Potato Borek 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.

POTATO BOREK

Steps:

• Grease and lightly flour a 13 X 9 inch baking dish. Preheat oven to 400 degrees.
• In a large bowl, combine the sunflower oil, yogurt, and eggs. Add the vegetables and spices. Slowly add the flour and mix until combined. Spread in the prepared pan.
• Bake for 40 to 45 minutes, until top browns. Remove from oven and serve warm for breakfast, as a snack or as a side dish.

POTATO BOREK

Steps:

• Fill a medium saucepan with cold water and add the potatoes in.
• Put the pan on medium heat, bring to a boil and gently simmer the potatoes on low heat for 30 minutes or until soft in the middle.
• Cool the potatoes down under running cold water and peel.
• Grate the potatoes and set them aside.
• In a separate bowl, whisk the eggs and then add the milk along with the melted butter.
• Add the mixture into the bowl with the grated potatoes.
• Add chopped parsley, feta and kasar cheese, salt, freshly ground pepper and chilli (if using) to the bowl and give it a good stir.
• Preheat the oven to 180 C°.
• Lay a sheet of yufka on a work surface and spoon ⅓ of the potato filling onto it. Spread the mixture evenly with the back of a spoon, taking care not to tear the yufka.
• Place the second yufka sheet on top and cover it with another ⅓ of the filling.
• Trim the sides of the yufka into a square and place the trimmings on top of the filling.
• Repeat the same with the last yufka and the potato filling.
• Roll the yufka sheet carefully into a neat cylinder.
• Cut the cylinder into two equal pieces.
• Wrap them with cling film and then place them into the freezer for about an hour or until semi-frozen.
• Wrap the cylinder with cling film and place it into the freezer for about an hour or until slightly frozen and easy to handle.
• Cut the cylinder crosswise into slices two fingers thick using a sharp knife, and arrange them on a greaseproof paper-lined baking tray(s).
• Eggwash the slices and sprinkle on some sesame seeds or nigella seeds.
• Cook them in preheated oven for about 30 minutes or until golden and crispy.

POTATOE BUREK - BOSNIAN POTATOE SPIRALS

Steps:

• Heat oil in a non stick pan and add small potatoe cubes. Let fry until they are crispy and brown.
• After a couple of minutes (before potatoe cubes go brown) add onion and garlic. Don't let them burn.(you can add a bit of water to prevent that from happening).
• Add allspice, salt and pepper to taste.
• Butter a dish/pyrex/ with one TB of meltet butter.
• Take one phyllo sheet, brush with meltet butter, and put another pastry sheet on top of it.
• Place potatoe filling on one end of the phyllo sheets.
• Roll up like a cigar and form a spiral.
• Do so with the rest of sheets and filling.
• Place burek spirals into form and brush with the rest of the melted butter.
• Let bake at 180°C until golden, crispy (about 15 to 20 minutes).
• Enjoy with salad and/or yoghurt sauce.