Burek with anchovies by Rudolf Štefan 

Ingredients for the dough 

  • 750 grams flour for burek 
  • 10 grams salt 
  • 400 ml water 
  • 50 ml sunflower oil 
  • 100 grams butter 

Ingredients for stuffing 

  • 1 kg canned peeled tomatoes 
  • 300 grams onions 
  • 3 garlic cloves 
  • 80 grams salted cleaned anchovies 
  • 1 dl olive oil 
  • oregano 
  • salt 
  • 20 g sugar 
  • 1 dl white wine 


Mix the wet ingredients and add half of the dry ingredients. Once you've mixed them well, add the other half of the dry ingredients. Allow the dough to rest for 20 minutes. 

After 20 minutes, divide the dough into four equal parts and add 25g of room temperature butter to each. Let it rest for 15 minutes under aluminium foil. 

Take a quarter of the dough with butter and roll it out or stretch it with your hands as thin as you can so that the burek flakes nicely. 

Place the peeled tomatoes on a baking sheet and bake them in the oven at 230 degrees for one hour. 

Meanwhile, heat the oil in a pot and add the finely chopped onion and sauté for about fifteen minutes (until it wilts). When the onion is done, add the thinly sliced garlic and sauté for another ten minutes, but be careful not to burn it. Then add the wine, let it evaporate, add the toasted peeled tomatoes and let it cook for about 30 minutes. The longer you cook over low heat, the better. While the peeled tomatoes are cooking, add a teaspoon of salt and sugar. Crush the peeled tomatoes lightly and when the mixture is ready and thick enough, add the anchovies, oregano and other spices as desired. 

Allow to cool and fill the dough. Spread the filling on 3/4 of the dough, roll and make a snail shape. Put it in a well-oiled tin that transfers heat well. Bake it at 220°C for 30 minutes.