Burek is celebrated in Balkan cuisine for its diverse fillings, with lean beef being preferred for the meat variety. The pastry, while important, can be overlooked if the filling is on point. Proper moisture management is essential; overly greasy or hot meat can ruin the burek, making it soggy or burnt. The use of lean meat (at least 90% lean) helps maintain the texture, while ensuring that each layer of phyllo dough is appropriately oiled is crucial for a good bake.
The pastry is not insignificant, but we're quick to forgive if it's a little too flaky or slightly burnt at the bottom - as long as the filling is perfect.
If you're planning to make beef burek at home, keep in mind that using lean beef will lead to the best results.
When buying the meat, opt for the one labeled as 90% lean at the minimum, which means the total fat percentage does not exceed 10%.
With burek, there is such a thing as the right and the wrong kind of moisture.
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