Flaky, golden spirals of hand-stretched phyllo filled with tangy white cheese and egg — Montenegro's most beloved savory pastry.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Make dough with flour, water, salt, and oil. Knead 10 min until smooth. Rest 30 min.
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2
Mix crumbled cheese with eggs and yogurt for filling.
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3
Divide dough into 8 balls. Roll each paper-thin on an oiled surface, then stretch by hand.
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4
Spread filling along one edge, roll into a long tube, then coil into a spiral.
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5
Arrange coiled rolls in an oiled round pan, fitting them snugly.
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6
Brush generously with oil. Bake at 180C (350F) for 40-45 min until deep golden and flaky.
Did You Know?
Burek shops in Montenegrin towns open at 5am to serve fresh burek to workers, and many families judge a bakery by its burek alone.
Chef's Notes
Equipment Tips
- large round baking pan
- rolling pin
- pastry brush
Garnishing
sesame seeds
Accompaniments
yogurt, ayran
The Story Behind Burek sa Sirom
Burek came to Montenegro with the Ottoman Empire and has been fully adopted as a national comfort food. The cheese version is the most popular, made with local white cheese from Montenegrin highlands. Hand-stretching the dough paper-thin is a skill passed from mother to daughter across generations.
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