I wanted to thank you for this recipe. And considering it has helped me practice making burek on a weekly basis I wanted to add some of my own techniques to help other amateur cooks wanting make this at home. Cut the dough in 4 layers. 5 layers is just too much and it will give you a Burek that's too thick. Don't do multiple layers of filling. Put the filling only on layer 3. This is generally how it is done in burek shops. Definitely don't leave the dough in the oil for longer than an hour. It will become stretchier but you are also likely to cause lots of problems with your dough discs sticking together. The filling: The cheese combination i use is - Good quality feta cheese, Cottage cheese, and a tablespoon of cream cheese. I mix all of this up slowly and taste as required. Don't be afraid to add a tiny pinch of salt and pepper. Yes I get it that cheese is salty, but a small pinch of salt and pepper truly amplifies the flavour. Just taste it as you go, you can't go wrong if you keep tasting your food. I also add a beaten egg to the filling but i do this just before I'm about to place the filling onto Layer 3. I feel the egg holds the mixture together really well but mix the filling with the egg right at the last minute. Temperature Play with your oven. I turn off fan forced cooking. I just feel that it burns the burek too quickly. If you like, increase the temperature to the maximum your oven has and turn on the fan heating in the last 5 minutes. This will give you a crispier outer layer (which is very difficult to get if you don't increase the temperature significantly in the last few minutes). I am by no means a professional. I am as amateur as they come. But the above tips have helped take my burek from good to pretty darn good. If you have any other tips please share them with me. I still struggle with the stretching of the dough process. I wish I could do that like the pro's. lol.
My Mom and Grand Mom used to make this in Turkey. We use ground beef, spinach and cheese, lentils, potatoes, cheese only. Yummy...Borek...I love it...truly a great art and dish..
I am a serbian mixed girl, and I thank you so so much for making this video. It was very nice and well made. And I got goosebumps at the end when you showed pictures and thanked the special lady in your life. Thank you again. I will be making burek this weekend.
I tried to learn from a bosniac women the art of preparing Pita which is borek with meat and vegeta, her way of making the layered pie is so amazing, she does it in one big layer, with less oil and all she does is leave the dough to rest them pull it and becomes like magic.
Yes, if the dough is made correctly then it is actually quite strong. Some people use a rolling pin at the start but the last part to get it super thin you have to do by hand gently stretching. Someone once told me to use the back of the hand but don't know, everyone has their own methods. They said it was easier to stretch with the back and less likely to break.
Georgios Manousakis so why dont they make it in greece !! and why then greeks come to bitola to eat it i work in a bakery in bitola macedonia and greeks love burek they even speak macedonian just too order
We do make it in Greece plus burek its a Turkish word means pie if you know your history macedonia is ancient Greek kingdom two of our kings philippos and alexandros expand the empire to Asia they where speaking ancient Greek and we still in Greece speaking greek after thousands of years you have nothing to do with Macedonia or Alexander the great and I can proove you that by asking you to explain exactly what Alexandros and Philippos means as names plus try to read an ancient Greek column its normal that you can't do it as you alphabet its cirilic and its called like that as two monks from Thessaloniki during the Byzantine empire gave the alphabet to Slavs the only reason that bardaska or yiukoslavia its called Macedonia today its because of Americans and their games in the Balkan area is it possible the greeks to adopt Russian identity and start to present as nation that we re relatives with Ivan the cruel and the Romanovs that hilarious each country should have its own history and all of us to respect our neighbours history and culture this is a good friendship and respect to the others .
