Bureck Food

EASY CROATIAN BUREK RECIPE

Steps:

• Take a large bowl and combine the flour and the salt
• Add the water bit by bit, mixing until the mixture forms a dough
• Knead the dough for around five minutes, until it turns quite stretchy
• Split the dough mixture into batches of four and press down to flatten
• You need to find a bowl or a pan which is large enough to hold the dough when it is piled up on top of each other
• Add a little bit of vegetable oil to the pan or bowl and put the first flattened piece of dough inside
• Add a bit more oil (not too much), and add another piece of dough - repeat until you've done the same with all four pieces
• Add more vegetable oil on top of the last piece and place to one side to rest
• Preheat your oven to around 200°C (390°F)
• Add a little vegetable oil over your work surface (a table is best) - just a little!
• Remove one piece of dough from the bowl and remove the excess oil
• Flatten the piece of dough until it reaches a thickness of no more than around half a centimeter
• Handle the dough and stretch it outwards, over and over, so that you pull it to around 1 meter in diameter - you might end up with a few holes but don't worry about it too much. By the end, you should be able to see through the dough
• Take one side of the dough disc and fold it over, towards the center
• Repeat this process until you have a shape that resembles a pentagon
• Repeat with the second piece of dough
• Add your filling (see below for the filling instructions) to the dough piece
• Add the first piece of stretched dough into the middle of the second one, and cut away the thick edge of the second piece - you can throw this away, you won't need it
• Fold over the edges of the dough, so that you get a pentagon shape once more, and put it into a baking pan or tray
• Put the pan in the oven and bake for around half an hour, until it is a golden color
• Remove from the oven and let it cool down
• Cut into 12 pieces
• Repeat the process with the rest of the dough
• Bake until the pastry turns golden, and serve while warm!
• Take a mixing bowl and add in both kinds of cheese, combining together
• Add the egg and combine once more
• Take a large pan and heat up the oil over a medium heat
• Add the onion and cook until soft
• Now, add the mince and cook for around 2 minutes, stirring regularly
• Now, add the potato, the rosemary, the garlic, and the paprika, and stir to combine
• Add the salt and continue to cook, ensuring the beef mince is cooked through
• Once cooked, drain the beef with a sieve to get rid of any excess oil and press down to dry it out

BUREK

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.

SERBIAN BEEF BUREK (BUREK SA MESOM)

Steps:

• Gather the ingredients.
• In a large skillet, sauté the onion and ground chuck over medium heat until the meat is no longer pink and the onions are translucent.
• Drain in a colander .
• Return the meat-onion mixture to skillet and add the parsley, salt, and pepper and cook for 1 minute, mixing thoroughly. Remove from heat and let cool to room temperature.
• Lightly coat a 9 x 13-inch pan with cooking spray . Separate the phyllo dough into 2 piles (approximately 10 to 14 sheets each) and keep covered so they don't dry out. Half will go on the bottom of the pie and half will go on the top.
• Place 2 sheets in the prepared pan and brush lightly with oil, folding in any overhanging edges. Add 2 more sheets and brush with oil. Continue until you've used one pile of phyllo.
• Spread the cooled ground chuck mixture evenly over the phyllo, pushing up to the edges. Begin covering the meat with the remaining phyllo, again using 2 sheets at a time and brushing with oil. Continue until all of the phyllo is used.
• Brush the entire top lightly with oil. Using a serrated knife and a sawing motion, cut burek all the way to the bottom into 12 squares.
• In a medium bowl, mix the eggs with the yogurt and soda water . Pour over the burek. Cover with plastic wrap and refrigerate for 2 hours.
• Preheat the oven to 350 F. Remove the plastic wrap and bake for 45 to 55 minutes, or until golden brown. Cool slightly before serving.

ALBANIAN BYREK

Steps:

• Prepare the dough with flour, 1 and a half cups of cold water, 1 spoon of oil, 1 spoon of vinegar and half a teaspoon of salt, so that the dough may obtain average solidity.
• Press and mix the dough well, then divide in two equally sized pieces. Then divide the pieces into 10-12 ball shaped pieces.
• Spread the balls in well-shaped circles of the size of a plate. Place the circle-shaped dough on top of one another so as to obtain two large pies.
• Cover each pie with melted butter and leave for about half an hour to 1 hour.
• During this time wash a bowl of spinach, dock or sorrel, cut thin, add salt and leave in salt for about 15-20 minutes, then squash.
• Mix the spinach, dock or sorrel with half to 1 cup yogurt and 2-3 eggs.
• You can replace the yogurt with crumbled feta cheese. Cover the baking pan with melted butter.
• Spread one of the dough pies to cover the entire pan and gently pull up the ends, then sprinkle melted butter on it and spread the spinach on it uniformly.
• Spread the second dough pie on top of the spinach.
• Cut the byrek in square slices, sprinkle with melted butter and place in a hot oven until cooked.
• Byrek is served hot accompanied with yogurt.

BURECK

Steps:

• Preheat oven to 350 degrees F.
• Melt margarine in 13x9" baking pan, layer 6 Filo sheets with melted butter.
• and flicks of water to make bottom crust.
• Brown beef and onion; add seasoniongs. Drain well.
• Place layer of meat on crust.
• Repeat layering until all meat is used.
• Top with remaining layer of Filo, at least 4 sheets.
• Seal edges.
• Bake for 1 hour at 350 F or until brown and crusty.
• If not brown, turn on broiler briefly.