Potato Borek Recipes

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.

LAMB BOREK

Steps:

• Heat olive oil in a saucepan over medium-high heat. Add onion, salt, and lamb. Break up lamb into small crumbles. Cook, stirring occasionally, until most of the liquid evaporates, about 8 minutes. Toss in garlic, currants, pine nuts, cumin, coriander, cinnamon, paprika, black pepper, cayenne, and allspice. Cook and stir for 1 minute.
• Pour tomato sauce into the lamb mixture. Add water, stir, and reduce heat to medium. Cook until lamb mixture dries up and you can stir it without seeing liquid on the bottom of the pan, 20 to 30 minutes. Turn off heat and let cool completely before using.
• In the meantime, combine egg, yogurt, water, and butter in a bowl. Whisk together thoroughly.
• Preheat the oven to 400 degrees F (200 degrees C). Butter a round baking pan or sheet pan.
• Place 2 sheets of phyllo on your work surface. Keep remaining sheets covered with a damp towel. Sprinkle some egg wash lightly on top and spread using a pastry brush. Layer on 2 more sheets, one at a time, brushing some more egg wash over each.
• Line 1/3 of the lamb filling along one wide edge of the phyllo. Roll pastry up starting from the filling side and place it against the edge of the pan. Brush more egg wash on top.
• Shape and fill 2 more rolls with remaining phyllo, most of the egg wash, and filling. Wrap rolls along and inside the first one, filling the pan, and brush with egg wash. Sprinkle sesame seeds on top.
• Bake in the preheated oven until browned and crisp, 35 to 40 minutes. Let cool for 15 minutes.
• Combine yogurt, mint, lemon juice, and garlic for the yogurt sauce. Mix in enough water to achieve desired consistency for dipping. Season with salt and cayenne. Cut borek into wedges and serve with yogurt sauce.

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.

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.

POTATO CIGARETTE BOREK (PATESTESLI SIGARA BOREGI)

Steps:

• Boil potatoes.
• Saute onions with butter.
• Add the boiled potatoes and all the ingredients except egg and seeds. Mix well.
• Line up 3 sheets of phyllo pastry. Put in filling. Roll up ends and add a little water to seal. Repeat the process.
• Brush egg yolk on the top and the sides of rolls. Sprinkle with nigella seeds.
• Cook at 190c for 15 mins until the top is golden.