are you sick in the head ? every historical book will say something different dont get your nickers in a knot over shit that happened thousand's off years ago lol i was commenting on burek not on history if we were too talk about history then the Turks ruled greeks and today's Macedonians for 500 years and more so are you still greek ? your most likely Turkish by now and thats life get over it philipos lolllll yeah your the direct desendent from philip and alexander hahahaha your on drugs bud im ex Yugoslavian but Yugoslavia does not exist anymore am i correct ? well macedonia does not exist either anymore too the greek people greece is greece as is today not thousands off years ago dumby and yugoslavia is what it is today and tibet and korea and japan is what it is TODAY and another thing athens and macedon and other cities back then wanted too make a greater Greece but never did if they were too do so then Greece would have been the size off Europe today dumb dumb.. so Greece is Germany yugoslavia italy eveything right ? appreciate that the Turkish Ottoman did not erase you guys from this planet entirely who ever you guys are
dobar dan sonja. Kako ste? jesi li hrvatica? I have made burek for many years and your video is good. Burek mesa with minced meat is very popular in my house, but i make a tex-mex edition with tomatoes and jalapenos, a italian version with mozzarella. But living in Norway, I also make it with fish/riba, one slice of parma ham, one white fish filet, if I am in a italian mode I top it with mozzarella and pesto genovesa, otherwise a slice of jarlsberg and a sweet chilli on top. Then I wrap it all in to the yufka. I also have a large restaurant so I have learned to cheat. So to cater for unexpected guest i allways have a package of sheets of store bought yufka in the fridge. Spray some olive oil on each sheet and they are sort of allright. The idea with the homemade yufka is to make it with your family and friends around you. I make the dough in the morning, leave it for three hours, and make the oily flap jacks. when my grandchildren come in the afternoon we have fun making the fillo adn they can put in what they want. It is like a family pizza party. Very warm atmosphere.
albanians make it in the pan not on the table but this is a very cool method that i will try....also my favorite type is burek with pumpkin made in a spiral
Can you please tell me if you used plain flour or bread strong flour to make yhr dough. ? Excellent video. Thanks to you and all lady's contributions to this priceless video.
food is like music and art has no language or nation or color I have seen alot of vids of making borek but like this on noooo this is a master piece great job godbless
hi - what brand flour did you use? i've heard that not all brands/protein content works well. some would make your dough tear rather than stretch... looks like your dough is doing exactly what it's suppose to.... thanks!
Can I ask after you made all the separate savoury filled burek did you put them on top of each other then cover with another layer of pastry. Thanks can't wait to give it a try
Sonja, Svaka ti Cast! Spectacular video! I hope your hubby is able to enjoy homemade burek as much as i am that my wife makes.. i've been a fan for quite some time, best wishes, cheers, good health! ~ Rade
An easier way to make it is with Fillo dough-no need to wait just layer them in the pan and fill with whatever you please. Bake for about 30 mins on 350F or 175C. Although home made dough is a lot better this is just a suggestion if you are short on time. Enjoy
i've tried the croatian version 2 years ago and must say it was the best thing I've ever eaten. And the potato ones are my fave. can't wait to eat it again but in Brazil is not the same. :(
I've been searching for this kind of video for a very long time. Thanks for sharing and making the video. My opinion is to rename the video in How to make burek? To increase the hits of the video. Поздрав, Михаил
Vi ste Makedonci???? ja sum Mexikanka, mazena so Makedonec i kako me e ubavo da gledam ova recepta na RUclips, super napravivte burek :))) sega znam eden nacin da napravam Burekot:))) FALAA NA VAS
Made my burek with this recipe and technique, however, it came out soft on top and not crispy. Where did I go wrong? The dough was paper thin. I don't think I could have stretched it much more. Would appreciate any advice. Thanks
Amazing! I've only ever brushed my dough with oil, but I'm definitely going to try soaking the dough in the oil next time! Also, you don't happen to have any tips or advice on making Halva?? :D Great work!
Ingredients; 5 cups UNBLEACHED all purpose OR BREAD flour+ 2 cups water+ 1/2 tsp salt ..... the oil is 1 cup for immersing the dough discs... rest uncovered 1 hour..... oil the surface..
I find this video hilarious as our grandmas don't use these expensive equipment to make the dough- it's all handmade...Even though I'm not from Bosnia, in my opinion bosnian women are the greatest masters of the making of burek and all similar pies and pastry.
Lol. Sorry, I put your comment in google translate and it came up as croatian. Are the two languages similar? Google translated it the same set on serbian and croatian. I only speak English, Albanian, and a little Italian. I need to learn some sllavic languages too.
@@ricknegan6852 вси македонци сте българи бре , няма македонски език там говорите български със сръбски акцент Няма македонска история . Промити мозъци . Ей македонци що се срамите да се назовете БЪЛГАРИ , вижте си историята , вижте си писмото , на кои език пишете бре вашта мама измекярска !!! И да в видеото на развален Български питат дали в България правим бюрек , А майсторката е БЪЛГАРКА с Българско име Живка
@@dimitrinazhelyazkova6030 Why don't you call yourself Macedonian if it's that simple? It's sounds way better and cooler. Stop the bullshit and try to achieve something in your looser life instead of telling how others should feel. What the ladies doing the burek are can only THEY decided. Deal with it.
