Does anyone know the name of the serbian dish made with cheese& phillo dough?

Question

The cheese in the phillo dough was baked& was not goey.or melted. I forgot what kind of cheese it was but this stuff was delicious.It was a Sebian dish.It was not Baklava,that is sweet. I hope someone out there can help.I will know the name when I hear it.

Answer 1

Sounds like a Burek.

http://en.wikipedia.org/wiki/B%C3%B6rek

I have the Greek, Armenian and Lebanese versions and they are delish!

Answer 2

It can be :

- BUREK SA SIROM

http://burek.echt.hu/estatic/images/2260...

    *  1 pkg dry yeast

    * 1/4 c lukewarm water

    * 1/4 tsp sugar

    * 3 1/3 c all purpose flour

    * 1/2 tsp salt

    * 3/4 c lukewarm water

    * 1/2 melted butter

------

    * 9 eggs (slightly beaten)

    * 1/2 lb crumbled feta cheese

    * 3 TB melted butter

- Butter a large round pan and set aside. Prepare yeast with 1/4 c 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. Begin mixing by hand and slowly add lukewarm water. Knead until dough forms a ball of medium consistency (approx 10 min). Divide dough into 14 equal parts, roll into round balls, cover and let stand for 1/2 hour. 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 little bit larger than the bottom of your pan. Place in pan and brush top with melted butter. 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. 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. Bake in a preheated oven of 180 deg. for about 45 min or until nicely browned.



- PITA SA SIROM

http://www.flickr.com/photos/11690440@N0...

* Large cottage cheese

* 1-2 sticks butter

* 1 lg. Philadelphia cream cheese

* 1/2 lb. Feta cheese, crumbled

* 5-6 eggs

* 1 pkg. phillo dough or 1 1/2 pkgs. thick dough

Oil a baking pan. Put two layers of thick or 4 layers of thin dough leaves. Sprinkle oil in between leaves. Mix all of the above ingredients and place a layer over the leaves. Repeat layers (2 thick or 3 thin) until pan is full. Finish with leaves. Mix 1 egg and 1/2 cup of milk and pour over the pita. Prick with fork. Bake at 180 degrees for 1 hour.

- GIBANICA

http://www.flickr.com/photos/snenad/7184...

* 1 packet phillo dough

* 500 grams low fat cottage cheese

* 500 grams full fat cottage cheese

* 5 eggs

* 1 teaspoon salt

* half a cup of oil (sunflower, or other light-tasting oil)

* 1 cup milk

* half a cup of (butter)milk

* 20 grms. butter

* 1 tablespoon milk

Preheat oven to 180 degrees. Combine two types of cottage cheese in large mixing bowl. Add eggs one at a time, beating after each addition. Add salt, oil, milk, and buttermilk, and beat until well combined. Place one layer of pastry in the bottom of a deep pan. Dip almost all of the remaining pieces of pastry into the batter and then place them at random in the pan. Reserve about three undipped pieces for the top, as well as several tablespoons of batter. Cover the top of the mixture with the remaining pastry layers. Cut up the butter into small pieces and place on the pastry. Spoon the remaining batter and the additional tablespoon of milk over the top. Cook for about 40 minutes, until nicely browned on top.

Answer 3

This is our №1 for breakfast in Bulgaria, too with boza. It's name banitsa.

Answer 4

that may not necessarily be serbiann

i thinkk the greek formm of that dishh is called goulash...but goulash comes in cheese & sweets with nuts inside of it

another word for goulash which you may be familiarr withh is baklava