Here's a breakdown of its characteristics:
Dough:
* Phyllo dough: This is the most common type of dough used for burek. It is a very thin, delicate dough that is layered and brushed with butter or oil.
* Yufka dough: This is another type of thin dough, similar to phyllo, but often slightly thicker.
* Other doughs: Some burek recipes call for dough made with yeast or even puff pastry.
Fillings:
* Cheese: Feta cheese, white cheese, or other brined cheeses are popular fillings.
* Spinach: Fresh or frozen spinach is often combined with cheese or onions.
* Meat: Ground beef, lamb, or minced chicken are common meat fillings, often seasoned with spices.
* Potatoes: Mashed or diced potatoes are sometimes used as a filling, especially in some Balkan regions.
Preparation:
* Layering: The dough is typically layered with the filling, often with multiple layers of dough and filling.
* Baking: The burek is usually baked in the oven until golden brown and flaky.
Serving:
* Hot: Burek is traditionally served hot, often with a yogurt or sour cream dip.
* Cut into squares or triangles: The burek is usually cut into squares or triangles for easy serving.
Burek is a versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is often a popular street food, available from bakeries and street vendors.