Prekrasno. Majkami e na gosti i ke ja nateram da napravime Burek zaedno ,po receptata vasa.Znaci burekot ne treba kvasec?...LOL.will try if come up good...ziveli !!! can't wait..ty lady's...;)
usually, 232 Celsius until you see nice brownish color. If your oven does not go that high, use whatever the max is and bake longer. Aluminium trays are best if possible.
le le! DOBRA!!!! OMG! I so want to do this for my own channel. But I don't have a large enough surface. I take it you are all Macedonian? Bravo! Good job!
it does look nice but in a bakery or restaurant they need to make 100+ from 8am to 2am thats when the balkan people eat burek mostly at that time so they have too be fast and if they were to make it that thin and using this womans Technic they would only get 10 made so home made is better if you have the time
You forget to mention Greece that has the bougatsa version with cheese or creme or meet. Allso flour must be extra strong and have to rest between cycles.
vredi truda...vremena...ali bez ljubavi se ne moze napraviti ni burek..ni jedno jelo!!!svaka cast domacici!!!..odlicna vam je muzicka podloga!!
I wanted to thank you for this recipe. And considering it has helped me practice making burek on a weekly basis I wanted to add some of my own techniques to help other amateur cooks wanting make this at home.
Cut the dough in 4 layers.
5 layers is just too much and it will give you a Burek that's too thick.
Don't do multiple layers of filling. Put the filling only on layer 3. This is generally how it is done in burek shops.
Definitely don't leave the dough in the oil for longer than an hour. It will become stretchier but you are also likely to cause lots of problems with your dough discs sticking together.
The filling:
The cheese combination i use is - Good quality feta cheese, Cottage cheese, and a tablespoon of cream cheese. I mix all of this up slowly and taste as required. Don't be afraid to add a tiny pinch of salt and pepper. Yes I get it that cheese is salty, but a small pinch of salt and pepper truly amplifies the flavour. Just taste it as you go, you can't go wrong if you keep tasting your food. I also add a beaten egg to the filling but i do this just before I'm about to place the filling onto Layer 3. I feel the egg holds the mixture together really well but mix the filling with the egg right at the last minute.
Temperature
Play with your oven. I turn off fan forced cooking. I just feel that it burns the burek too quickly. If you like, increase the temperature to the maximum your oven has and turn on the fan heating in the last 5 minutes. This will give you a crispier outer layer (which is very difficult to get if you don't increase the temperature significantly in the last few minutes).
I am by no means a professional. I am as amateur as they come. But the above tips have helped take my burek from good to pretty darn good.
If you have any other tips please share them with me. I still struggle with the stretching of the dough process. I wish I could do that like the pro's. lol.
George
Howd you make the damn dough though
Thanks I am a novice but crazy for byrek me mish
I remember my friends from Bosnia, every saturday there dad would wake up.early and make this for us. It was my favorite.
AMAZING!!!! ¡impresionante!
this is not cooking, this is ART!
last year I made an albanian byrek, and was delicious.
many kisses from Spain!!
My Mom and Grand Mom used to make this in Turkey. We use ground beef, spinach and cheese, lentils, potatoes, cheese only. Yummy...Borek...I love it...truly a great art and dish..
I am a serbian mixed girl, and I thank you so so much for making this video. It was very nice and well made. And I got goosebumps at the end when you showed pictures and thanked the special lady in your life. Thank you again. I will be making burek this weekend.
Video je supeeeer... Recept je odlican...!!! I meni bez puno iskustva u kuhinji od prve je uspelo... Hvala - thank you Zivka & Dobrila
I tried to learn from a bosniac women the art of preparing Pita which is borek with meat and vegeta, her way of making the layered pie is so amazing, she does it in one big layer, with less oil and all she does is leave the dough to rest them pull it and becomes like magic.
I've never seen burek made like this. I make lakror from Albania with a different method, but this looks absolutely fascinating. I may try it.
Lepo bravo za domaćice.
Albanian Byrek is one of my favorite foods. I'll have to try making some burek this way. Really great video!
