Burek at its best is made under a sač — a round iron lid covered with hot coals — a technique that produces a particularly crisp, flaky pastry that is different from the oven-baked version most people know. Buregdžinica Sač near the market in Baščaršija is one of the few places in Sarajevo still using this traditional method, and the results justify the approach.
The burek here comes filled with minced meat (the standard), cheese (sir), or spinach and cheese (zeljanica), sold by weight and eaten hot with a glass of yogurt. The portions are large and the prices are some of the lowest in the old town. This is breakfast food as much as anything else — Sarajevans often stop here before work. Arrive before 10am for the freshest pastry; later in the day the sač method has already moved on to reheated portions.