Serbian Burek Recipe Meat

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.

SERBIAN MEAT BUREK (SA MESOM)

Steps:

• In a large skillet, cook the meats, onion, and garlic until meat is no longer pink and onions are translucent. Drain in a colander, discarding the fat.
• Return to skillet and mix with salt and pepper to taste. Let cool to room temperature.
• Separate filo dough into 3 piles (about 9 sheets each) and keep covered. Read these tips on Working with Filo Dough.
• Heat oven to 375 F. Lightly coat a 13×9-inch pan with cooking spray. Lay down 3 sheets of filo dough and lightly brush with oil. Repeat two more times until you've used one (9-sheet) pile of filo.
• Spread on half the cooled meat mixture. Then lay down 3 sheets of filo dough from the second pile and lightly brush with oil. Repeat two more times until you've used the second (9-sheet) pile of filo.
• Spread with remaining meat mixture. Then, using the last pile of filo dough, lay down 3 sheets at a time, brushing lightly with oil, until the pile is finished.
• Tuck any straggly ends down the sides of the pan and, using a sawing motion and a serrated knife, cut the burek to the bottom into 12 slices.
• In a medium bowl, mix together the eggs and oil. Add soda water and mix slightly. Pour over the burek and let sit 2 minutes.
• Bake 45 minutes to 1 hour or until golden brown. Let cool in the pan for 15 minutes or so before serving.

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.

ALBANIAN BYREK

Steps:

• Prepare the dough with flour, 1 and a half cups of cold water, 1 spoon of oil, 1 spoon of vinegar and half a teaspoon of salt, so that the dough may obtain average solidity.
• Press and mix the dough well, then divide in two equally sized pieces. Then divide the pieces into 10-12 ball shaped pieces.
• Spread the balls in well-shaped circles of the size of a plate. Place the circle-shaped dough on top of one another so as to obtain two large pies.
• Cover each pie with melted butter and leave for about half an hour to 1 hour.
• During this time wash a bowl of spinach, dock or sorrel, cut thin, add salt and leave in salt for about 15-20 minutes, then squash.
• Mix the spinach, dock or sorrel with half to 1 cup yogurt and 2-3 eggs.
• You can replace the yogurt with crumbled feta cheese. Cover the baking pan with melted butter.
• Spread one of the dough pies to cover the entire pan and gently pull up the ends, then sprinkle melted butter on it and spread the spinach on it uniformly.
• Spread the second dough pie on top of the spinach.
• Cut the byrek in square slices, sprinkle with melted butter and place in a hot oven until cooked.
• Byrek is served hot accompanied with yogurt.