Burek came with The Ottomans to the Balkans. Local people tweaked it over the centuries. Here is a version from Niš, as given by Mamamaja on Coolinarika forums. I made it as a part of Kuvarijacije, event created by mamajac of Cooks and Bakes. To be honest, I freaked out when I saw this was the theme as I thought it was too difficult for me. But, now, after making it, I think even a small child could do it. I wonder, why is making phyllo-like doughs so mystified?
First, make a soft dough out of 500 g sifted flour, 1 tsp of salt and water. This is how original recipe goes. I poured 500 ml of water into a measuring cup and added it gradually to the dough. About 250-300 ml was enough.
Divide the dough into 5 equal balls. Flatten each ball into 15 cm diameter circle and soak in a mixture of equal parts of oil and melted pork fat. About 200 g pork fat will melt into about 200 ml. This, with the addition of 200 ml of oil will be enough.
Leave it like that for about half an hour. Take one piece of dough out of the fat, put directly onto a table and flatten with your hands as much as you can. Than, start pulling it gently just like when making a strudel. A note to those who made a strudel – this one works even easier!
The dough is very easy to work with. It stretches like a bubble gum
Next, spread some cottage cheese over the middle of the stretched dough. Lots of it. And before you spread the cheese over the dough, squash it with a fork.
Fold dough over the cheese to nicely wrap it up. But cut away the thick dough around the edges with scissors. Transfer gently to a large plate while you flatten another piece of dough that you take from the fat.
After you flatten the second piece of dough, and spread cheese over, place the previous packed dough over the cheese. Just make sure that the side that was touching a table now goes on top. Wrap again, and continue with the rest of the dough pieces.
Bake in a preheated oven on 200°C until golden on top.
And one more thing – don’t throw away the fat mixture. Put it in the fridge and use for cooking/frying later.