Yes, if the dough is made correctly then it is actually quite strong. Some people use a rolling pin at the start but the last part to get it super thin you have to do by hand gently stretching.
Someone once told me to use the back of the hand but don't know, everyone has their own methods. They said it was easier to stretch with the back and less likely to break.
MMMMMmmmmmm - I want to go back to Macedonia now! I love Burek! Thanks for sharing!
Waw. !!!! So much hard work. Bravo , Ladies. I would never do that. I look for easy and quick .
In Bosnia, the only burek is made with ground meat, everything else is called Pita. You’re welcome and thank you!
@Martyr the taste is different believe me. This is not the same thing.
Amazing. Lovr this video. Keep watching it from time to time to be inspired trying it once. Thank you.
MACEDONIAN BUREK mnjamiii mnjammmmm :) great video, thanks for sharing it :)
Macedonia is in Greece and its Greek!
Georgios Manousakis so why dont they make it in greece !! and why then greeks come to bitola to eat it i work in a bakery in bitola macedonia and greeks love burek they even speak macedonian just too order
We do make it in Greece plus burek its a Turkish word means pie if you know your history macedonia is ancient Greek kingdom two of our kings philippos and alexandros expand the empire to Asia they where speaking ancient Greek and we still in Greece speaking greek after thousands of years you have nothing to do with Macedonia or Alexander the great and I can proove you that by asking you to explain exactly what Alexandros and Philippos means as names plus try to read an ancient Greek column its normal that you can't do it as you alphabet its cirilic and its called like that as two monks from Thessaloniki during the Byzantine empire gave the alphabet to Slavs the only reason that bardaska or yiukoslavia its called Macedonia today its because of Americans and their games in the Balkan area is it possible the greeks to adopt Russian identity and start to present as nation that we re relatives with Ivan the cruel and the Romanovs that hilarious each country should have its own history and all of us to respect our neighbours history and culture this is a good friendship and respect to the others .
are you sick in the head ? every historical book will say something different dont get your nickers in a knot over shit that happened thousand's off years ago lol i was commenting on burek not on history if we were too talk about history then the Turks ruled greeks and today's Macedonians for 500 years and more so are you still greek ? your most likely Turkish by now and thats life get over it philipos lolllll yeah your the direct desendent from philip and alexander hahahaha your on drugs bud im ex Yugoslavian but Yugoslavia does not exist anymore am i correct ? well macedonia does not exist either anymore too the greek people greece is greece as is today not thousands off years ago dumby and yugoslavia is what it is today and tibet and korea and japan is what it is TODAY and another thing athens and macedon and other cities back then wanted too make a greater Greece but never did if they were too do so then Greece would have been the size off Europe today dumb dumb.. so Greece is Germany yugoslavia italy eveything right ?
appreciate that the Turkish Ottoman did not erase you guys from this planet entirely who ever you guys are
Macedonia was still is and will be Greek.
Hi ! Thank you so much for sharing great recipe. What’s the recommended baking time and temperature?? Love for mama 😊
I made it today for Iftar and it was Delicious. Thnx for sharing!
dobar dan sonja. Kako ste? jesi li hrvatica? I have made burek for many
years and your video is good. Burek mesa with minced meat is very
popular in my house, but i make a tex-mex edition with tomatoes and
jalapenos, a italian version with mozzarella. But living in Norway, I
also make it with fish/riba, one slice of parma ham, one white fish
filet, if I am in a italian mode I top it with mozzarella and pesto
genovesa, otherwise a slice of jarlsberg and a sweet chilli on top. Then
I wrap it all in to the yufka. I also have a large restaurant so I
have learned to cheat. So to cater for unexpected guest i allways have a
package of sheets of store bought yufka in the fridge. Spray some olive
oil on each sheet and they are sort of allright. The idea with the
homemade yufka is to make it with your family and friends around you. I
make the dough in the morning, leave it for three hours, and make the
oily flap jacks. when my grandchildren come in the afternoon we have fun
making the fillo adn they can put in what they want. It is like a
family pizza party. Very warm atmosphere.
Greetings from Romania, far the best video about this madness- thank you for sharing
albanians make it in the pan not on the table but this is a very cool method that i will try....also my favorite type is burek with pumpkin made in a spiral
Je vais la faire aujourd'hui pour le Ramadan.
