Burek nije pita, ni kod nas ni kod vas.
I burek sa sirom nije pita sirnica, al' to je vec specificno vasa greska.
Serbian and Macedonian (round) burek
In Serbia and the Republic of Macedonia, burek is made from thick dough layers, 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 stewed ground meat and cheese. Prazan burek ("empty burek", i.e. without filling) is also 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.[6]
"Serbian" burek became popular in Croatia and in Slovenia in the 2nd half of the 20th century.[citation needed] The first burek in Zagreb was made by famous Albanian bakers near the main railway station (Kolodvor) after World War II.[citation needed] There it's known simply as burek, too.
Round burek (filled with ground meat)Niš hosts an annual burek competition called Buregdžijada. In 2005, a 100 kg/200 lb. burek was made, with a diameter of 2 meters / 6 feet[7]and it's considered to have been the biggest burek ever made.[8]
Bosnian (rolled) burek
Bosnian rolled burekIn Bosnia and Herzegovina the word burek refers to pastry dish only when it's filled with meat. Thin dough layers are stuffed and then rolled and cut into spirals (resembling an American cinnamon bun). The same dish with cottage cheese is called sirnica, one with spinach and cheese zeljanica, one with potatoes krompiruša, and all of them are generically referred to as pita (trans. pie). This kind of dough dish is also popular in Croatia, where it was imported by Bosnian Croats, and is usually called rolani burek (rolled burek).
In Serbian towns Bosnian pastry dishes were imported by war refugees in the 1990s, and are usually called sarajevske pite or bosanske pite (Sarajevo/Bosnian pies). Similar dishes, although somewhat wider and with thinner dough layers are called savijača or just "pita" in Serbia. However, these are usually homemade and not traditionally offered in bakeries.
In Bosnia, burek only refers to one special dough dish filled with meat. There is a tendency in Croatia, to use the word burek only for cheese preparations unless modified by some descriptor. In Serbia, one always specifies the type of stuffing (burek sa mesom - 'burek with meat', for instance).
http://en.wikipedia.org/wiki/Burek
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