Meat Borek Recipes

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BUREK RECIPE CARD



Burek Recipe Card image

Burek, or Borek depending on what spelling you use is a dish made with phyllo pastry that is filled with meat or cheese. Burek is thought to have originated in Central Asia; it was then adopted by the Ottoman Turks who took it with them to the various corners of their military empire.

Provided by Analida Braeger

Categories     Appetizer

Time 1h15m

Number Of Ingredients 9

1 lb lean ground beef
1/2 Tbs olive oil
1 onion (diced)
2 Tbs parsley (fresh, chopped)
1 tsp salt
1/4 tsp pepper
dash allspice
2 Tbsp butter (melted, for brushed phyllo)
1/2 lb phyllo dough

Steps:

  • Preheat oven to 350°F.
  • In a small frying pan heat the olive oil and add the onions. Cook on medium heat for about 3-5 minutes until the onions are translucent.
  • Add the beef and the rest of the ingredients. Cook until the beef is browned.
  • Remove beef mixture from heat and place in a bowl and chill in the refrigerator. Warm meat with juice will ruin the delicate phyllo and make it soggy.
  • Take phyllo dough and unroll carefully. Cut in half. Cover with a moist tea towel to avoid drying.
  • Take 3 sheets of phyllo at a time and place a good amount of meat down the center, leaving about 2" at both top and bottom. Using a pastry brush, brush all around the edges of the dough. Fold in once all around. Fold from the short side up and roll tightly like a cigar. Brush with melted butter and place seam side down on a baking sheet. Bake for about 15 minutes or until the burek are golden brown. Serve with a side of plain yogurt.
  • Any leftover phyllo can be stored again in the freezer. Make sure you wrap it tightly so it doesn't dry out.

Nutrition Facts : Calories 201 kcal, Carbohydrate 16 g, Protein 14 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 42 mg, Sodium 491 mg, ServingSize 1 serving

TURKISH BOREK



Turkish Borek image

Provided by Scott Conant

Categories     main-dish

Time 2h20m

Yield 10 servings

Number Of Ingredients 11

6 tablespoons extra-virgin olive oil
1 pound mild green peppers, such as cubanelles or Anaheims, stemmed, seeded and coarsely chopped
1 tablespoon pul biber pepper (Aleppo pepper)
1 large onion, coarsely chopped
Salt and freshly ground black pepper
2 pounds ground beef
3/4 cup canola oil, plus more for brushing
5 large eggs
1 cup milk
One 16-ounce package yufka dough
2 tablespoons nigella sativa (black cumin seeds)

Steps:

  • In a large, deep skillet, heat the olive oil over moderate heat. Add the peppers, pul biber and onions, season with salt and pepper and cook, stirring frequently, until softened, about 10 minutes. Add the beef and cook until the liquid has evaporated, about 10 minutes. Season with salt and pepper. Continue cooking over moderate heat, stirring occasionally, until the vegetables are softened, about 15 minutes. Transfer the vegetables and meat to a bowl and let cool slightly.
  • Preheat the oven to 400 degrees F and lightly oil a 9- by 13-inch glass baking dish.
  • In a medium bowl, whisk the eggs with the milk and 1/2 cup of the canola oil. Lay a sheet of yufka on a work surface and brush with the egg mixture; repeat until you have a stack of 2 sheets. Transfer the stack to the baking dish and spread one-third of the beef mixture on top. Repeat the layering twice more with the brushed yufka sheets and beef filling, then end with a stack of brushed yufka.
  • Trim the overhanging yufka slightly and tuck it under itself. Brush any remaining egg mixture on top of the borek, top with the nigella sativa seeds and bake until deeply golden on top and sizzling, about 45 minutes. Let the borek rest for 20 minutes before cutting into squares and serving.

LAMB BOREK



Lamb Borek image

Get your hands on the right ingredients, including about 12 good sheets of phyllo pastry, and you'll find this savory, lamb-filled pastry way easier to make than it appears--not to mention delicious--all thanks to an intentionally soggy dough. That's right! Lightly moisturizing the phyllo with an egg/yogurt/butter wash produces flexible, flavorful, and externally crisp layers upon baking.

Provided by Chef John

Categories     World Cuisine Recipes     Middle Eastern     Turkish

Time 2h5m

Yield 8

Number Of Ingredients 29

2 tablespoons olive oil
1 large onion, diced
2 teaspoons salt
2 pounds ground lamb
4 cloves garlic, minced
2 tablespoons currants
3 tablespoons toasted pine nuts
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon paprika
1 teaspoon freshly ground black pepper
½ teaspoon cayenne pepper
¼ teaspoon allspice
1 ½ cups tomato sauce
¼ cup water
1 large egg
3 tablespoons full-fat plain Greek yogurt
2 tablespoons water
2 tablespoons butter, melted
12 sheets frozen phyllo dough, thawed, or as needed
2 teaspoons sesame seeds
½ cup plain Greek yogurt
2 tablespoons very finely sliced mint leaves
1 teaspoon lemon juice, or to taste
1 clove garlic, crushed
1 teaspoon water, or as needed
salt to taste
1 pinch cayenne pepper, or to taste

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.

Nutrition Facts : Calories 449.2 calories, Carbohydrate 24 g, Cholesterol 110.7 mg, Fat 28 g, Fiber 2.5 g, Protein 25.4 g, SaturatedFat 10.5 g, Sodium 1086 mg, Sugar 5.1 g

BUREK



Burek image

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

1 pound lean ground beef
1 tablespoon ground allspice
1 tablespoon paprika
salt and freshly ground pepper to taste
1 potato, finely chopped
1 onion, chopped
1 (16 ounce) package phyllo dough
¼ cup melted butter

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

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