Bosnian burek

In the former Yugoslavia, burek, also known as pita, is an extremely common dish, and the Bosnian variant is arguably the most regionally prominent. It may be eaten for any meal of the day. In Bosnia, among the local Muslims (or Bosniaks), a specially prepared somun with egg yolk and seasonings is a traditional bread for dinners during the fast in the month of Ramadan. In Bosnia and Herzegovina, the burek is a meat-filled pastry, traditionally rolled in a spiral and cut into sections for serving. The same spiral filled with cottage cheese is called sirnica, with spinach and cheese zeljanica, with potatoes krompiruša, and all of them are generically referred to as pita. Eggs are used as a binding agent when making sirnica and zeljanica. This kind of pastry 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 (Sarajevan pies or Bosnian pies). Similar dishes, although somewhat wider and with thinner dough layers, are called savijača or just 'pita' in Serbia. These are usually homemade and not traditionally offered in bakeries. In 2012, Lonely Planet included the Bosnian burek in their 'The World's Best Street Food' book


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