The burek is believed to have originated in what is now Turkey in the old Ottoman Empire. Since its creation, burek has become a very popular dish in North Africa, the Balkans and even the South Slavic countries. Given its international influence, the burek is adapted to different cuisines.

If you want to surprise the family as a top craftsman, prepare a burek from which the whole house will smell.

How to make a homemade meat burek with a rich filling, crunchy crust and a taste that moves all the senses… The bakery burek is not nearly as good as this one. Worth to do, try and enjoy every bite. For breakfast, lunch or dinner, homemade burek is an association for a juicy and delicious specialty that is adored by all generations.

Ingredients:

- 500 g of meat
- 2 onions
- 1/2 kg thin crust
- salt, pepper
- oil
- 200 ml of water

Preparation:

Fry finely chopped onion, then add the minced meat and continue frying. Add salt and pepper. Grease a 24 cm diameter pan well with oil and cover it with a crust.
Crush three crusts like an accordion, then cover the bottom with them and spray with water. Cover with three other crumpled crusts, grease them with oil and sprinkle with water, then sprinkle with fried minced meat. Continue the same procedure with the third row, then add a third of the meat, and then continue the same as the first time, three rows of crusts then meat and crust, meat then crust… Arrange until the crusts are used up. Finally, coat the burek with oil. Then, wrap the edges that are left out of the pan. Bake the burek at 200 degrees for about 50 minutes, until the crusts turn golden yellow. Great, crunchy, full of filling вајте Enjoy!