Making homemade crusts for burek, for salty and sweet pies, as well as the basic types of the same

Preparation steps

• The room in which we make the pie should be warm rather than cold. In recent years, I have been making the dough in a stand mixer instead of by hand. It is much easier and faster to knead, although skilled hands knead the dough relatively quickly and by hand. The most important thing is to knead a smooth dough that does not stick to the bowl, but at the same time is not too hard to stretch. If there is a little more water, then simply knead so that the gluten develops finely, then add more flour to knead the dough that does not stick to your hands. If we do not want to knead for a long time, then just knead so much that the ingredients come together finely and leave for half an hour. Gluten will develop on its own, similar to sourdough, and then knead the dough slowly, so that it is neither hard as a paste, nor soft to stick during development.
• Divide the dough into 4 parts, coat with oil or even better with butter, cover with nylon or nylon foil and over a tablecloth on which we will spread the crusts. Leave to rest for at least half an hour, the longer the easier it is to stretch the crust.
• Roll out the dough with a rolling pin to about this size, sprinkling generously with flour or thickener.
• Then roll out the dough, or as it would be said in Bosnia, roll the noodles, constantly pouring so that it does not stick. When we reach a certain size of bark, we can start stretching it.
• The ends are pulled out to thin out while the middle thins out on its own.
• In the end, that would be the thinness of the stretched crusts.
• Sprinkle the crusts with butter, oil or fat of your choice and coat with the desired filling.
• Roll the crust into the desired shape. Pies can be bent into folds, whips or frills, laid, bent like boscaluk, on record, individual bureks can be made, such as fildzan burek, barrels, etc ...
• Burek in zvrkove (frkove). So we can bend pies into chunks, like a big snail, we can put them in a pan in layers, make them into notes or triangles, like buredzike, etc etc ...
• Burek in the crowd, wrapped like a snail in the whole pan, baked under the sac. Pies folded in folds are always popular and even when baked under the sac, the enjoyment is complete.
• Buredzici or mantias as they are called in some parts is another way of making pies or bureks. It is very popular in Sarajevo, but not everyone made it. I usually roll out the buredzike on uckur and then roll out the dough when I fill it.
• The greens are characterized by the fact that you can use spinach and chard and some wild greens as greens, add a few more eggs, fine cheese and milera, the pleasure is complete. https://bebinakuhinjica.blogspot.com/search?q=zeljanica
• Pumpkin under the sac ... It is important for pies to be well baked. It is very difficult to finely bake a pie under the honeycomb so that it does not burn and is baked. Light the fire well and heat the lid and the place where it is baked. Then put the zar under the tripod and on the lid for only about five or six minutes, unfold the zar and leave it to bake.
• Cora asks about the chicken ... the other day I found out it's also called good luck. Made from whole pieces of chicken with lots of onions and mushrooms, and can also be leeks or rice instead of mushrooms.
• Ascikaduna sarmice from baked crusts. Homemade crusts are baked on a platter or grill until yellow. They are then dipped or drizzled with chicken soup and usually stuffed with either chicken mixed with cheese and cream, or the cheese and cream itself, although other fillings can be made as desired.
• Potato coated with cream. I always make it from chopped potatoes because it’s a lot tastier to me than from grated potatoes. With the addition of onions and pepper, of course ...
• Buttermilk made of buckwheat and rye flour ... It is nice to add some integral flour to the buttermilk, usually 1/3 of the integral and other white flour is added.
• Slow cheesecake and can also be called eggs, because it contains more eggs than cheese ...
• Chopped colorful burek with veal and potatoes ... a very popular pie in Bascarsija.
• Cheesecake in whorls. Fine young cheese, to which I must add feta, although Swap is also super fine, with a few eggs and mileram or kajmak, no one doesn't like it.
• It is interesting for findzan or fildzan burek that it was traditionally made with cheese, and it was still called findzan burek. Instead of stacking in a cup as we do today, noodles were mostly placed in several layers, circles were cut with findzan, stuffed with a mixture of cheese, eggs and cream was placed in the middle of the circle and then covered with another circle. All the crusts were coated with butter, shaped into cups and baked. I mostly always make fildzan burek with meat.
• Very interesting pie with peppers, mushrooms and cheese. It is cut like baklava so I called it baklava pie. By the way, pies with home-made crusts are baked longer than pies made from ready-made crusts, because home-made crusts are moist and need time to dry. Sweet pies are baked at a very low temperature to keep the crust light, but before that the crusts are left to dry so that they bake faster and look more festive. When pie and burek are made for festive occasions, noodles are usually dried, because the pie looks and tastes completely different ..
• Like many other savory and sweet pies, baklava is made in exactly the same way, except that the noodles are less salty or not salted at all.
• I wish you a happy stretch or noodles, and delicious pies!