Znaci to je otprilike jedina stvar u kojoj se slazem sa balijama. Burek je samo sa mesom i tacka. Tako je bilo i tako ce biti znaci burek je burek.
Burek znaci pita sa mesom, prase je prase ne moze se prasetom ovca zvati.
a jel imaš neki argument za tu tvrdnju? Zašto burek znači pita sa mesom kad u korenu reči burek stoji bur-savijati, a ne nešto što označava meso. I zašto Turci kad kažu burek misle na jelo koje uglavnom ima sir ili neko povrće, a retko kad meso?
odem ja da vidim ko je KOMERCIJALNI PREDAH
vidim žemski profil, ooooooo, pomislih, daj da vidim šta piše
kliknem na definicije kad tamo
BINGO
http://vukajlija.com/do-bureka/525267
Turkey enjoys a wide variety of regional variations of börek among the different cultures and ethnicities composing it, including:
Su böreği 'water börek' is one of the most common types. Layers of dough are boiled briefly in large pans, then a mixture of feta cheese, parsley and oil is scattered between the layers. The whole thing is brushed with butter and laid in a masonry oven to cook.2 Sigara böreği 'cigarette börek' or kalem böreği 'pen börek', a smaller, cylindrical variety is often filled with feta cheese, potato, parsley and sometimes with minced meat or sausage. A variety of vegetables, herbs and spices are used in böreks, such as spinach, nettle, leek, and courgette, and usually ground black pepper. The name kalem böreği was adopted in September 2011 by some Turkish pastry organisations in order to avoid alluding to smoking.11 Paçanga böreği, is a traditional Sephardic Jewish specialty of Istanbul filled with pastırma or kaşar, and julienned green peppers fried in olive oil and eaten as a meze.
Saray böreği 'palace börek' is a layered börek where fresh butter is rolled between each of the dough sheets.
Talaş böreği or Nemse böreği 'sawdust' or 'Austrian' börek, is a small square börek mostly filled with lamb cubes and green peas, that has starchier yufka sheets, making it puffy and crispy.
Kol böreği 'arm börek' is prepared in long rolls, either rounded or lined, and filled with either minced meat, feta cheese, spinach or potato and baked at a low temperature.
Sarıyer böreği is a smaller and a little fattier version of the "Kol böreği", named after Sarıyer, a district of Istanbul
Gül böreği 'rose börek', also known as Yuvarlak böreği 'round or spiral börek' are rolled into small spirals and have a spicier filling than other börek.
Çiğ börek or Çibörek 'raw börek' is a half-round shaped börek, filled with raw minced meat and fried in oil on the concave side of the sac, very popular in places with a thriving Tatar community, such as Eskişehir, Polatlı and Konya.
Töbörek is another Tatar variety, similar to a çiğ börek, but baked either on the convex side of the sac, or in a masonry oven instead of being fried in oil.
Laz böreği, a specialty of the Rize region, is a sweet version, filled with muhallebi (Ottoman-style milk pudding or custard) and served sprinkled with powdered sugar. It similar with Greek Bougatsa.
Kürt Böreği is similar to Laz böreği, without the custard filling. It is also called sade (plain) börek and served with fine powdered sugar.
ALBANIJA:
In Albania, this dish is called byrek, burek, or lakror; the most common fillings include: cheese (especially gjizë, salted curd cheese), ground meat and onions (ragù style filling) which is sometimes called mesnik in the south, spinach and eggs, milk and eggs with pre-baked dough layers, but it can also be made with tomato and onions, peppers and beans, potato or a sweet filling of pumpkin, nettles (known as byrek me hithra),12 etc. Lakror generally would have a filling of greens, lakër being an Albanian word for cabbage but in this context an abbreviation of "lakër e egër", a term which describes a family of green leaf vegetables i.e. sorrel, dandelion, scarole, catsear, etc. Byrek is traditionally made with several layers of dough that have been thinly rolled out by hand. The final form can be small, individual triangles, especially from street vendors called 'Byrektore' which sell byrek and other traditional pastries and drinks. It can also be made as one large byrek that is cut into smaller pieces. Byrek is traditional to southern Albania but is made throughout the country with variations. They can be served cold or hot.
