Burek under the "sač" oven - with this video we take you for a moment to the 18th century

The old lady tried her best to prepare this traditional dish and to take you back in time and remind you of some old times!
This is a "crumpled" burek under the "Sač" oven, prepared in a traditional way, with meat chopped with an ax...
preparation:
lighting an open fire
preparation of the meat mixture: about 1 kg of beef
3 heads of red onion, pepper and salt, mix everything
- for the dough you need 1g of flour and a little salt
- knead with lukewarm water
- the dough should be medium hard
- grease with oil and let it stand for 20 min.
- SOFRA The traditional low table that you can see is a similar one used in the Balkans after the Ottoman occupation in 1460
- Also in that period, people ate at this table, sitting on the floor
- The rolling pin you see was the length of the table
- in that time; apart from being used fresh, the meat was kept in a cold place, mostly preserved with salt and submerged in water
- the moment when he will crumple the developed dough.
- I will show the rest of the preparation in a shortened version
- I will mention that this dear person Refija is unfortunately no longer with us
- spread the rest of the meat mixture on the Burek
- grease with oil and butter
- it remains to distribute the embers of the fire on the baking ring
- it is necessary to heat the water for dressing
- pour the finished burek with boiling water and maybe with a little butter
- wait for the water to largely evaporate
- I hope this video took you back in time for a little while to see the old customs
- support this work with a ❤️👍