EASY CROATIAN BUREK RECIPE
You can't miss trying burek when in the Balkans - and you'll fall in love. So, here is an easy to make Croatian burek recipe.
Provided by Chasing the Donkey
Categories Balkan Recipes In English
Number Of Ingredients 15
Steps:
- Take a large bowl and combine the flour and the salt
- Add the water bit by bit, mixing until the mixture forms a dough
- Knead the dough for around five minutes, until it turns quite stretchy
- Split the dough mixture into batches of four and press down to flatten
- You need to find a bowl or a pan which is large enough to hold the dough when it is piled up on top of each other
- Add a little bit of vegetable oil to the pan or bowl and put the first flattened piece of dough inside
- Add a bit more oil (not too much), and add another piece of dough - repeat until you've done the same with all four pieces
- Add more vegetable oil on top of the last piece and place to one side to rest
- Preheat your oven to around 200°C (390°F)
- Add a little vegetable oil over your work surface (a table is best) - just a little!
- Remove one piece of dough from the bowl and remove the excess oil
- Flatten the piece of dough until it reaches a thickness of no more than around half a centimeter
- Handle the dough and stretch it outwards, over and over, so that you pull it to around 1 meter in diameter - you might end up with a few holes but don't worry about it too much. By the end, you should be able to see through the dough
- Take one side of the dough disc and fold it over, towards the center
- Repeat this process until you have a shape that resembles a pentagon
- Repeat with the second piece of dough
- Add your filling (see below for the filling instructions) to the dough piece
- Add the first piece of stretched dough into the middle of the second one, and cut away the thick edge of the second piece - you can throw this away, you won't need it
- Fold over the edges of the dough, so that you get a pentagon shape once more, and put it into a baking pan or tray
- Put the pan in the oven and bake for around half an hour, until it is a golden color
- Remove from the oven and let it cool down
- Cut into 12 pieces
- Repeat the process with the rest of the dough
- Bake until the pastry turns golden, and serve while warm!
- Take a mixing bowl and add in both kinds of cheese, combining together
- Add the egg and combine once more
- Take a large pan and heat up the oil over a medium heat
- Add the onion and cook until soft
- Now, add the mince and cook for around 2 minutes, stirring regularly
- Now, add the potato, the rosemary, the garlic, and the paprika, and stir to combine
- Add the salt and continue to cook, ensuring the beef mince is cooked through
- Once cooked, drain the beef with a sieve to get rid of any excess oil and press down to dry it out
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
BUREK RECIPE CARD
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
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
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