!❤
Nemaš pojma za burk, 😝😝😝
BRAVO MILORADE, but that is too much cheese buraz
Volim tako 😉