Burek

Dough: Gently mix all the ingredients for the dough and start kneading the dough.

Add only half of the oil to the dough, leaving the other half for the end. Knead for two to three minutes.

Once you've kneaded the dough, add a little oil and knead the dough in the oil.

Divide the dough into 6 balls or 3, depending on whether you want to roll out the crust for 2 bureks at once or separately.

Place the dough balls on a plate and cover with plastic wrap.

Let it rest for an hour at room temperature and an hour or more in the refrigerator. The dough can stay in the refrigerator overnight.

Meat Filling: Gently mix all the ingredients for the meat filling.

If you don't like garlic, you can leave it out. Once well mixed, leave it in the refrigerator for at least an hour.

Rolling and Sprinkling: Use a cotton tablecloth or a floured work surface. Take one dough ball and start rolling it out in your preferred way.

You can use a small rolling pin at the beginning, then switch to your hands. Once rolled out a bit, start stretching it with your hands.

Roll out one crust, then divide the meat into 6 parts and spread it over the crust.

Add a little oil, 2-3 tablespoons, depending on how greasy you like your burek. Gently roll up the crust, lifting the tablecloth from both sides.

If the edges are too empty, trim them, then roll up the burek.

Place the bureks in a baking dish, brush them with a little oil, and leave them at room temperature for only 10 minutes before baking.

Preheat the oven to 250 degrees Celsius and bake the burek for 15 minutes, depending on your oven.

Towards the end, sprinkle the burek with a little hot water to which you've added a teaspoon or about 8 tablespoons of butter. Return to the oven for just one minute to brown.