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Burek recipe

burek

package phyllo pastry
vegetable (sunflower) oil, to sprinkle
1 cup (soda) water with 1 tsp salt, to sprinkle

For the filling
500g ground beef (minced meat)
vegetable oil
1 onion, chopped
salt and pepper

Heat a large frying pan and add the oil, saute the onion until soft and then add the beef. Cook until the meat is crumbly but not dry and add salt and pepper. Cool to room temperature.

On well-oiled baking pan (a round pizza pan) start layering the sheets from the phyllo pastry, lay 2 sheets and sprinkle on top of the second with little of the water mixture and oil. Then add one by one, and sprinkle every one of them until you use around 1/3 of the phyllo pastry.

Add the filling, equally place 1/2 of meat mixture on top of the sheets.

Repeat the layering with the sprinkled phyllo pastry sheets and meat filling, then end with the remaining 1/3 of the phyllo pastry sheets and let it rest for 5 min.

Bake in previously heated oven on 200 degrees 15 min or until golden and then lower the temperature on 180 degrees about 20 min to cook completely.

A bite of Balkans: Burek also known as pita is a layered pastry filled with cheese, spinach, or minced meat, but there are also some new versions such as “pizza burek” (with tomato sauce and mozzarella) and “sweet burek” (with apple and cinnamon), served hot or cold. Traditionally, the dough contains only flour, salt and water and is stretched so thin that it is almost transparent. Most good bakeries still make it this way, but fast & easy recipe is with package phyllo pastry. When working with the phyllo, be sure to keep the leaves covered with a towel as they dry out very quickly.

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4 Comments

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