Burek is savoury filo pastry of Balkan origin and a widely available fast food in Ljubljana, popular among students and in urban nightlife venues.

Wikipedia says burek in Slovenia is a recognizable, widely available fast food, particularly among students and in urban nightlife, with cultural associations linked to its Balkan origins. Olimpija Burek on Slovenska cesta 58 says it bakes burek fresh every day, never freezes it and uses a recipe from 1979. Cevapdzinica Sarajevo 84 lists burek among its Bosnian pies, with sirnica and zeljanica.

Where to eat Burek in Ljubljana

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Make it at home

Serves 61 hr 30 minIntermediate

Ingredients

  • 1 packet (400g) yufka or filo pastry, thawed and kept under a damp cloth
  • 200ml neutral oil, plus more for brushing
  • For cheese filling (sirov burek): 500g brined feta or skuta (Slovenian curd cheese), 200g full-fat cottage cheese, 3 eggs, 1 tbsp finely chopped dill, salt and pepper
  • For meat filling (mesni burek): 600g ground beef and lamb mix, 1 large onion finely diced, 2 garlic cloves crushed, 1 tsp paprika, 1 tsp cumin, salt and pepper
  • 1 large egg, beaten, for finishing
  • 2 tbsp sesame seeds, for the top
  • Plain yogurt or kefir, to serve

Method

  1. Heat oven to 200C. Lightly oil a 30cm round baking tin.
  2. For cheese filling: mash feta with cottage cheese, eggs, dill, and pepper.
  3. For meat filling: sauté onion in 2 tbsp oil 8 minutes. Add garlic, paprika, cumin, then ground meat. Brown 8 minutes, season, cool slightly.
  4. Lay one yufka sheet flat. Brush all over with oil.
  5. Place a thick line of filling along one long edge.
  6. Roll into a long thin sausage 4cm thick. Take care not to tear the pastry.
  7. Coil the sausage into a tight spiral and place in the centre of the oiled tin.
  8. Repeat with remaining pastry and filling, continuing the spiral outward from the centre until the tin is filled.
  9. Brush the top with beaten egg, scatter sesame seeds.
  10. Bake 35 to 40 minutes until deep golden and crisp. Cool 10 minutes in the tin, then cut into 6 wedges. Serve hot with cold plain yogurt or kefir alongside.

Editor tip. Keep unused sheets under a damp cloth so they do not dry out and crack while you roll.

Common allergens: Gluten.