ARABIJA:
Arab börek is often stuffed with minced or diced lamb or beef, or a mixture of the two. Various herbs and spices are used to flavour the meat, including turmeric, fresh parsley and nutmeg, and concentrated pomegranate juice, which gives the mixture a unique sweet and tangy taste. Fried or caramelised onions are usually added to the meat, as well as the traditional Arab staple of fried almonds and sultanas or raisins. Traditional Arab cheeses, including Jibin Baladi and Jibin Arab are often used instead of, or together with the meat. The mixture is wrapped in a sheet of dough, and then fried or deep-fried until crisp, and resembles a large egg roll. While most börek are made with phyllo, some traditional cooks and those in the tribal areas prefer a hand-kneaded dough.
Arab börek are most often served with other "dry" foods including kibbeh, with a jajik dip (yogurt, cucumber and garlic dip) forming an integral part of a traditional meze meal.
JERMENIJA:
In Armenia, byorek (բյորեկ) or borek (բորեկ), consists of dough, or phyllo dough, folded into triangles and stuffed with cheese, spinach or ground beef, and the filling is typically spiced. A popular combination is spinach, feta, cottage cheese (or pot cheese) and a splash of anise-flavoured liquor (such as raki).
BUGARSKA:
The Bulgarian version of the pastry, locally called byurek (Cyrillic: бюрек), is typically regarded as a variation of banitsa (баница), a similar Bulgarian dish. Bulgarian byurek is a type of banitsa with sirene cheese, the difference being that byurek also has eggs added.13
In Bulgarian, the word byurek has also come to be applied to other dishes similarly prepared with cheese and eggs, such as chushka byurek (чушка бюрек), a peeled and roasted pepper filled with cheese, and tikvichka byurek (тиквичка бюрек), blanched or uncooked bits of squash with eggs filling.
GRČKA, KIPAR:
In Greece and Cyprus, boureki (μπουρέκι buˈreki) or bourekaki (μπουρεκάκι bureˈkaki, the diminutive form of the word), are small pastries made with phyllo dough or with pastry crust. Pastries in the börek family are also called pita: tiropita, spanakopita, and so on.
A special type of boureki is found in the local cuisine of Crete and especially in the area of Chania. It is a pie filled with sliced zucchini, sliced potatoes, mizithra or feta cheese and spearmint, and may be baked with or without a thick top crust of phyllo.
In Venetian Corfu, boureki was also called burriche,14 and filled with meat and leafy greens.
Galaktoboureko is a syrupy phyllo pastry filled with custard, common throughout Greece and Cyprus. In the Epirus, σκερ-μπουρέκ (derives from the Turkish şeker-börek, "sugar-börek") is a small rosewater-flavoured marzipan sweet.
The Pontian Greek piroski (πιροσκί) derives its name from börek too.15dubious – discuss.
IZRAEL:
In Israel, bourekas (Hebrew: בורקס) became popular as immigrants who settled there cooked the cuisine of their native countries. Bourekas can be found made from either phyllo dough or puff pastry filled with various fillings. Among the most popular fillings are salty cheese, mashed potato, mushrooms, chickpeas, olives, spinach, eggplant and pizza-flavour. Most bourekas in Israel are made with margarine-based doughs rather than butter-based doughs so that (at least the non-cheese filled varieties) can be eaten along with either milk meals or meat meals in accordance with the kosher prohibition against mixing milk and meat at the same meal.
Israeli bourekas come in several shapes and are often sprinkled with seeds. The shapes and choice of seeds are usually indicative of their fillings and have become fairly standard among small bakeries and large factories alike.
For example, Salty cheese (Bulgarian cheese)-filled as well as Tzfat cheese (from the city of Safed) with Za'atar-filled bourekas are usually somewhat flat triangles with white sesame seeds on top. Less salty cheese-filled are semi-circular and usually made with puff pastry. Potato-filled are sesame topped, flat squares or rectangles made with phyllo and tend to be less oily than most other versions. Mushroom-filled are bulging triangles with poppy seeds. Tuna-filled are bulging triangles with nigella seeds. Eggplant-filled are cylindrical with nigella seeds. Bean sprout-filled are cylindrical without seeds. Spinach-filled are either cylindrical with sesame seeds or made with a very delicate, oily phyllo dough shaped into round spirals. Bourekas with a pizza sauce are often round spirals rising toward the middle or sometimes cylidrical without seeds, differentiated from the bean sprout-filled cyliders without seeds by the red sauce oozing out the ends.
