The burek queen has arrived and she is teaching us how to prepare four different burek fillings!

The last time Baba and I made burek we focused on how to make the dough, how to stretch the dough, how to bake the burek, and of course the most important of them all, how to eat burek. This week Baba and I will be showing you how to prepare and assemble a cheese, meat, potato, and apple (Baba’s favourite) burek. These fillings are finger licking good and never disappoint!

As always I hope you enjoy this video as much as Baba and I love being in the kitchen together.

Prijatno!
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Cheese Filling
750g Feta cheese
250g Ricotta Cheese

Directions
Combine your desired ratio of cheeses and sprinkle in the second and third layers of the burek.

⏰ Make Ahead of Time
Mix the cheese and store in an airtight container in the fridge for no more than 3 days.

Meat
1kg Ground beef
1 onion, diced
Salt
Pepper
Vegeta

Directions
Oil a large pan and cook the onions until translucent. Add the ground beef and cook completely. Season with salt, pepper, and vegeta. Sprinkle in the second and third layer of the burek.

⏰ Make Ahead of Time
Store the meat in an airtight container in the fridge for no more than 3 days.

Potato
1 kg potatoes
1 large onion (2 medium), diced
Salt
Pepper
Vegeta

Directions
Wash, peel, and dice the potatoes. Mix in the onions, salt, pepper, and vegeta. Sprinkle in the second and third layer of the burek.

⏰ Make Ahead of Time
Wash, peel, and dice the potatoes. Cover completely in cold water and store in an airtight container in the fridge for up to 7 days. When ready to use, give the potatoes a very good rinse and add the onions and seasoning. Sprinkle in the second and third layer of the burek.

Apple
1 kg apples
2 tbsp. Cinnamon
Cream of wheat
Sugar (optional)

Directions
Wash, peel, core, and dice the apples. Mix in the cinnamon.

Before adding the apples to the burek, sprinkle the dough with cream of wheat. Add the apples and some sugar if you want!

⏰ Make Ahead of Time
Wash, peel, core, and dice the apples. Mix in the cinnamon and store in an airtight container in the fridge for up to 3 days.
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Review and Tips
1. You can use only feta cheese, just make sure it’s not too salty. A simple rinse will do.
2. Ricotta will dry out when cooked. Mix it with a meltier cheese (like feta) for the best results.
3. Baba prefers using feta made from cow's milk, but any kind will do.
4. The potato water will be very black, almost red. Rinsing the potatoes will make them look brand new.
5. Mixing the apples with cinnamon will help absorb the extra water. The cream of wheat will also make sure the dough doesn’t get soggy.
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0:00 Intro
1:30 Preparing the cheese filling
4:06 Preparing the apple filling
6:20 Preparing the potato filling
9:13 Preparing the meat filling
12:55 Burek Recap
13:53 Cheese Filling Recap
14:04 Apple Filling Recap
15:07 Potato Filling Recap
16:11 Meat Filling Recap
16:38 What to do with the extras
17:48 Cooking the burek
18:08 Taste Test + Review
18:31 Conclusion + Bloopers


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References
Baba
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#MakingSerbianBurek #BurekFilling #InTheKitchenWithBaba