Burek is one of the most famous dishes from the Balkans: a savory puff pastry pie made from thin sheets of phyllo dough, filled and baked until golden brown and crispy. Whether you know it from the bakery around the corner in Sarajevo or from a family party, burek is simply a staple. In this blog, you will read exactly what burek is, which types exist, how the fillings differ by country, and where you can buy burek in the Netherlands.
What is burek?
Burek consists of multiple paper-thin layers of phyllo dough (called yufka or jufka in the Balkans) that are rolled or stacked with a filling in between. The roll is then placed in the oven until the dough is crispy and the filling is cooked. The result is crispy on the outside and soft on the inside.
The base is simple, but the execution makes the difference. Good burek depends on thin dough and a generous, well-seasoned filling. Classically, it is twisted into a round spiral and cut into wedges, but you will also come across straight rolls and square pieces.
The most famous types of burek
In principle, you can fill burek with almost anything, but three varieties are seen most often.
Meat burek
For many people, this is the original burek. The filling consists of seasoned ground beef or a mix of beef and lamb, with onion and pepper. Hearty, savory, and ideal as a full meal. In Bosnia, strictly speaking, only this meat version is called "burek"; the other variants have their own names.
Cheese burek (sirnica)
The cheese variant is made with fresh white cheese, often sirene or a mix with quark or feta. Soft, creamy, and slightly salty. If you want to get started yourself, you can use, for example, sirene cheese or kashkaval cheese. This version is called sirnica in many countries.
Spinach burek (zeljanica)
The spinach variant combines fresh or chopped spinach with white cheese. Fresher and slightly lighter than the other two, and popular if you are looking for something without meat. In the Balkans, this is known as zeljanica.
Burek by country: the same base, different name
Burek travels with the borders. In Turkey, it is called börek, in Bulgaria and North Macedonia they speak of banica, and in Serbia and Croatia, they often call the rolled version gibanica. The spelling and shape differ, but the core remains the same: thin dough, a savory filling, and a crispy crust. Anyone traveling through the Balkans will notice that almost every bakery has its own version.
When do you eat burek?
Burek is surprisingly versatile. In the Balkans, it is considered a classic breakfast, often accompanied by a glass of yogurt or ayran to balance the savory taste. But it works just as well as lunch, as a hearty snack, or as part of a larger celebratory meal. At weddings, holidays, and family gatherings, there is almost always a large burek on the table, cut into wedges so everyone can share.
Because you can eat it warm or at room temperature, burek is also ideal to take with you. Eating a wedge on the go on the way to work or school is a familiar sight in the Balkans. It is precisely that combination of simple, savory, and usable anywhere that has made it popular for generations.
Where can you buy burek in the Netherlands?
You won't just find fresh burek in the average supermarket. At BalkansTaste, you can simply order burek online, with all the familiar fillings: meat, cheese, and spinach. We deliver throughout the Netherlands, so you can bring the real taste of the Balkans to your table at home.
