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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