Bourekas can also be found with mashed chickpeas, tuna and chickpea mix, pumpkin and even small cocktail frankfurters. Another variation filled with meat (beef, chicken or lamb), pine nuts, parsley and spices are eaten mainly as a main dish but sometimes as meze. The North African version, Brik can also be found in Israel.
Bourekas come in small, "snack" size, often available in self-service bakeries, and sizes as large as four or five inches. The larger ones can serve as a snack or a meal, and can be sliced open, and stuffed with hard-boiled egg, pickles, tomatoes and skhug, a spicy Yemenite paste. Supermarkets stock a wide selection of frozen raw-dough bourekas ready for home baking. Bakeries and street vendors dealing exclusively in bourekas can be found in most Israeli cities. Small coffee-shop type establishments as well as lottery and sports betting parlors serving bourekas and coffee can also be found.
Meat bourekas are less common at bakeries and considered house meal;clarification needed the meat bourekas are made from is lamb, beef or chicken mixed with onion, parsley, coriander, or mint, pine nuts and spices and served as hot meze.
In recent years, Israelis have become aware of the high fat (especially trans-fat) content of bourekas leading many to question the dangers associated with their consumption.16
Bourekas have given their name to Bourekas films, a peculiarly Israeli genre of comic melodramas or tearjerkers based on ethnic stereotypes.
ITALIJA:
In certain Italian towns of Emilia-Romagna 17 that were formerly city-states such as Ferrara and Modena, there can still be encountered a half-moon shaped sweet pastry called burriche or burricche 18 which has been described as a mediaeval relic of the Ottoman inspired cuisine of the Jewish communities that lived in certain towns of the area. There can be distinguished the burriche ferraresi, to which grappa is being added and which are often filled with mandarin marmelade 19 and which are sometimes called in Ferrarese Ladino burichitas.202122 They resemble in shape and taste the Greek kourabiedes, which are pâte brisée like shortbreads that differ from their Middle Eastern counterparts by having also alcohol such as brandy or mastika added to them.
SRBIJA, MAKEDONIJA, HRVATSKA, SLOVENIJA:
In Serbia, Macedonia, Croatia and Slovenia, burek is made from layers of dough, alternating with layers of other fillings in a circular baking pan and then topped with a last layer of dough. Traditionally it may be baked with no filling (prazan), with stewed minced meat and onions, or with cheese. Modern bakeries offer cheese and spinach, apple, sour cherries, potato, mushroom, and pizza-burek as well.
The recipe for "round" burek was developed in the Serbian town of Niš. In 1498, it was introduced by a famous Turkish baker, Mehmed Oğlu from Istanbul.25 Eventually burek spread from the southeast (southern Serbia, Kosovo and Macedonia) to the rest of Yugoslavia. Niš hosts an annual burek competition and festival called Buregdžijada. In 2005, a 100 kg (220 lbs) burek was made, with a diameter of 2 metres (~6 ft)26 and it is considered to have been the world biggest burek ever made.27 Serbian burek became popular in Croatia and in Slovenia in the second half of the 20th century. The first burek in Zagreb was made by bakers near Kolodvor, the main railway station, after World War II.citation needed
In Slovenia, burek is one of the most popular fast-food dishes, but at least one researcher found that it is viewed negatively by Slovenes due to their prejudices towards immigrants, especially those from the countries of Former Yugoslavia.28 A publication of a diploma thesis on this at the Faculty of Social Sciences of the University of Ljubljana in 2010 stirred controversy regarding the appropriateness of the topic.29 The mentor of the student that had written the thesis described the topic as legitimate and burek as denoting primitive behavior in Slovenia in spite of it being a sophisticated food. He explained the controversy as a good example of the conclusions of the student.30 Actually, already in 2008, an employee of the Scientific Research Centre of the Slovenian Academy of Sciences and Arts (SRC SASA) had attained his PhD degree with a thesis on meta-burek at the University of Nova Gorica.
