What’s for dessert ?: Gluten free: Colorful burek
I recently spent four days in Bosnia. Three days were dedicated to hiking, and the fourth to a tourist visit to Sarajevo. When we arrived in Bosnia, after a night drive, we took a break before our destination along the road next to the bakery. Only a few knew how to order correctly, burek with cheese and strudel were sought, and in the end the orders were pointed, as if they were being ordered in a foreign language. Everyone is happily squeezing hot delicacies, and I’m thinking about how I’m going to make myself a burek when we get home. My favorite is the burek with apples, and I also like the one with cheese. I have never tried burek with meat.
I didn’t think for a long time what kind of burek I would make. From the first moment, a colorful burek was running through my mind. The combination of meat and potatoes in the filling seemed perfect for my first gluten-free burek. And when I’m already making burek, let it be what they call burek in Bosnia! The taste is perfect, it goes well with yogurt.
300 g minced meat (I used beef)
6 g of salt
pepper to taste
300 g potatoes (peel and grate)
1 small onion finely chopped
1 tablespoon oil
Mix the minced meat with the spices. Add the onion, potatoes and oil and stir until the mixture is even.
Dough (Katin’s recipe from the gluten-free group)
Mix flour and salt. Add 200 ml of water and oil and use a mixer to knead a soft dough (add a little more water if necessary). Divide the dough into 2 parts and shape each into a ball on a lightly floured surface. On a floured tablecloth, roll out the dough to the desired thickness (the dough cannot be rolled out like a classic drawn dough, but it can be rolled out thinly without any problems). Cut lengthwise into three pieces and spread the filling along the edge of each strip. Sprinkle a little oil and wrap with a tablecloth. Roll the obtained strudels in a circle on a round sheet coated with oil. Repeat the process with the other part of the dough. Bake for 30-40 minutes in an oven preheated to 190 ° C until the dough takes on a nice color. When the burek is baked, leave it in the off oven and make the topping.
250 ml of water
1 tablespoon oil
1 teaspoon salt
Add oil and salt to the water and bring to the boil. Remove the burek from the oven and pour over the prepared topping. Using a spatula, separate the burek from the baking sheet to absorb the topping as well as possible. Return to the turned off oven for 10 minutes. After that, take the burek out of the oven, cover it with a cloth and let it cool down (of course you will pour it on a warm burek).
Finally, a few photos of hiking around Sarajevo
|Climb to Bjelasnica|
|View from Bjelasnica|
|Climb to Visocica|
|View from Visocica|