Serbian Beef Burek Burek Sa Mesom Recipes

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.

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.

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.