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Bosnian Burek

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Why it works: Beef and onion are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,092 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Bosnian Burek

Ingredients

Directions

  1. Mix flour, melted butter, salt and warm water to prepare the pastry.

  2. Cut the pastry in four equal pieces.

  3. To prepare the filling mix the meet, melted butter, chopped onions, egg yolks, salt and pepper.

  4. Roll the pastry out on the table until very thin and leave for few minutes to dry.

  5. Cover the pastry thinly with melted butter.

  6. Put the filling at the edge of one side of the pastry and roll it up to create sausage roll like pastry.

  7. Take the round dish and create the spiral with the pastry starting from the middle of the dish.

  8. Before completely baked pour either the double cream or butter melted in warm water.

  9. Category:Bosnian Recipes

  10. Category:Bosnian Meat Dishes

Nutrition, whole recipe (rough)

935Calories
47 gProtein
33 gFat
107 gCarbs

Counts 7 of 10 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 7 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Beef100g cooked250
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Onion1 medium (110g)44
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0
Pastrynot in our table0
Waternot in our table0
Vealnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Beef + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Veal + beeftop 11% of all pairs
    Smell alikemoderate
    Cooked together3,784 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  5. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Swap the onion

How well each one fits the dish's main ingredients (flour, butter, veal, beef, egg, pepper):

  1. Chivefits better
  2. Leekfits better
  3. Asparagusfits about as well
  4. Onionthe original

Fit is the average pairing score against flour, butter, veal, beef, egg, pepper. Candidates are from the same food group and used in at least 100 recipes.

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