Burek with Meat

In a bowl, mix 500 g flour, 1 tsp salt, 2 tbsp oil and 250 ml warm water. Knead a soft, elastic dough for 8–10 minutes, cover and let rest for 30 minutes.

Mix 500 g raw ground beef with finely chopped onion, salt and black pepper to taste. Pour in 50 ml water and stir — the filling should remain raw and juicy.

Divide the dough into 3 balls. Brush them with oil, cover and let rest for another 10 minutes so the yufka stretches easily.

Roll out one ball into a disc about 30 cm across, brush with oil and let rest for 5 minutes. Gently stretch the dough by hand from the center outward until it becomes almost transparent; trim off the thick edge.

Spread a third of the meat filling in a long strip along the edge of the yufka. Using a cloth, roll it up into a log, then coil the log into a spiral and place it in a greased 28–30 cm baking pan. Repeat with the remaining dough and filling, continuing the spiral.

Bake the burek in an oven preheated to 250 °C for 15 minutes, then lower the temperature to 200 °C and bake for another 15–20 minutes until deep golden brown.

Mix 50 ml boiling water with 1 tbsp oil and a pinch of salt. Take out the burek, pour this mixture evenly over it, cover with a towel and return it to the switched-off oven for 5 minutes.

Brush the hot burek with 30 g melted butter, let it rest for 5 minutes, cut into wedges and serve.