Welcome to the 'Let's cook together' channel. Today we will make a Bosnian burek made from ready-made crusts, which is perhaps even better than the one with homemade noodles, so stay with me and watch the recipe to the end. First, I will add two or three tablespoons of mineral water to the meat. Now we will mix it so that the meat absorbs the water. Make sure you use a little fattier meat so that the burek will be juicier. Now I will add spices to the meat. We will put 1.5 teaspoons of salt on 0.5 kg of beef . Although the taste of pepper is good in burek, do not overdo it so that it is not pre-prepared. So put up to half a teaspoon of pepper. Now I'm going to add onions and mix it all together. And then the stuffing is ready and we're going to assemble the burek. And now the next step and the most important one, assembling the burek. You've already learned that I always have some kind of trick, like this... For this burek, since we're going to imitate it being a rolled Bosnian burek... We'll have to use noodles for baklava. Why for baklava?! Because they are much thinner than the usual crusts for pies and pies. They are more than twice as thin and easier to handle, easier to roll, easier to bend. They are much more elastic and it will turn out more beautiful in the end than if we work with ordinary crusts. Now watch carefully! I have 15 baklava sheets here. I will separate 5 sheets from those 15! Then I will fold the 5 sheets that I separated... in half like this... And cut! In the next step, take two whole barks or leaves each and then... Since this length is too short to roll up one barrel, we have to make it longer... And we will do it this way! Pull one crust so that it overlaps half the width... Then we're going to take these two crusts that we cut, two halves each... One half here... And the other half here... And now before we put the meat with one like this with a syringe containing 2dl of water and 3 tablespoons of oil We will moisten the skins. Then we will place the meat on this half where there is more dough. You can arrange the meat according to your wishes. Whether you want it like this or fine, it's really up to you. However you prefer, you prefer. When we have stuffed the meat, simply roll all the skins together like this. And here, it looks exactly like homemade noodles! And now we simply roll up the burek. Perfection! When it's baked, it will expand even more, that's why I purposely put mineral water inside. When it's baked, it will swell even more, it will expand and it will be a perfect burek, as if it were homemade noodles! And when we rolled up the burek, it should look like this! In my opinion, it looks really phenomenal, fantastic! Now I'm going to bake it in a preheated oven at 200C. I always have a little problem with that on YouTube, about the temperature... Be careful, it depends on the oven! Before baking, we will coat it with oil for a golden crust of course! Now I will put the burek in a preheated oven at 200C for 30 minutes. Let's see how the burek looks after 30 minutes. Phenomenal.... Phenomenal! Here's a look at how the burek looks. Phenomenal!!!