So interesting! Amazing to see different types of food around the world.
fein
Thi Nguyen
I’ve been trying to stretch the dough and I could never get it! So this helped me a lot! Hvala puno
Can you please tell me if you used plain flour or bread strong flour to make yhr dough. ? Excellent video. Thanks to you and all lady's contributions to this priceless video.
After watching this video I tried to make apple cinnamon filling borek, came out fantastic.Thank you so much.
food is like music and art has no language or nation or color I have seen alot of vids of making borek but like this on noooo this is a master piece great job godbless
Thank you for uploading! My Grandma used to make this when I was little but fell ill before she could teach me how. Thank you muchly!! :)
Thankyou for this video! I loved it very much!
hi - what brand flour did you use? i've heard that not all brands/protein content works well. some would make your dough tear rather than stretch... looks like your dough is doing exactly what it's suppose to.... thanks!
The recipe for the dough- acc to the video;
5 cups of flour
1/2 tsp salt
2 cups of water
This is awesome! I love Burek! Balkan love!! 🇦🇱❤️🇧🇬
Can I ask after you made all the separate savoury filled burek did you put them on top of each other then cover with another layer of pastry. Thanks can't wait to give it a try
Oh man, so good. There's a Bosnian here that makes Burek. They make ahead of time,(obviously). So good.
You Ladies are priceless! Thank you very much for teaching me this! You have made me so happy:D
I wish you all peace and happiness:)
Thanks for this awesome educational material!
THANK YOU SO MUCH!!!
This look sooo delicious!!! Great job ladies!
odlično tetka! bravo!!
мй
Do you make zelnik differently, or do you consider them to be different names for the same thing?
But which country makes the best burek/börek?
Best video. Glad I found this.
Sonja, Svaka ti Cast! Spectacular video! I hope your hubby is able to enjoy homemade burek as much as i am that my wife makes.. i've been a fan for quite some time, best wishes, cheers, good health! ~ Rade
An easier way to make it is with Fillo dough-no need to wait just layer them in the pan and fill with whatever you please. Bake for about 30 mins on 350F or 175C. Although home made dough is a lot better this is just a suggestion if you are short on time. Enjoy
b52martin mij
That's OK! Thanks for trying to help. I appreciate it. We can have our own Burek party going! Take care.
i've tried the croatian version 2 years ago and must say it was the best thing I've ever eaten. And the potato ones are my fave. can't wait to eat it again but in Brazil is not the same. :(
м7
I've been searching for this kind of video for a very long time. Thanks for sharing and making the video. My opinion is to rename the video in How to make burek? To increase the hits of the video.
Поздрав,
Михаил
Nyam..nyam...nyam..... very usefull information..... seems delicious.... thanks
At long last, I finally found a great burek recipe/dough
Vi ste Makedonci???? ja sum Mexikanka, mazena so Makedonec i kako me e ubavo da gledam ova recepta na RUclips, super napravivte burek :))) sega znam eden nacin da napravam Burekot:))) FALAA NA VAS
Thank you for the amazing Video
Can you tell me some info about the baking
BUREK, BUREK LEGENDA I LOVE THIS STUFF
Pozdrovi!
Thanks for your response! I will give it another try. I love your video. Looks like you are having fun!
Looks amazing!! I’m so hungry now!
Made my burek with this recipe and technique, however, it came out soft on top and not crispy. Where did I go wrong? The dough was paper thin. I don't think I could have stretched it much more. Would appreciate any advice. Thanks
LOL I burst out laughing when I saw the Kitchenaid :)
Wow, great video, I can't wait to try!
Amazing! I've only ever brushed my dough with oil, but I'm definitely going to try soaking the dough in the oil next time! Also, you don't happen to have any tips or advice on making Halva?? :D Great work!
Is it bread flour or plain flour? Does it have yeast or not?
One more Q. How did you place all five pieces? Side by side? Or you layered them? Didn't see this part. Or I missed it? Thank you so much.
Do you still use the edges you cut or are they to be thrown away?
ahhhhh been looking for this recipe! thank you for uploading it.
Where is the receipt?
