Sarajevo burek is meat only: hand-rolled phyllo around minced meat, onion and pepper, baked in a tray and best eaten hot, ideally with yogurt.
Burek came into Bosnian cooking from Turkish borek; Sarajevo's tourism board quotes the Bosnian Wikipedia, which calls it a specialty taken from Turkish cuisine. In Sarajevo the name is kept for the meat version: the cheese, spinach and potato pies are sirnica, zeljanica and krompirusa, and locals say all pitas are pita but only burek is the real thing. Buregdzinica Sac on Mali Bravadziluk is named after the metal sac lid, and Lonely Planet put Bosnian burek in its 2012 street food book.