MOLDAVIJA:
The regional cuisine of the Moldavian West bank of the Pruth still yields a type of dumpling-like food called burechiuşe (sometimes called burechiţe) which is described as dough in the shape of a ravioli-like square which is filled with mushrooms such as Boletus edulis, and sealed around its edges and then tossed and subsequently boiled in borscht like soups33 or chorbas.34 They are traditionally eaten in the last day of fasting at the time of the Christmas Eve. It is not clear if the burechiuşe derive their name from the Turco-Greek börek (which is a distinct possibility given the fact that Ottoman Moldavia was ruled for many decades by dynasties of Greek Phanariotes who encouraged Greek colonists to settle in the area), so at the receiving end of cultural and culinary influences coming from them, or it takes its name from that of the mushroom Boletus (burete in its Romanian language rhotacised version, and it meant "mushroom" as well as "sponge") by the pattern of the ravioli, which were named after the Italian name of the turnip with which they were once filled.
TUNIS, ALŽIR:
Brik (pronounced breek) is a Tunisian and Algerian derivative of the börek consisting of thin malsouka pastry around a filling commonly deep fried. The best-known version is the egg brik, a whole egg in a triangular pastry pocket with chopped onion, tuna, harissa and parsley.
Brik pastry (malsouqa or warka) is made by slapping a sticky lump of dough onto a hot non stick surface in overlapping circles to produce the desired size and cooked for a minute or two. Typical fillings include tuna, ground meat, chopped boiled egg, chicken, shrimp, or anchovies garnished with a fried egg and harissa, capers, or cheese.
The Tunisian tradition is that the bride-to-be's mother makes a brik for the potential bridegroom. If the bridegroom eats it without spilling any of the egg yolk he may marry the bride.citation needed
The dough sheets themselves, are also referred to as walsouka or warka.
RASNI, COLULA i OSTATAK BOSANACA natprosečnog obima i tvrdoće kranijuma:
ne, sirnica je pita sa sirom kao regularna
Burek znaci pita sa mesom, prase je prase ne moze se prasetom ovca zvati.
a jel imaš neki argument za tu tvrdnju? Zašto burek znači pita sa mesom kad u korenu reči burek stoji bur-savijati, a ne nešto što označava meso. I zašto Turci kad kažu burek misle na jelo koje uglavnom ima sir ili neko povrće, a retko kad meso?
ajde razliku izmedju pite sa sirom i bureka sa sirom?
odem ja da vidim ko je KOMERCIJALNI PREDAH
vidim žemski profil, ooooooo, pomislih, daj da vidim šta piše
kliknem na definicije kad tamo
BINGO
http://vukajlija.com/do-bureka/525267
žena ekspert za burečka pitanja jbt
pa burek se i razvio u bosni, boli nas kurac za turke
Pita je lepša.
burek-pita sa mesom
sirnica-pita sa sirom
zeljanica-pita sa zeljem
jabukovača-pita sa jabukom
tikvenica-pita sa tikvom
...
tetak - tetkica sa kitom
RAŽLJEVUŠA- NIJE PITA AL JE NEŠTO
kako se onda zove ovo s piletinom?
Piletinica bi trebalo
ali se izgovara bez ovog i kao ZELJANCA
divota
TURSKA:
Turkey enjoys a wide variety of regional variations of börek among the different cultures and ethnicities composing it, including:
Su böreği 'water börek' is one of the most common types. Layers of dough are boiled briefly in large pans, then a mixture of feta cheese, parsley and oil is scattered between the layers. The whole thing is brushed with butter and laid in a masonry oven to cook.2
Sigara böreği 'cigarette börek' or kalem böreği 'pen börek', a smaller, cylindrical variety is often filled with feta cheese, potato, parsley and sometimes with minced meat or sausage. A variety of vegetables, herbs and spices are used in böreks, such as spinach, nettle, leek, and courgette, and usually ground black pepper. The name kalem böreği was adopted in September 2011 by some Turkish pastry organisations in order to avoid alluding to smoking.11
Paçanga böreği, is a traditional Sephardic Jewish specialty of Istanbul filled with pastırma or kaşar, and julienned green peppers fried in olive oil and eaten as a meze.
Saray böreği 'palace börek' is a layered börek where fresh butter is rolled between each of the dough sheets.
Talaş böreği or Nemse böreği 'sawdust' or 'Austrian' börek, is a small square börek mostly filled with lamb cubes and green peas, that has starchier yufka sheets, making it puffy and crispy.
Kol böreği 'arm börek' is prepared in long rolls, either rounded or lined, and filled with either minced meat, feta cheese, spinach or potato and baked at a low temperature.