Hvala za receptt
Best video I've ever seen! Thanks :)
wooow these seems very tasty, nice hard work to come to a good result
Sildona Ristani
Ingredients; 5 cups UNBLEACHED all purpose OR BREAD flour+ 2 cups water+ 1/2 tsp salt ..... the oil is 1 cup for immersing the dough discs... rest uncovered 1 hour..... oil the surface..
I find this video hilarious as our grandmas don't use these expensive equipment to make the dough- it's all handmade...Even though I'm not from Bosnia, in my opinion bosnian women are the greatest masters of the making of burek and all similar pies and pastry.
@PaytimeAT Anyways does your background root come from the Balkans?
@PaytimeAT No It pretty much tastes the same,Bosnian,Turkish,Albanian etc.they all make it
Lol. Sorry, I put your comment in google translate and it came up as croatian. Are the two languages similar? Google translated it the same set on serbian and croatian. I only speak English, Albanian, and a little Italian. I need to learn some sllavic languages too.
Nice.But how much flour and how much water?
Ela Daniel 5 cups of flour 2 cups of water
Ela Daniel rsmirdit tre kpmetanaish precurrkimtrimsexana
Много хубаво видео!Ако някъде се споменаваше,че майсторките са Българки,щеше да е супер!
These women are from Macedonia, they're not from Bulgaria.
@@ricknegan6852 вси македонци сте българи бре , няма македонски език там говорите български със сръбски акцент
Няма македонска история . Промити мозъци . Ей македонци що се срамите да се назовете БЪЛГАРИ , вижте си историята , вижте си писмото , на кои език пишете бре вашта мама измекярска !!! И да в видеото на развален Български питат дали в България правим бюрек , А майсторката е БЪЛГАРКА с Българско име Живка
@@dimitrinazhelyazkova6030 Why don't you call yourself Macedonian if it's that simple? It's sounds way better and cooler. Stop the bullshit and try to achieve something in your looser life instead of telling how others should feel. What the ladies doing the burek are can only THEY decided. Deal with it.
Prekrasno. Majkami e na gosti i ke ja nateram da napravime Burek zaedno ,po receptata vasa.Znaci burekot ne treba kvasec?...LOL.will try if come up good...ziveli !!! can't wait..ty lady's...;)
love burek...thanks for this.
wow this is so difficult :)) havent seen this way of doing it in Bulgaria ...but looks really nice
Fantastic :) For how many minutes do you cook it; and at what temperature?
Thank you :)
usually, 232 Celsius until you see nice brownish color. If your oven does not go that high, use whatever the max is and bake longer. Aluminium trays are best if possible.
I like the baby butt comment. Lol! A good use of the granite counter for this.
le le! DOBRA!!!! OMG! I so want to do this for my own channel. But I don't have a large enough surface. I take it you are all Macedonian? Bravo! Good job!
These pastries (phyllo sheets equivallent, yes?) are fantastic looking!!!!
beautiful food!
it does look nice but in a bakery or restaurant they need to make 100+ from 8am to 2am thats when the balkan people eat burek mostly at that time so they have too be fast and if they were to make it that thin and using this womans Technic they would only get 10 made so home made is better if you have the time
mash'ALLAH balkan traditional food💪I love it 👍ammmm
bardzo fajne, suuuuuuuuuuper, dziekuje
thanks verry good .
PS Also, am I right in noticing that the very first layer didn't have any filling in it? Thanks
Yes
You forget to mention Greece that has the bougatsa version with cheese or creme or meet. Allso flour must be extra strong and have to rest between cycles.
5 c flour
2 c water
0.5 t salt
Filling
5 c Swiss chard
2 large eggs
2 c French feta
2 tsp salt
Hi can you tell me how much flour you take in gramm and how many water in ml or gramms? thanks have a nice day
SUPER,SVAKA CAST MAJSTORKE
Can you please show me how to make the dough? ingredients please?
Me at 41 seconds: you can make that good looking dough with just flour, water and salt? Go on.....
What kind of flour is?
Thanks am going to use this for class
They even makes this in Greece
very intersting and delicious
Great! Are you Croatian?
Mmmhhh -3
I am from Macedonia, but live in Germany !
Da da i Albania praj vaka :)
Super ste !
Merci beaucoup les filles!
tooooo makedonci pozdrav za vas:*
Девочки, вы молодцы!!! А то одни мужчины на видео....)))))))