Yugoslavian burek is a savory pastry made from layers of thin dough filled with meat, cheese, or vegetables. It is a popular dish throughout the Balkans and is often served as a main course or appetizer. Burek can be made with a variety of fillings, but the most common are ground beef, cheese, and spinach. The dough is made from a combination of flour, water, and salt, and is rolled out into thin sheets. The filling is then spread between the layers of dough, and the burek is baked in a hot oven until it is golden brown and crispy. Burek can be served hot or cold, and is often accompanied by yogurt, sour cream, or a tomato-based sauce.
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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
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
YUGOSLAVIAN BUREK
This is a delicious dish I found in the Frugel Gourmet cookbook. I sounds hard to make, but it really isn't. The shapes of the meat pies make for interesting conversation.
Provided by L. Duch
Categories Meat
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat a large frying pan and add the oil.
- Saute the onion until soft, and then add the beef, spices, and salt and pepper to taste.
- Cook until the meat is crumbly but not dry.
- Cool completely before you continue.
- Lay 1 sheet of phyllo dough on the counter.
- Brush with some of the butter.
- Place a heaping 1/3 cup of meat mixture acrosss the sheet along the long side, 2 inches from 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 on a nonstick baking sheet and butt the end up against the edge of the pan to prevent uncoiling.
- Brush with additional butter.
- Bake in a prheated oven at 375 degrees for 15-20 min or until just golden.
- Keep the remaining sheets of phyllo dough covered with plastic, and work quickly to prevent in from drying out.
FETA CHEESE BUREK (PHYLLO DOUGH)
An Eastern European delicacy. Probably one of the most loved foods from the Balkans. There are two ways to create burek: with homemade dough or with phyllo dough (pre-made store-bought). In this recipe we will be using the pre-made phyllo dough. You can put potatoes, meat, spinach, boiled cabbage, or feta cheese inside! This one will be with feta cheese. Truly a tasty meal! And very easy to make! Eat with yogurt for authenticity.
Provided by An Ko
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Time 1h10m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet lightly.
- Mix feta cheese, sour cream, cottage cheese, cream cheese, and eggs together in a bowl. Whisk milk and oil together in a small bowl.
- Brush milk-oil mixture over 3 sheets of phyllo dough and stack together. Place some of the cheese mixture in a straight line on one end of the dough. Roll up tightly to form a spiral shape. Transfer spiral to the baking sheet. Repeat with remaining milk-oil mixture, phyllo dough, and cheese mixture.
- Bake burek in the preheated oven until golden brown, about 40 minutes.
Nutrition Facts : Calories 773.7 calories, Carbohydrate 26.5 g, Cholesterol 145.7 mg, Fat 66.2 g, Fiber 0.7 g, Protein 19.4 g, SaturatedFat 23.7 g, Sodium 916.6 mg, Sugar 4 g
Tips:
- Use high-quality phyllo dough for the best results. Fresh or frozen phyllo dough can be used, but if using frozen, thaw it completely before using.
- To prevent the burek from drying out, brush each layer of phyllo dough with melted butter or oil before adding the filling.
- Be generous with the filling. The more filling you use, the tastier the burek will be.
- Bake the burek until the phyllo dough is golden brown and the filling is cooked through. The baking time will vary depending on the type of filling used.
- Let the burek cool slightly before slicing and serving. This will help to prevent the burek from falling apart.
Conclusion:
Burek is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With so many different variations to choose from, there's sure to be a burek recipe that everyone will love. So next time you're looking for a new dish to try, give burek a try. You won't be disappointed!
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