Oh yeah, that looks awesome.
Come on man, crack those knuckles and write out that recipe!
I've said it before - I'll say it again - we ain't got no recipes.
Wife eyeballs the dough. It's just water, flour, salt, oil and eggs.(claims the eggs make it stretchier)
According to the wife...
Around four cups of warm water, 2 eggs, 1/2 tablespoon of salt, add flour and knead add flour and knead add flour and knead until the dough is thick enough to hold it's shape in a ball. Let it sit a while, in a warm oven - maybe half hour and then you can start stretching.
Well floured cloth, I don't think I can teach you to stretch over the internet, but stretch as far as you can without ripping, then with a knife you cut off all the the perimeter which is too thick leaving only the thin stretched dough. As you see in the picture you only cover 2/3 to 3/4 of the dough leaving some naked dough so it will seal dough against dough to stay in roll form.
Use the cloth to roll the burek, lifting the cloth from the side with filling causing the dough to roll toward the nekked dough.
So you end up with the ~4 foot roll and you bring your pan next to the roll for easy transfer. First cut the ends off the dough where there would be no filling, the cutting motion will seal the edges for you. Then coil the roll into your greased baking pan. We use an official enameled round pan, that just fits into the oven. It takes two of the rolls pictured to fill the pan with burek.
Filling is ground beef, onions, garlic, vegeta, paprika, garam masala (I know - real traditional ingredient), dried parsley, black pepper, onion powder, garlic powder, salt.
Before spreading out the filling add 6-8 eggs and mix well - once baked in the dough it will keep the meat from falling out.
Over season it to overcome the blandness of the dough; the dough above will be enough for about 6 lbs of meat.
Or you can use feta cheese, eggs, cottage cheese, sour cream, oil - just don't make it too soupy. If you know what chicharon is(deep fried pork with skin on), you can dice that up and throw it in with the cheese.
Served hot is best, later when you reheat it you will probably want a dollop of sour cream or yogurt to dip into as it dries out on subsequent reheatings. Not so much on the cheese ones, but definitely the beef one.
350 for 45 minutes to an hour uncovered - just watch the top of the dough till it turns a nice rustic brown color. When it comes out you flick some water across the top with your fingers and cover with a towel for 10-15 minutes to soften the crust just a bit so it's not crumbling when you cut it up.
Ask away - I'll answer whatever I can. We really mostly cook by eyeballing, tasting, feeling the food. The old fashioned way.