Meat Burek Recipe 1

MEAT BOREK RECIPE

Steps:

• 1. Finely chop onion, parsley, coriander and garlic. 2. In a large pan over medium heat pour olive oil. Sauté chopped onion and garlic for 5 minutes. Add ground beef. Cook, stirring occasionally until the meat turns brown. Add the spices and stir well. Add tomato paste and stir until well combined. Add pine nuts and stir. Turn the heat off, add chopped herbs and give a last stir. Let cool. 3. Preheat oven to 180C (355F) 4. Place 1 sheet of phyllo on a clean working surface (while you are working with one sheet cover the others with damp kitchen towel). Brush with olive oil and place another sheet on the first sheet. Brush again, thin layer of olive oil. On longer side of the dough, put a line of the meat filling. Roll the dough and place on a baking try lined with parchment paper. If the dough too dry, while you are rolling brush little bit more olive oil. Repeat with the rest of the dough. 5. Bake for 35-40 minutes or until golden brown.

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.

MEAT BUREK RECIPE #1

Steps:

• Heat oven to 350 degrees. In a large skillet, saute onion and ground chuck until meat is no longer pink and the onions are translucent. Drain in a colander. Return meat-onion mixture to skillet and add parsley, salt and pepper, and cook for 1 minute, mixing thoroughly. Remove from heat and let cool to room temperature.
• Lightly coat a 13x9-inch pan with cooking spray. Separate filo dough into two piles (about 14 sheets each) and keep covered. Half will go on the bottom of the pie and half will go on the top. (Read these tips on Working with Filo Dough.)
• Place 2 sheets in prepared pan and brush lightly with oil, folding in any overhanging edges. Add 2 more and brush with oil. Continue until you've used one pile of filo.
• Spread the ground chuck mixture evenly over the filo and to the ends. Begin covering the meat with the remaining filo, again using 2 sheets at a time and brushing with oil.
• Brush 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 eggs with yogurt and soda water. Pour over burek. Cover with plastic wrap and refrigerate 2 hours. Bake 45 minutes or until golden brown. Cool slightly before serving.
• This makes a great luncheon course, entree or appetizer and freezes well cooked or uncooked.