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
Burek from Jamie Oliver (he calls it Bosnian pie)
Provided by moosefactoryuk
Time 50m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Rip spinach and mix into bowl with cheddar then add cottage cheese, milk or cream, eggs, seasing and nutmeg.
- Layer 3 individually oiled filo sheets on bottom of baking dish. Add thin layer of mixture, and repeat until left with 3 filo sheets on top.
- sprinkle top later with milk and bake at 200c for 10-15 mins then 180c for 10-15 mins
- melt tbl of butter and pinch tsp of salt to 140ml boiling water and drizzle over top layer then let stand for 5 mins.
" BUREK" OR FETA CHEESE PHYLLO PIE
Ok, there are different version of BUREK (some eastern Europeans even Greeks) roll a fresh dough and then spend more time rolling, folding and waiting. But if you're like me and my mom, use phyllo! It's quick and you can always keep it in the freezer. I remember while I was growing up and my mom would make this every Sunday! The smell alone coming from our kitchen used to make me come running home. Please excuse the directions, but the recipe doesn't really have measurements or written directions! This is an old recipe and no one ever wrote it down.
Provided by veraj9170
Categories Savory Pies
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- FIRST - Let me explain the Feta. We have an Italian Market that sells fresh fruits and veggies etc. and they have a fresh cheese section. I always buy a block of French Feta Cheese. I use half for this recipe and the rest for omelets etc. You can use the prepacked Feta but if you want the full experience you'll need a lot. Also, you may use other variety of Feta (there's Hungarian, Bulgarian even a salt free one) The French is very salty which is why I add cottage cheese. It kind of balances out the saltiness abit. YOU JUST NEED 1 PACKAGE OF PHYLLO. Mine says 32 oz, buy the long box not the country (it's too thick).
- Preheat oven to 350°F.
- In large mixing bowl beat eggs, add 2 cups milk and mix well. Take your block of Feta and cut in half. Use one 1/2 and refrigerate the other. Crumble the Feta into the egg mix and add cottage cheese. Make sure you have nice chunks. Mix well, the mixture should be thick and very lumpy. If too thick add more milk (hence the extra milk).
- Take a large deep baking dish. Sprinkle oil on bottom only (dip your spoon into oil, take out and just drizzle slightly). Lay one sheet phyllo and drizzle with oil, continue until you have 4 sheets. When you add the last sheet place your hand flat on the phyllo sheets and GENTLY gather, without tearing by pulling the sides slightly toward center. (It should resemble a crumpled bed) :).
- Use 1 full Ladle of the egg/feta mixture onto the layer, you don't need to cover all the phyllo (TRUST ME) just don't leave the feta in one spot distribute.
- Layer another phyllo sheet and sprinkle with oil. Layer another sheet of phyllo and again crumple the center then sprinkle the oil (just a little). One Ladle of the egg/feta mix. Continue in this pattern (Don't forget to gather the center each time). If you see that you have alot of the egg/feta mix left you can start to add more than the 1 ladle. Your last layer should be 3-4 layers of phyllo. Don't sprinkle with oil yet. Take a soup spoon and with the handle, tuck in the sides. Now sprinkle with oil.
- Bake for about 30-40 minutes or until the top is puffed and nicely browned.
- Your kitchen with smell wonderful. The Burek will puff high off the top of the pan but once cooled will drop. You must cool completely or you will nto be able to cut with out it falling apart.
- It's moist and a bit salty and goes great with a nice cold beer! You can serve as main meal with salad or as appetizer (cut into small squares).
Nutrition Facts : Calories 428.1, Fat 19.3, SaturatedFat 8.8, Cholesterol 120.6, Sodium 971.9, Carbohydrate 43.8, Fiber 1.4, Sugar 2.8, Protein 18.5
BULGARIAN CHUSHKI BUREK (BULGARIAN PEPPERS BUREK)
Make and share this Bulgarian Chushki Burek (Bulgarian Peppers Burek) recipe from Food.com.
Provided by Botha
Categories Cheese
Time 50m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- For the sauce:.
- Mix together the garlic and the spices and then add the yoghurt and then the oil and the vinegar.
- Cool the sauce in the fridge before you serve it.
- For the peppers:.
- Barbecue the peppers (or fry them without oil) until their skin becomes dark brown (be careful not to burn the peppers). Then peel off the skin, clean the handle and the seeds from inside.
- Grind the white feta cheese, the yellow cheese and the tomato and mix them all together. You can add 100ml of the feta cheese water so that the mixture will not be too thick.
- Mix 1 egg and add them to the cheese mixture then add all the spices.
- Fill the peppers with the ready cheese mixture.
- In two separate bowls put the bread crumbs and in the other mix 4 eggs with a pinch of salt and a pinch of baking powder.
- Boil in a pan oil at 180°C and then dip the already filled peppers in the bowl with the eggs, then in the bowl with the bread crumbs, and then again in the eggs and fry them in the oil.
- Serve the peppers hot with a sour sauce.
Nutrition Facts : Calories 1139.6, Fat 78.2, SaturatedFat 27, Cholesterol 375.6, Sodium 2371.3, Carbohydrate 73.3, Fiber 8, Sugar 16.8, Protein 38.3
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