Remember when you were a child and your parents would force you to eat something you really hated? You’d sit there and choke it down and dread every time they served it up! Well my most hated dish was called burek, and whether it was filled with meat or cheese or a combination of both I thought it tasted revolting.
Then one day I spotted this recipe and thought it sounded pretty good, nothing at all like the oily, nasty burek I was forced to eat as a child. And wow, it was so good I had seconds!
- 500 gram packet phyllo pastry, thawed
- 3 cups natural yoghurt
- 8 large eggs
- 1 cup sugar
- 1 Tsp lemon or orange zest
- 100 grams butter, melted, for glazing the sheets
Preheat oven to 200 degrees celcius.
Beat the eggs and sugar until they double in volume then add the yogurt and zest and mix well.
Cut phyllo sheets to fit the dish and brush melted butter onto every sheet, laying 6 sheets into the pan. Pour in 1/3 of the yoghurt mix, then repeat until you have 3 layers of each with the filling being the final layer.
Using a sharp knife, pierce about 20 holes through the entire burek then bake for up to 90 minutes, until the burek is set and top is golden brown.