Mostarski buredžici

Buredžići are an indispensable part of our traditional cuisine, similar to burek – they are not burek, similar to mantles – they are not mantles. Similar in composition to burek, which is prepared in a special way only for special guests

Ingredients

• 2 piecrusts
• 1/2 kg of boneless meat
• about 1/2 of sour milk
• a clove of garlic

Meal preparation

The noodles are spread out, dried a little, cut into two halves, and greased. Chopped (ground meat is salted and mixed. Pieces of minced meat (juvalaki) are arranged on each half of the noodle at a distance of about 6-8 cm, so that 1 morsel of meat is added to each burek. The noodles are folded into creases, cut into burekci, which are placed in a greased pan. Buredžići are often cut “on the klis” (slanted roller). Then buredžici are greased and baked. Sour milk is slightly salted, mixed, and (if desired) crushed more cloves of garlic, mixed well. Hot buredžići are poured with sour milk, then greased and put in a hot oven to absorb the sour milk.

Serving

They are served cold or lukewarm.

Occasions when food is made and eaten.

Pies are generally an everyday dish, but they have their place in festive occasions. In the past, it was served for festive occasions (a course of 12 dishes) somewhere in the middle of lunch or dinner, 1 portion for each guest. They were specific to the Mostar region.

Related stories 

Burek got its name from the Turkish word bur-savijaca, considering that the smaller parts of the sajjaja are not called burekcic because it is difficult to pronounce, it is assumed that the name buredžić is derived. Buredžići differ from mantles in composition and size, they are much larger, if not twice as much. It is said: That even hungry eyes can be fed.