cheese burek tutorial

#burek#chef#milorad#germany#recipes#bakery
#balkan#cuisine
how to make the most popular Balkan pie.
This video is for educational purposes only!

[@stojkaangelkovski3307]

Vi blagodaram za receptot,pravev vaka potpuno po vas recept I mozam da kazam deka e vrvno. Najubav, tolku ednostaven ama prevkusen. Samo malku trpenie I praksa sekako. Preubav I vkusen. Pozdrav od Makedonija

[@KevS90]

Which is the right cheese? I always see Feta or cottage chesse in other videos...I never saw this type of chesse that the serbians use like in your video

[@chefmilorad9974]

Any cheese you like is the right one, absolutelly any ,there is no precise recipe.

[@philippnev]

Hello. May we have the recipe for the dough please?? Also what kind of flour u use???

[@chefmilorad9974]

Hi Take a 1 kg of white plain flour , pinch of salt, 50 ml of sunflower oil and add cold water until you get a hard consistency of dough but easy enough to roll the buns. Filling: 300 gr of hard cow cheese mixed with 100 gr of sour cream. You can use any kind of filling, it's up to your imagination. Cheers

[@aussietamburas]

@@chefmilorad9974 how cold is the water? From the tap or from the fridge? Is it kiseli voda or normal water? Thank you

[@chefmilorad9974]

Hi, 500g all-purpose flour (3.5 cups) 1 teaspoon of salt 300-350mls lukewarm water (1 1/4 - 1 1/2 cups) Vegetable oil

[@chefmilorad9974]

Hi Normal room water temperature

[@trianna9436]

Hi, I'd like to make this for my friend who is Serbian. If I want to make it with meat, what meat do you suggest I use? I'd like to make it as close to Serbian style Burek as possible.

[@chefmilorad9974]

Hello, then mix beef and pork ground meat 1/1. You have to saute cube onions on vegetable oil,add mixed meat and brown it all togather. Chill the filling before make the burek...! If you can find pork fat (cold) then use it instead of oil to pour on the pastry layers😁.Cheers!

[@mobitadianoffecialsecondar490]

Dough ingredient please

[@chefmilorad9974]

Making dough is a tricky. The flour must contain a minimum of 30% gluten due to its greater extensibility(type 700 in Balkan area). The rest of specifications on 100g : Energy: 1442 kJ / 340 kcal Fats: 1.34 g, of which saturated fatty acids 0.31 g Carbohydrates: 67.69 g, of which sugars

[@vodic84]

Who is 'Paratha' guy and where can I find him? :D - great video btw hvala!

[@chefmilorad9974]

I'm the one, some other guy were recording me while making "burek"

[@vodic84]

ahhh lol - appreciate the detailed instructions, I intend to give this a whirl, an absolute fave from my time in the balkans and this method is brilliant.

[@vodic84]

Dear@@chefmilorad9974 - seeing as you are kind enough to answer my questions, I hope you will indulge me one more as I'm a huge burek fan. In your experience, what is the #1 reason for dough tears when stretching? Is it 1) Not enough kneading, 2) not enough water / hydration in the dough 3) not enough oil when resting / attempting to stretch it out or 4) something else entirely? Super grateful for any further advice, thanks and regards.

[@chefmilorad9974]

Making dough is a tricky. The flour must contain a minimum of 30% gluten due to its greater extensibility(type 700 in Balkan area). The rest of specifications on 100g : Energy: 1442 kJ / 340 kcal Fats: 1.34 g, of which saturated fatty acids 0.31 g Carbohydrates: 67.69 g, of which sugars

[@vodic84]

All good, I completely understand there are some things you cannot explain in words :) - It does look like art so I'm not surprised it takes mastery. I intend to give it a good crack anyway, appreciate your response and time. Hvala lepa and best wishes.

[@reallyanonymus]

And the finished product was never even shown. What did it look like out of the oven?

