page_title: Börek
section_title: Bosnian burek
hierarchical_section_title: Börek / Distribution and variants / Former Yugoslavia / Bosnian burek
context_page_description: Börek is a family of baked filled pastries made of a thin flaky dough such as phyllo or yufka, typically filled with meat, cheese or vegetables. It is found in the cuisines of the Balkans, the South Caucasus, the Levant, and other parts of Eastern Europe and Western Asia. A börek may be prepared in a large pan and cut into portions after baking, or as individual pastries. The top of the börek is occasionally sprinkled with sesame or nigella seeds.
context_section_description: In the former Yugoslavia, burek, also known as pita in Bosnia and Herzegovina exclusively, is an extremely common dish,  made with yufka and the Bosnian variant is arguably the most regionally prominent.
  It may be eaten for any meal of the day. In Bosnia and Herzegovina, the burek is a meat-filled pastry, traditionally rolled in a spiral and cut into sections for serving.
  The same spiral filled with cottage cheese is called sirnica, with spinach and cheese zeljanica, with potatoes krompiruša, and all of them are generically referred to as pita. Eggs are used as a binding agent when making sirnica and zeljanica.
  This kind of pastry is also popular in Croatia, where it was imported by Bosnian Croats, and is usually called rolani burek (rolled burek).
  In Serbian towns, Bosnian pastry dishes were imported by war refugees in the 1990s, and are usually called sarajevske pite or bosanske pite (Sarajevo pies or Bosnian pies). Similar dishes, although somewhat wider and with thinner dough layers, are called savijača or just "pita" in Serbia. These are usually homemade and not traditionally offered in bakeries.
  In 2012, Lonely Planet included the Bosnian burek in their "The World's Best Street Food" book.
caption: Bosnian rolled burek