{"ops":[{"insert":"1. Butter a large round pan (15-16 in) and set aside. Prepare yeast with 1/4 cup lukewarm water and 1/4 tsp sugar. Set aside. Sift flour and salt into large bowl, leaving a well in the middle. Add prepared yeast mixture into well.\n\n2. Begin mixing by hand and slowly add lukewarm water. Knead until dough forms a ball of medium consistency (approximately 10 min). Divide dough into 14 equal parts, roll into round balls, cover and let stand for 1/2 hour.\n\n3. Melt 1/2 lb butter in saucepan. Roll out 4 balls into 6 in. circles, stack one on top of the other, brushing each layer with melted butter excluding the top layer. Let stand briefly, then roll out on slightly floured table to just a bit larger size than the bottom of your pan. Place in pan and brush top with melted butter.\n\n4. Mix filling and spread evenly to edge of pan. Now roll out one ball as thinly as you can; sprinkle with butter and gather it loosely into folds, and with a slight pull, elongate it. Starting from the center of the pan, place this dough over filling, circling it to look like a pinwheel.\n\n5. Repeat with remaining balls until you have reached the outer edge of your pan. Sprinkle generously with remaining butter. Cover with a tea towel and set burek over a pan of very hot water for about 20 min.\n\n6. Bake in a preheated oven of 300°F for about 45 min. or until nicely browned.\n\nMakes 4 servings. Serve by itself as appetizer, or with green salad as main dish. A glass of buttermilk or a cup of plain yogurt go well with burek.\n\n"},{"attributes":{"italic":true},"insert":"Burek is very popular in all ex-Yugoslavian countries, particularly Macedonia (where above recipe comes from), but also in Bosnia, Serbia and Montenegro. Versions of the above recipe can be found in other Mediterranean and Middle Eastern cuisines. Apart from white cheese (feta), spinach, leek or ground beef can be used as filling."},{"insert":"\n"}]}