[@ivanadjordjevic6533]

Pravila i svaki put mi uspe uopste nije tesko usudite se 😁

[@silviabilu9586]

❤️😋

[@arminkaarminka6847]

Dear Can you please send me exact measurements, I know when measurement is not accurate won’t work! Please please share. Thanks in advance

[@chefmilorad9974]

Hi Arminka, correct measurements depends of the flour and water quantity that can be absorbed to achieve elastic pastry, all the rest is easy Next time I'm going to write down all and send it to you. Regards, Max

[@aussietamburas]

@@chefmilorad9974 majstore Jel moze i meni? Ja koristim zlatni puder tip 400

[@chefmilorad9974]

Hi 500g all-purpose flour (3.5 cups) 1 teaspoon of salt 300-350mls lukewarm water (1 1/4 - 1 1/2 cups) Vegetable oil

[@aussietamburas]

@@chefmilorad9974 hvala majstore ali prvo si rekao cold water hladna a luke warm je srednja toplina

[@chefmilorad9974]

Opušteno. Sve može samo ne sa vrućom vodom.

[@luzrenegade3289]

Hey chef Milrod where are you located ?

[@chefmilorad9974]

Hi Luz,I have just seen your message. I'm in Germany right now. How can I help you?

[@nenadvelickovic4669]

@@chefmilorad9974 Shalom Milorade, is there any Burek-Bakery in Serbia where they make it in the same way, your way? I mean without pork-fat?

[@chefmilorad9974]

Hi,I'm sure there is, you have to ask in bakery who is selling burek and we have them plenty across Serbia

[@kikiclay3033]

What kind of cheese???

[@chefmilorad9974]

Any cow fresh hard cheese will do.

[@kikiclay3033]

@@chefmilorad9974 thank You so much!!❤

[@nadadjukic5086]

Prelepo za oci, obozavam da gledam

[@chefmilorad9974]

Hvala! Potpišite se na moj KZbin kanal,biće još video recepata uskoro 😀

[@jovanajovana8011]

Jedno pitanjce :) Mi u srbiji pravimo burek sa svinjskom mascu. Ako zelimo da bude pogodan i za muslimane,da li ga premazujeno samo uljem ili jos necim? Hvala na odgovoru

[@chefmilorad9974]

Ulje, bilo koje je ok.Ovaj spot je iz UAE(Emirati),taj burek (Srpska varijanta-ustvari je Bošnjačka sirnica ) sam radio u muslimanskoj državi sa suncokretovim uljem.

[@rilasantana8904]

Por favor passa essa receita em português Brasil, ,,,,

[@chefmilorad9974]

Sorry...can you make a request in English please?

[@Hayat-hp5zl]

What is the type of the cheese please?

[@chefmilorad9974]

Any hard cow cheese will do

[@liriouri]

my burek turns always hard like a stone hahahah cant eat it

[@chefmilorad9974]

Put a vegetable oil on the top and bake it on 170°C for 30 minutes, should be crusty on the top and bottom with gold'n'brown colour.Leave it outside the owen for a 15 minutes covered with a cloth.

[@liriouri]

@@chefmilorad9974 thank you very much 👍🏻👍🏻 gonna try it

[@slobodnasrbija6324]

Svaka cast ali nema potrebe ga toliko udarati u stranu i brze ga razvijati bam.bam bam i to je to da tjesto pokrije ceo radni sto i da bude toliko tanko dakle skoro pa providno

[@chefmilorad9974]

U pravu ste, žurio sam...tog dana smo imali oko 80,000 raznih jela da spremimo...

[@markocubekgb7451]

iskreno ja sam buregdzija 20 godina,ovako lose da neko radi burek nisam video,kore predebele,bacanje kore ka oda ga radis 2 dana.

[@chefmilorad9974]

Ja nisam burekdžija...hvala na komentaru

[@Sadula.A]

Nemaš pojma za burk, 😝😝😝

[@cococho2767]

BRAVO MILORADE, but that is too much cheese buraz

[@chefmilorad9974]

Volim tako 😉