Middle Eastern Style Burek Recipes
BUREK
This recipe is Eastern European in origin; being from Bosnia, my mom made this for me growing up and my whole family always looked forward to it! Serve with Balkan style yogurt for authenticity.
Provided by mms09
Categories Main Dish Recipes Savory Pie Recipes Beef Pie Recipes
Time 1h
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 797.1 calories, Carbohydrate 72.8 g, Cholesterol 115.6 mg, Fat 42.1 g, Fiber 4.7 g, Protein 29.9 g, SaturatedFat 18.5 g, Sodium 707 mg, Sugar 2 g
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.
Nutrition Facts : Calories 200 kcal, Carbohydrate 13 g, Cholesterol 38 mg, Fiber 1 g, Protein 8 g, SaturatedFat 6 g, Sodium 200 mg, Sugar 0 g, Fat 13 g, ServingSize 18 to 20 servings, UnsaturatedFat 0 g
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