Sarıyer böreği is a smaller and a little fattier version of the "Kol böreği", named after Sarıyer, a district of Istanbul
Gül böreği 'rose börek', also known as Yuvarlak böreği 'round or spiral börek' are rolled into small spirals and have a spicier filling than other börek.
Çiğ börek or Çibörek 'raw börek' is a half-round shaped börek, filled with raw minced meat and fried in oil on the concave side of the sac, very popular in places with a thriving Tatar community, such as Eskişehir, Polatlı and Konya.
Töbörek is another Tatar variety, similar to a çiğ börek, but baked either on the convex side of the sac, or in a masonry oven instead of being fried in oil.
Laz böreği, a specialty of the Rize region, is a sweet version, filled with muhallebi (Ottoman-style milk pudding or custard) and served sprinkled with powdered sugar. It similar with Greek Bougatsa.
Kürt Böreği is similar to Laz böreği, without the custard filling. It is also called sade (plain) börek and served with fine powdered sugar.
ALBANIJA:
In Albania, this dish is called byrek, burek, or lakror; the most common fillings include: cheese (especially gjizë, salted curd cheese), ground meat and onions (ragù style filling) which is sometimes called mesnik in the south, spinach and eggs, milk and eggs with pre-baked dough layers, but it can also be made with tomato and onions, peppers and beans, potato or a sweet filling of pumpkin, nettles (known as byrek me hithra),12 etc. Lakror generally would have a filling of greens, lakër being an Albanian word for cabbage but in this context an abbreviation of "lakër e egër", a term which describes a family of green leaf vegetables i.e. sorrel, dandelion, scarole, catsear, etc. Byrek is traditionally made with several layers of dough that have been thinly rolled out by hand. The final form can be small, individual triangles, especially from street vendors called 'Byrektore' which sell byrek and other traditional pastries and drinks. It can also be made as one large byrek that is cut into smaller pieces. Byrek is traditional to southern Albania but is made throughout the country with variations. They can be served cold or hot.
ARABIJA:
Arab börek is often stuffed with minced or diced lamb or beef, or a mixture of the two. Various herbs and spices are used to flavour the meat, including turmeric, fresh parsley and nutmeg, and concentrated pomegranate juice, which gives the mixture a unique sweet and tangy taste. Fried or caramelised onions are usually added to the meat, as well as the traditional Arab staple of fried almonds and sultanas or raisins. Traditional Arab cheeses, including Jibin Baladi and Jibin Arab are often used instead of, or together with the meat. The mixture is wrapped in a sheet of dough, and then fried or deep-fried until crisp, and resembles a large egg roll. While most börek are made with phyllo, some traditional cooks and those in the tribal areas prefer a hand-kneaded dough.
Arab börek are most often served with other "dry" foods including kibbeh, with a jajik dip (yogurt, cucumber and garlic dip) forming an integral part of a traditional meze meal.
JERMENIJA:
In Armenia, byorek (բյորեկ) or borek (բորեկ), consists of dough, or phyllo dough, folded into triangles and stuffed with cheese, spinach or ground beef, and the filling is typically spiced. A popular combination is spinach, feta, cottage cheese (or pot cheese) and a splash of anise-flavoured liquor (such as raki).
BUGARSKA:
The Bulgarian version of the pastry, locally called byurek (Cyrillic: бюрек), is typically regarded as a variation of banitsa (баница), a similar Bulgarian dish. Bulgarian byurek is a type of banitsa with sirene cheese, the difference being that byurek also has eggs added.13
In Bulgarian, the word byurek has also come to be applied to other dishes similarly prepared with cheese and eggs, such as chushka byurek (чушка бюрек), a peeled and roasted pepper filled with cheese, and tikvichka byurek (тиквичка бюрек), blanched or uncooked bits of squash with eggs filling.
GRČKA, KIPAR:
In Greece and Cyprus, boureki (μπουρέκι buˈreki) or bourekaki (μπουρεκάκι bureˈkaki, the diminutive form of the word), are small pastries made with phyllo dough or with pastry crust. Pastries in the börek family are also called pita: tiropita, spanakopita, and so on.
A special type of boureki is found in the local cuisine of Crete and especially in the area of Chania. It is a pie filled with sliced zucchini, sliced potatoes, mizithra or feta cheese and spearmint, and may be baked with or without a thick top crust of phyllo.
