Mastering Zelnik: Recipe to Traditional Balkan Burek

Зелник • Z E L - N I K is a traditional Balkan pastry, known for its delightful layers and rich flavors, is crafted in the distinctive Macedonian style, a culinary tradition that has been lovingly preserved and passed down through generations. Some people call it Zelnik and some call it Burek, the recipe is the same.

This particular recipe is a treasure trove of baking tips and techniques that have been shared from my Grandpa’s mouth to my Grandma’s ear, then to my Mother’s ear and her sister's, and ultimately to my eager ears. Each generation has contributed its nuances, ensuring that the essence of this pastry remains intact while also allowing for a personal touch that reflects our family’s unique journey through time.

As I engage in this time-honored practice, I feel an undeniable connection to my family and the generations that have come before me. Through this culinary art, I find not only a means of sustenance but also a profound sense of identity and continuity. Indeed, the act of making this traditional Balkan pastry is a deeply personal journey, one that I cherish and celebrate with every delicious bite. 😇

Ingredients:

1kg flour

550ml water + add some to get medium soft dough (depending on flour)

1 teaspoon Salt

1 teaspoon Sugar

A pinch of instant yeast or none at all

Few tablespoons of oil

2 sticks or 250g of soft salted & unsalted butter (or ur preference just rational the saltness)

For filling: 1 lb (0.5kg) ground meat or you can make it with leak, or spinach and feta. The options are infinite, just make sure whatever filling is used is not overweight for the dough and has a bit of stickiness.

Execution Steps:

1. Combine the ingredients until medium soft; knead for about 10 minutes, then let it rest covered for 10 minutes to allow the dough to relax slightly.

2. Divide the dough into two parts: one for the bottom layer and one for the top. Reshape each part into a ball.

3. On an oiled surface, use a rolling pin to roll each ball into a sheet; apply butter, fold each sheet, and then fold it vertically into thirds - fold 1/3 from one side and 1/3 from the other side, then roll it and pinch the ends.

4. Let it rest for 30 minutes.

5. On an oiled surface, roll each piece into a sheet.

6. Drizzle some oil on top.

7. Bake at over 220°C (425-435°F) for 25-40 minutes depending on your oven, but aim for a nice golden top. Use at least a 17x12in (44x32cm) baking tray but I recommend sizing up to prevent the melting butter from over-spilling.

The end 🤓

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