Burek

Prepare the Dough

In a large mixing bowl, combine the flour and salt.

Gradually add the warm water while mixing to form a smooth dough.

Knead the dough for about 10 minutes until it becomes elastic.

Divide the dough into 4 equal portions and shape each portion into a ball.

Brush each dough ball with vegetable oil, cover with plastic wrap, and let them rest for at least 1 hour.

Prepare the Filling

In a large skillet, heat the vegetable oil over medium heat.

Add the finely chopped onion and minced garlic. Sauté until the onion is soft and translucent.

Add the ground beef or lamb to the skillet and cook until browned.

Stir in the ground black pepper, paprika, salt, and ground cumin. Mix well to combine.

Remove the filling from the heat and let it cool to room temperature.

Roll and Fill the Dough

On a large, clean surface, roll out one dough ball as thinly as possible. You should be able to see through the dough.

Lightly brush the rolled dough with vegetable oil.

Evenly spread a portion of the meat filling over the dough.

Roll the dough up tightly into a long cylinder. Coil the cylinder into a spiral shape.

Repeat the process with the remaining dough balls and filling.

Bake the Burek

Preheat your oven to 375°F (190°C).

Place the coiled burek on a baking sheet lined with parchment paper.

Brush the top of each burek with a little vegetable oil.

Bake in the preheated oven for about 30-35 minutes, or until golden brown and crispy.

Serve

Let the burek cool slightly before slicing.