In Venetian Corfu, boureki was also called burriche,14 and filled with meat and leafy greens.
Galaktoboureko is a syrupy phyllo pastry filled with custard, common throughout Greece and Cyprus. In the Epirus, σκερ-μπουρέκ (derives from the Turkish şeker-börek, "sugar-börek") is a small rosewater-flavoured marzipan sweet.
The Pontian Greek piroski (πιροσκί) derives its name from börek too.15dubious – discuss.
IZRAEL:
In Israel, bourekas (Hebrew: בורקס) became popular as immigrants who settled there cooked the cuisine of their native countries. Bourekas can be found made from either phyllo dough or puff pastry filled with various fillings. Among the most popular fillings are salty cheese, mashed potato, mushrooms, chickpeas, olives, spinach, eggplant and pizza-flavour. Most bourekas in Israel are made with margarine-based doughs rather than butter-based doughs so that (at least the non-cheese filled varieties) can be eaten along with either milk meals or meat meals in accordance with the kosher prohibition against mixing milk and meat at the same meal.
Israeli bourekas come in several shapes and are often sprinkled with seeds. The shapes and choice of seeds are usually indicative of their fillings and have become fairly standard among small bakeries and large factories alike.
For example, Salty cheese (Bulgarian cheese)-filled as well as Tzfat cheese (from the city of Safed) with Za'atar-filled bourekas are usually somewhat flat triangles with white sesame seeds on top. Less salty cheese-filled are semi-circular and usually made with puff pastry. Potato-filled are sesame topped, flat squares or rectangles made with phyllo and tend to be less oily than most other versions. Mushroom-filled are bulging triangles with poppy seeds. Tuna-filled are bulging triangles with nigella seeds. Eggplant-filled are cylindrical with nigella seeds. Bean sprout-filled are cylindrical without seeds. Spinach-filled are either cylindrical with sesame seeds or made with a very delicate, oily phyllo dough shaped into round spirals. Bourekas with a pizza sauce are often round spirals rising toward the middle or sometimes cylidrical without seeds, differentiated from the bean sprout-filled cyliders without seeds by the red sauce oozing out the ends.
Bourekas can also be found with mashed chickpeas, tuna and chickpea mix, pumpkin and even small cocktail frankfurters. Another variation filled with meat (beef, chicken or lamb), pine nuts, parsley and spices are eaten mainly as a main dish but sometimes as meze. The North African version, Brik can also be found in Israel.
Bourekas come in small, "snack" size, often available in self-service bakeries, and sizes as large as four or five inches. The larger ones can serve as a snack or a meal, and can be sliced open, and stuffed with hard-boiled egg, pickles, tomatoes and skhug, a spicy Yemenite paste. Supermarkets stock a wide selection of frozen raw-dough bourekas ready for home baking. Bakeries and street vendors dealing exclusively in bourekas can be found in most Israeli cities. Small coffee-shop type establishments as well as lottery and sports betting parlors serving bourekas and coffee can also be found.
Meat bourekas are less common at bakeries and considered house meal;clarification needed the meat bourekas are made from is lamb, beef or chicken mixed with onion, parsley, coriander, or mint, pine nuts and spices and served as hot meze.
In recent years, Israelis have become aware of the high fat (especially trans-fat) content of bourekas leading many to question the dangers associated with their consumption.16
Bourekas have given their name to Bourekas films, a peculiarly Israeli genre of comic melodramas or tearjerkers based on ethnic stereotypes.
ITALIJA:
In certain Italian towns of Emilia-Romagna 17 that were formerly city-states such as Ferrara and Modena, there can still be encountered a half-moon shaped sweet pastry called burriche or burricche 18 which has been described as a mediaeval relic of the Ottoman inspired cuisine of the Jewish communities that lived in certain towns of the area. There can be distinguished the burriche ferraresi, to which grappa is being added and which are often filled with mandarin marmelade 19 and which are sometimes called in Ferrarese Ladino burichitas.202122 They resemble in shape and taste the Greek kourabiedes, which are pâte brisée like shortbreads that differ from their Middle Eastern counterparts by having also alcohol such as brandy or mastika added to them.
