BUREK

We will present you a traditional dish of this region. It is called burek.

Burek is a baked filled pastry made of a thin flaky dough known as phyllo (or yufka), of Anatolian origins and also found in the cuisines of the Balkans, Levant, Mediterranean, and other countries in Eastern Europe and Western Asia. A burek may be prepared in a large pan and cut into portions after baking, or as individual pastries. The top of the burek is often sprinkled with sesame seeds.

In Serbian towns, Bosnian pastry dishes were imported by war refugees in the 1990s, and are usually called sarajevske pite or bosanske pite (Sarayevan pies or Bosnian pies). Similar dishes, although somewhat wider and with thinner dough layers, are called savijača or just "pita" in Serbia. These are usually homemade and not traditionally offered in bakeries.

In 2012, Lonely Planet included the Bosnian burek in their "The World's Best Street Food" book.

In Serbia, Albania, Bosnia and Herzegovina, Kosovo, Macedonia, Croatia, Montenegro and Slovenia, burek is made from layers of dough, alternating with layers of other fillings in a circular baking pan and then topped with a last layer of dough. Traditionally it may be baked with no filling (prazan, meaning empty), with stewed minced meat and onions, or with cheese. Modern bakeries offer cheese and spinach, apple, sour cherries, potato, mushroom and pizza-burek, as well.

In the nations established or reestablished in the stead of the territories of the former Yugoslavia, burek is regularly available at most bakeries, and usually eaten as "fast food". It is often consumed with yogurt. Apart from being sold at bakeries, burek is served in specialised stores selling burek (or pitas) and yogurt exclusively (Buregdžinica). One of the oldest, the best and the most famous bakery in Belgrade is Trpkovic bakery founded in 1905 and wide known especially for its burek. The most selling one is with ham and cheese.