Burek Recipe Card Food

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.

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

TRADITIONAL ROLLED BUREK (BOREK) RECIPE

Steps:

• Gather the ingredients.
• Heat a large frying pan over medium-low to medium heat and add the oil.
• Sauté the onion until soft and then add the ground beef, allspice , paprika , salt , and pepper to taste.
• Cook until the meat is crumbly but not dry. Cool completely before you continue. While ground beef mixture is cooling, preheat oven to 375 F.
• Once cooled, lay one sheet of phyllo dough on the counter. Keep the remaining sheets of phyllo dough covered with a damp kitchen towel, and work quickly to prevent it from drying out.
• Brush sheet with some of the melted butter. Place a heaping 1/3 cup of meat mixture on the sheet along the long side, 2 inches from the edge.
• Fold the bottom over the meat mixture and roll into a snake shape. Cut the roll in half and coil each roll into a snail shape.
• Place rolled dough and ground beef pinwheel on a nonstick baking sheet and butt the end up against the edge of the pan to prevent uncoiling. Brush with additional butter. Continue until you've used all the ground beef.
• Bake in a preheated oven 15 to 20 minutes or until just golden. A hint for handling phyllo dough: Be sure the dough is at room temperature before you open the box. Place the sheets of dough on a large cookie sheet and cover them with plastic wrap and then a heavy towel. In this way, they will not dry out while you are working with them. Work fast for best results and do not have the butter too hot when brushing the dough. Recipe Source: The Frugal Gourmet On Our Immigrant Ancestors by Jeff Smith (Wm Morrow) Reprinted with permission.

BUREK RECIPE CARD

Steps:

• Preheat oven to 350°F.
• In a small frying pan heat the olive oil and add the onions. Cook on medium heat for about 3-5 minutes until the onions are translucent.
• Add the beef and the rest of the ingredients. Cook until the beef is browned.
• Remove beef mixture from heat and place in a bowl and chill in the refrigerator. Warm meat with juice will ruin the delicate phyllo and make it soggy.
• Take phyllo dough and unroll carefully. Cut in half. Cover with a moist tea towel to avoid drying.
• Take 3 sheets of phyllo at a time and place a good amount of meat down the center, leaving about 2" at both top and bottom. Using a pastry brush, brush all around the edges of the dough. Fold in once all around. Fold from the short side up and roll tightly like a cigar. Brush with melted butter and place seam side down on a baking sheet. Bake for about 15 minutes or until the burek are golden brown. Serve with a side of plain yogurt.
• Any leftover phyllo can be stored again in the freezer. Make sure you wrap it tightly so it doesn't dry out.

BUREK

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.

FETA CHEESE BUREK (PHYLLO DOUGH)

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet lightly.
• Mix feta cheese, sour cream, cottage cheese, cream cheese, and eggs together in a bowl. Whisk milk and oil together in a small bowl.
• Brush milk-oil mixture over 3 sheets of phyllo dough and stack together. Place some of the cheese mixture in a straight line on one end of the dough. Roll up tightly to form a spiral shape. Transfer spiral to the baking sheet. Repeat with remaining milk-oil mixture, phyllo dough, and cheese mixture.
• Bake burek in the preheated oven until golden brown, about 40 minutes.

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.

" BUREK" OR FETA CHEESE PHYLLO PIE

Steps:

• FIRST - Let me explain the Feta. We have an Italian Market that sells fresh fruits and veggies etc. and they have a fresh cheese section. I always buy a block of French Feta Cheese. I use half for this recipe and the rest for omelets etc. You can use the prepacked Feta but if you want the full experience you'll need a lot. Also, you may use other variety of Feta (there's Hungarian, Bulgarian even a salt free one) The French is very salty which is why I add cottage cheese. It kind of balances out the saltiness abit. YOU JUST NEED 1 PACKAGE OF PHYLLO. Mine says 32 oz, buy the long box not the country (it's too thick).
• Preheat oven to 350°F.
• In large mixing bowl beat eggs, add 2 cups milk and mix well. Take your block of Feta and cut in half. Use one 1/2 and refrigerate the other. Crumble the Feta into the egg mix and add cottage cheese. Make sure you have nice chunks. Mix well, the mixture should be thick and very lumpy. If too thick add more milk (hence the extra milk).
• Take a large deep baking dish. Sprinkle oil on bottom only (dip your spoon into oil, take out and just drizzle slightly). Lay one sheet phyllo and drizzle with oil, continue until you have 4 sheets. When you add the last sheet place your hand flat on the phyllo sheets and GENTLY gather, without tearing by pulling the sides slightly toward center. (It should resemble a crumpled bed) :).
• Use 1 full Ladle of the egg/feta mixture onto the layer, you don't need to cover all the phyllo (TRUST ME) just don't leave the feta in one spot distribute.
• Layer another phyllo sheet and sprinkle with oil. Layer another sheet of phyllo and again crumple the center then sprinkle the oil (just a little). One Ladle of the egg/feta mix. Continue in this pattern (Don't forget to gather the center each time). If you see that you have alot of the egg/feta mix left you can start to add more than the 1 ladle. Your last layer should be 3-4 layers of phyllo. Don't sprinkle with oil yet. Take a soup spoon and with the handle, tuck in the sides. Now sprinkle with oil.
• Bake for about 30-40 minutes or until the top is puffed and nicely browned.
• Your kitchen with smell wonderful. The Burek will puff high off the top of the pan but once cooled will drop. You must cool completely or you will nto be able to cut with out it falling apart.
• It's moist and a bit salty and goes great with a nice cold beer! You can serve as main meal with salad or as appetizer (cut into small squares).