SRBIJA, MAKEDONIJA, HRVATSKA, SLOVENIJA:
In Serbia, Macedonia, Croatia and Slovenia, burek is made from layers of dough, alternating with layers of other fillings in a circular baking pan and then topped with a last layer of dough. Traditionally it may be baked with no filling (prazan), with stewed minced meat and onions, or with cheese. Modern bakeries offer cheese and spinach, apple, sour cherries, potato, mushroom, and pizza-burek as well.
The recipe for "round" burek was developed in the Serbian town of Niš. In 1498, it was introduced by a famous Turkish baker, Mehmed Oğlu from Istanbul.25 Eventually burek spread from the southeast (southern Serbia, Kosovo and Macedonia) to the rest of Yugoslavia. Niš hosts an annual burek competition and festival called Buregdžijada. In 2005, a 100 kg (220 lbs) burek was made, with a diameter of 2 metres (~6 ft)26 and it is considered to have been the world biggest burek ever made.27 Serbian burek became popular in Croatia and in Slovenia in the second half of the 20th century. The first burek in Zagreb was made by bakers near Kolodvor, the main railway station, after World War II.citation needed
In Slovenia, burek is one of the most popular fast-food dishes, but at least one researcher found that it is viewed negatively by Slovenes due to their prejudices towards immigrants, especially those from the countries of Former Yugoslavia.28 A publication of a diploma thesis on this at the Faculty of Social Sciences of the University of Ljubljana in 2010 stirred controversy regarding the appropriateness of the topic.29 The mentor of the student that had written the thesis described the topic as legitimate and burek as denoting primitive behavior in Slovenia in spite of it being a sophisticated food. He explained the controversy as a good example of the conclusions of the student.30 Actually, already in 2008, an employee of the Scientific Research Centre of the Slovenian Academy of Sciences and Arts (SRC SASA) had attained his PhD degree with a thesis on meta-burek at the University of Nova Gorica.
MOLDAVIJA:
The regional cuisine of the Moldavian West bank of the Pruth still yields a type of dumpling-like food called burechiuşe (sometimes called burechiţe) which is described as dough in the shape of a ravioli-like square which is filled with mushrooms such as Boletus edulis, and sealed around its edges and then tossed and subsequently boiled in borscht like soups33 or chorbas.34 They are traditionally eaten in the last day of fasting at the time of the Christmas Eve. It is not clear if the burechiuşe derive their name from the Turco-Greek börek (which is a distinct possibility given the fact that Ottoman Moldavia was ruled for many decades by dynasties of Greek Phanariotes who encouraged Greek colonists to settle in the area), so at the receiving end of cultural and culinary influences coming from them, or it takes its name from that of the mushroom Boletus (burete in its Romanian language rhotacised version, and it meant "mushroom" as well as "sponge") by the pattern of the ravioli, which were named after the Italian name of the turnip with which they were once filled.
TUNIS, ALŽIR:
Brik (pronounced breek) is a Tunisian and Algerian derivative of the börek consisting of thin malsouka pastry around a filling commonly deep fried. The best-known version is the egg brik, a whole egg in a triangular pastry pocket with chopped onion, tuna, harissa and parsley.
Brik pastry (malsouqa or warka) is made by slapping a sticky lump of dough onto a hot non stick surface in overlapping circles to produce the desired size and cooked for a minute or two. Typical fillings include tuna, ground meat, chopped boiled egg, chicken, shrimp, or anchovies garnished with a fried egg and harissa, capers, or cheese.
The Tunisian tradition is that the bride-to-be's mother makes a brik for the potential bridegroom. If the bridegroom eats it without spilling any of the egg yolk he may marry the bride.citation needed
The dough sheets themselves, are also referred to as walsouka or warka.
RASNI, COLULA i OSTATAK BOSANACA natprosečnog obima i tvrdoće kranijuma:
Burek je samo sa mesom i samo smo mi u pravu.
Ahahahah uzeo Turke, Jermene, Jjevreje, Bugare i moldavce hahahaha pa daj još i cigane dodaj tu ahahahah
šta imaš protiv jermena?
Nek misli šta ko hoće o bureku, ali u Bosni je s mesom i tačka. Gazda, može lock, ali i lock mora biti s mesom.
Još će reći i da su ćevapi sa svinjetinom ahahah
pilanica
Još će reći i da su ćevapi sa svinjetinom ahahah
NE, ALI:
http://www.jatrgovac.com/usdocs/vindon-pureci-cevapi-532g-large.jpg