Meat Burek Recipe 2

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.

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.

MEAT BUREK RECIPE #2

Steps:

• In a large skillet or Dutch oven, cook ground beef, ground pork and onions until meat is no longer pink and onions are translucent. Drain in a colander. Let meat cool to room temperature.
• Transfer meat-onion mixture to a large bowl and season to taste with salt and pepper. Add eggs and egg yolks and mix well.
• Separate filo dough into two piles (about 14 sheets each) and keep covered. You will make 2 meat bureks. Read these tips on Working with Filo Dough.
• Heat oven to 350 degrees. Place parchment paper on a baking sheet. Place 2 sheets of filo dough on the parchment and brush lightly with oil. Add 2 more sheets of filo and brush with oil. Continue until you've used one pile of filo.
• Spread half the meat mixture across the long side of the filo in a strip about 4 inches wide, and 1 inch away from the edges of filo. Fold the sides in, then flip the bottom up and begin rolling into a cylinder. Brush lightly with oil over the entire surface of the burek, and form into a horseshoe shape. Repeat with remaining filo and filling.
• Bake about 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.