Ćevapčići burek 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 

  • 350 grams raw čevapčići 
  • 500 grams tomato passata 
  • 150 grams onions 
  • Tabasco sauce (optional) 
  • 4 garlic cloves 
  • 1 dl olive oil 
  • salt 
  • pepper 
  • 20 grams chopped parsley 
  • 2 dl red wine 
  • 1 ml apple balsamic or apple cider vinegar 


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. 

Put olive oil in a wide pot. Heat it up and add finely chopped onions. Sauté the onion for about 15 minutes over low heat, add the finely chopped garlic and sauté for about 5 minutes. Pour in the wine and let it evaporate. 

Tear the raw čevapčići into smaller pieces and fry in the pan over high heat. Add the passata and some water as needed. Season with salt, pepper, parsley and add tabasco sauce (optional). Cook for about 40 minutes. The longer you cook over low heat, the better. The mixture is ready when it is thick enough to fill into 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.