B ratislav Vukadino- vić, predsednik Unije pekara Niš , kaže da je tajna čuvenog niškog bureka u tome što se koristi re- ceptura iz 1498. godi- ne, samo što se danas umesto masnoća bilj- nog porekla, koristi ži- votinjska mast. – Burek i danas
T he uniqueness of the taste of burek from Niš has been con- rmed by many for- eign and local tourists. And it was actually in this city in 1498 that the rst round bu- rek, made in a circular baking tray, was baked – produced by one Mehmed Ogla, a re- nowned baker from Istanbul. It was soon after this that bu- rek quickly made a home for it- self in the cuisines of many Bal- kan countries that formed parts of the Ottoman Empire. According to Bratislav Vukadi-
PROBAJTE NAJBOLJI BUREK U SRBIJI TRY THE BEST BUREK PIE IN SERBIA KAD STE VEĆ U NIŠU… WHILE IN NIŠ…
pravimo isključivo u okrugloj tepsiji, sirov teži 1,2 kilograma, a pečen tač- no jedan kilogram. Potreb- no je 200 grama sira i isto to- liko masti, a veoma je važno da brašno bude dobro. Pritom se mi- sli na to da bude elastično, kako bi se razvila što tanja kora, i da ima, kako mi pekari kažemo, energije, odnosno snage da izdrži široku, razbijenu koru. Burek je nešto što stranac koji dođe u Niš primeti odmah posle parkova i gostoljubivosti ljudi, jer na pitanje šta bi mogao da proba, dobije odgo- vor: burek, rakiju i pljeskavicu. Onda kažu da je najbolji burek, da je rakija odlična, a pljeskavica fantastična. Bu- rek je nekako na prvom mestu – kaže Vukadinović.
nović, President of the Union of Bak- ers of Niš today, the secret of the famous Nishki burek is that the same recipe has been used since 1498, with the only di erence be- ing that fat of vegetable origin has been replaced by animal fat. “Burek is still made today exclusively in circular baking trays, weighing 1.2 kg when raw and precise- ly one kilogram once baked. It requires 200 grams of cheese and the same amount of lard, and it’s very important that the our is good. In this sense it should be elastic, able to be developed into the thinnest possible crust and to have, as we bakers say, energy, or strength, to withstand a wide, bro- ken crust. Burek is something that foreigners com- ing to Niš notice rst, after the parks and the hos- pitality of the people, because when they ask what they could try, the response they receive is - burek, rakija brandy and pljeskavica burger. Then they say that the burek is the best, the rakija is excellent and the pljeskavisa burg- ers are fanatic. Burek is somehow ranked rst,” says Vukadinović.
Tekst/Words: Radmila Nikolić Fotografije/Photography: iStock
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