In Serbia and the Republic of Macedonia, the word burek refers to a pastry speciality. Thick dough layers are pressed with layers of stuffing and a lot of fat in a circular baking pan and topped with one final big layer. Traditional stuffings are roasted ground meat or cheese. Prazan burek ("empty burek", i.e. without filling) is also traditionally made. Additional variants include fillings of apple, sour cherry, mushrooms, and a modern variant of "pizza" burek. The recipe for modern "round" burek was developed in the Serbian town Niš, where it was introduced by a famous Turkish baker, Mehmed Oglu, from Istanbul in 1498.

The above text was liberaly copylifted from Srpski i Makedonski

Malo muzikalije za ljubitelje izvorne srpske muzike!