Boureki Food
BUREK
This recipe is Eastern European in origin; being from Bosnia, my mom made this for me growing up and my whole family always looked forward to it! Serve with Balkan style yogurt for authenticity.
Provided by mms09
Categories Main Dish Recipes Savory Pie Recipes Beef Pie Recipes
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Brown ground beef in a large non-stick skillet over medium heat, 5 to 7 minutes. Drain fat; stir in allspice, paprika, salt, and pepper. Transfer beef to a large bowl and stir in potato and onion.
- Unroll phyllo pastry and transfer 2 sheets to a work surface; stack sheets. Spoon 1/8th of the ground beef mixture down one long edge of the phyllo pastry. Roll phyllo into a tube, encasing beef. Shape the tube into a coil (snail shape). Place the roll on an ungreased baking sheet; brush with melted butter. Repeat, placing finished rolls up against one another to keep them from unrolling.
- Bake burek in the preheated oven until golden brown, 20 to 30 minutes.
Nutrition Facts : Calories 797.1 calories, Carbohydrate 72.8 g, Cholesterol 115.6 mg, Fat 42.1 g, Fiber 4.7 g, Protein 29.9 g, SaturatedFat 18.5 g, Sodium 707 mg, Sugar 2 g
BOUREKI
Posted in honor of Ev's visit to Crete. From Mrs. Kristalia Psoma of the Exantas restaurant in Crete. I had no mizithra so crumbled 1/2 pound of sheep feta and cut up well-aged queso into cubes. The cheeses went into the food processor and after they were ground well, I added just enough heavy cream to bind them together. It worked great, not only as a binder but added the richness of the cream and moderated the "bite" of the cheese. Don't use the mainland, northern Greek version of mizithra. It's too dry, low in fats, and will not blend into the dish.
Provided by Queen Dragon Mom
Categories Greek
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Cut eggplant, potatoes and tomatoes into thin rounds and let drain for several minutes, then sprinkle with salt, pepper and oregano.
- Toss potatoes and eggplant with flour.
- In an oiled medium pan, layer half of the potatoes and eggplant.
- Then spread half of the mizithra and half of the mint over the top.
- Repeat the procedure with the remaining potatoes, eggplant and mizithra.
- Top with tomato slices, then spoon on cream and olive oil and about one cup of water.
- Bake for about two hours.
- Serve warm and decorate with remaining mint leaves.
Nutrition Facts : Calories 608.9, Fat 46, SaturatedFat 10, Cholesterol 27.4, Sodium 26.9, Carbohydrate 47.8, Fiber 13.5, Sugar 9.2, Protein 7.1
BOUREKI (A RECIPE FROM CRETE)
Make and share this Boureki (A Recipe from Crete) recipe from Food.com.
Provided by evelynathens
Categories Potato
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (170C).
- Put the zucchini, potato and onion into a deep bowl and sprinkle with 1/2 cup flour, salt and pepper to taste (careful! the cheese will have lots of salt don't use too much), all the grated cheese, mint, garlic, olive oil, and toss to coat all slices.
- Pour this mixture into a greased (olive oil) 13 X 9" pyrex baking dish (this doesn't have to be pretty- it won't show much when baked and sliced- taste is everything!).
- Press down with palms of hands to compact somewhat. Carefully pour 1/4 cup water over top.
- Bake for about 1 hour and 20 minutes. (if boureki appears to be too dry during baking, you can add up to 1/4 cup more water - but careful, the zucchini and potatoes will also release liquid during baking).
- Allow to cool 15 minutes before cutting into.
BUREK
Burek from Jamie Oliver (he calls it Bosnian pie)
Provided by moosefactoryuk
Time 50m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Rip spinach and mix into bowl with cheddar then add cottage cheese, milk or cream, eggs, seasing and nutmeg.
- Layer 3 individually oiled filo sheets on bottom of baking dish. Add thin layer of mixture, and repeat until left with 3 filo sheets on top.
- sprinkle top later with milk and bake at 200c for 10-15 mins then 180c for 10-15 mins
- melt tbl of butter and pinch tsp of salt to 140ml boiling water and drizzle over top layer then let stand for 5 mins.
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- Using a mandolin or slicer, or a sharp knife, cut both the potatoes and the zucchini into thin and even slices. Set aside.
BOUREKI - POTATO & ZUCCHINI SAVORY PIE - THE GREEK FOODIE
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4.9/5 (15)Total Time 5 hrsCategory Pies & GalettesCalories 524 per serving
- Mix the flour with the salt. Combine the water with olive oil and lemon juice. Start adding the water and olive oil mix into the flour, mix well until you have a soft dough that does not stick to the hands. Cover with a damp towel and let it rest for 2 hours.
- Cut the zucchini into thin slices, about 2-3 mm. Add salt, mix well and place in a colander in the sink to allow the zucchini to release any liquid.
- Divide the dough into two pieces, one a little bigger than the other. Wrap the smaller piece in the towel and put it aside.
