Burek with cheese

Name: Burek with cheese
Total time: 3600 s
Yield: 6 servings
Cuisine: British
Ingredients: 500 g phyllo or yufka; 800 g brined cheese; 400 g sour cream; vegetable oil

Jure Merhar @jure

This ubiquitous Balkan dish originally from Turkey has its roots in Serbia, more specifically in the Serbian town of Niš. Both in Serbia and Bosnia it's actually only called burek when it's made with meat, so they would call this "sirnica".

However, we always call it burek in Slovenia, no matter what it's filled with. Burek is by far the most popular street food in Slovenia, which is where this particular recipe is actually from.

Adapted from: https://www.220stopinjposevno.com/na-kro381niku/sirov-burek-enostaven-in-res-dober

However, we always call it burek in Slovenia, no matter what it's filled with. Burek is by far the most popular street food in Slovenia, which is where this particular recipe is actually from.

Adapted from: https://www.220stopinjposevno.com/na-kro381niku/sirov-burek-enostaven-in-res-dober

Jure Merhar @jure

However, we always call it burek in Slovenia, no matter what it's filled with. Burek is by far the most popular street food in Slovenia, which is where this particular recipe is actually from.

Adapted from: https://www.220stopinjposevno.com/na-kro381niku/sirov-burek-enostaven-in-res-dober

However, we always call it burek in Slovenia, no matter what it's filled with. Burek is by far the most popular street food in Slovenia, which is where this particular recipe is actually from.

Adapted from: https://www.220stopinjposevno.com/na-kro381niku/sirov-burek-enostaven-in-res-dober

Saved

Ingredients

1 hour

6 servings

500 gphyllo or yufka
800 gbrined cheese
400 gsour cream
vegetable oil

Saved

Steps

1 hour

1

Crumble the cheese into a bowl. Mix in the sour cream and 3 tbsp of oil.
2

Oil a baking tray well with vegetable oil.
3

Preheat the oven to 200°C.
4

Take a sheet or two of phyllo, dip it into the cheese mixture to soften it, and place it well crumpled on the bottom of the baking tray.
5

Top it with 1/5 of the cheese mixture.
6

Repeat the previous two steps until you run out of cheese.
7

Place the last sheet(s) of phyllo on top, but make sure it's not flat.
8

Mix around 100 ml of water with 30 ml of oil and pour 1/3 of the mixture evenly on top. Save the rest for later.
9

Bake the burek for 45 minutes, during which time pour half of the remaining water/oil mixture over it every 15 minutes.
10

Cut into triangles and serve with a cup of plain yoghurt.