- Add a light layer of cheese first. Follow with a layer of potato slices—season with some freshly ground pepper. Add an even layer of zucchini slices. Add a layer of the cheese mix. Add another layer of potatoes, zucchini, etc., following the same process. Gently press down as you add more layers. Finish with a layer of cheese.
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- Place the zucchini slices in a colander and sprinkle with some salt. Set aside for 1 hour to drain. This step is important so that the gratin will not become watery. Discard all of the liquid that the zucchini releases, pat the slices dry. Drizzle some oil on the zucchini slices, season with salt, pepper, and oregano.
- Put the sliced potatoes in a large bowl and drizzle 1/4 cup of olive oil over them. Season well with salt and black pepper.
HOW TO MAKE THE BEST AUTHENTIC BOUREKI RECIPE FROM …
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Reviews 4Calories 844 per servingCategory Recipes
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- Cretan Meze. No matter where you’ll be in Crete, you will run across Cretan meze or delicious small bites to share with friends. The origins of these appetizers lie in eastern Mediterranean culture and are usually served to accompany drinks.
- Cretan Dakos – Greek Cretan Salad. Cretan dakos, also referred to as ntakos or koukouvagia, are one of the most popular meze or Cretan salad on the island.
- Kalitsounia – Most Traditional Cretan Pie. Kalitsounias are an inevitable treat while visiting Crete. These are small Cretan pies filled with spinach, onion, fennel and olive oil, or with mizithra cheese.
- Kohli Bourbouristi – Cretan Snails. Snails are a delicacy that have been eaten on the island of Crete for millennia. We were quite surprised to see the abundance of snails at the local markets at the end of winter.
- Horta – Wild Greens. Wild greens known as “horta” have been eaten by Cretans for hundreds of years. These are plants that grow wild in the Cretan fields, olive groves or mountains.
- Xinohondros – Fermented Cracked Wheat With Sour Milk. Xinohondros is an ancient food and not one you will come across easily in restaurants and even tavernas in Crete.
- Chaniotiko Bouréki – Greek Boureki from Chania. Boureki is a traditional dish made with sliced potatoes, zucchini, Cretan mizithra cheese and mint. It is a delicious vegetable pie originally from the island of Crete.
- Marathopita – Fennel Pie. Marathopita is a round flat thin pie made with flour and olive oil and filled with fennel. In the Greek language, “maratho” means “fennel” and “pita” is for pie.
- Antikristo – Traditional Cretan Grilling. Antikristo is a traditional way of grilling meat that is deeply rooted in Cretan culture. This technique is also found in different parts of the world and we experienced it in Patagonia, Argentina.
- Tsigariasto – Lamb or Goat Slow Cooked in Olive Oil. Tsigariastó or Τσιγαριαστό is a signature food in Crete from the western part of the island. It is typically lamb or goat cooked slowly at very low temperatures in extra virgin olive oil.
TOP 10 CRETAN FOOD SPECIALTIES YOU MUST TRY - CRETICO
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- Ntákos. Ntákos, otherwise known as“ Koukouvágia” (owl), is a traditional Cretan Food based on barley rusk. On the rusk there is rubbed tomato and the Cretan cream cheese “myzíthra” while the dish is complemented by olive oil, salt, oregano and olives.
- Stamnankáthi. Stamnankáthi are herbs that have a bit bitter but pleasant taste. It is a type of special and it is very difficult to gather. This plant grows only in Crete.
- Chaniotiko Bouréki. Chaniotiko bouréki is a special zucchini-potato pie made especially in Chania. The basic ingredients are zucchini (pumpkin variety), potatoes and myzíthra cheese (a type of Cretan cheese).
- Chochlioí Boumpouristoí. Snails or “choclioi” is the most popular dish of the Cretan diet! This traditional Cretan recipe is combined with rakí, the traditional local drink and good company.
- Tsigariastó. This traditional dish of western Crete has migrated across the island, because of its delicious taste. Its basic ingredient is Cretan goat or lamb, cooked in olive oil.
- Gamopílafo. This dish is a traditional custom that is served at weddings. The rice, which is called “piláfi”, is cooked in broth of meat that is already boiled, usually lamb and chicken.
- Apáki. The “apáki” is made from pork in Anogia of Crete. It is first marinated for two or three days in strong vinegar made of Cretan wine. Then it is smoked with aromatic herbs and wrapped in a layer of spices and herbs in order to obtain aromatic taste.
- Cuttlefish with Fennel and Olives. This Cretan specialty is one of the most traditional Cretan foods. It is usually cooked during Lent, a period that fennels grow in the Cretan countryside spreading their wonderful aromas.
- Kaltsoúnia. Kaltsoúnia is one of the desserts which are very often served at the end of a meal in Crete. It is a traditional Cretan recipe, found throughout the island, with many different fillings.
- Marathópita. Marathópita is a delicious pie, cooked with a little bit oil in the pan. It is a traditional Crete food but can be found throughout the island.
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