POTATOE BUREK - BOSNIAN POTATOE SPIRALS
This dish was made for me by a Bosnian friend of a friend :). I adored the taste and simplicity of the dish. True and honest comfort food.
Provided by Eismeer
Categories Potato
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a non stick pan and add small potatoe cubes. Let fry until they are crispy and brown.
- After a couple of minutes (before potatoe cubes go brown) add onion and garlic. Don't let them burn.(you can add a bit of water to prevent that from happening).
- Add allspice, salt and pepper to taste.
- Butter a dish/pyrex/ with one TB of meltet butter.
- Take one phyllo sheet, brush with meltet butter, and put another pastry sheet on top of it.
- Place potatoe filling on one end of the phyllo sheets.
- Roll up like a cigar and form a spiral.
- Do so with the rest of sheets and filling.
- Place burek spirals into form and brush with the rest of the melted butter.
- Let bake at 180°C until golden, crispy (about 15 to 20 minutes).
- Enjoy with salad and/or yoghurt sauce.
Nutrition Facts : Calories 384.6, Fat 15.4, SaturatedFat 8.3, Cholesterol 30.5, Sodium 411.9, Carbohydrate 54.8, Fiber 4.2, Sugar 2.5, Protein 7.1
POTATO BOREKS - BOREKAS TAPUKHAY ADAMA
Borekas are savory or sweet pastries made with puff pastry and a variety of fillings. The shape of a boreka usually tells you what the filling is -- triangles for cheese, squares for potatoes, twists for spinach. They are found everywhere on the streets in Israel, often treated as if they were sandwiches. The vendor opens the boreka to add chopped eggs, tomatoes and tahini sauce to the filling (which I haven't listed below, though I do include a recipe for a side of Haminados eggs). He then presents it to you with pickles. The Haminados eggs are simply eggs hard boiled in water containing dried onion peels, salt and pepper, with the option of adding a tablespoon or two of coffee grounds or instant coffee. This imparts a brownish color and wonderfully subtle flavor, which won't taste like either coffee or onions. At the Arab stalls, borekas are sold with a garnish of za'tar and salt. Whichever way you have them, plain or filled, they are totally irresistible. Recipe #178185 is a separate recipe for the Haminados Eggs (Sephardic Huevos Haminados) with variations for the crockpot and oven. Courtesy Anissa Helou.
Provided by Sandi From CA
Categories Breads
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Place eggs in a pot and add oil, salt, pepper, onion peels and coffee grounds, if using, in water to cover. Bring to a boil on high heat, then reduce to a simmer and cover the pot with the lid slightly ajar. (The eggs will be ready in one hour but most cooks leave them on very low heat overnight.).
- Fry the onion in the oil until lightly golden. Season the potatoes with salt and pepper to taste, add the onions and cheese if you're using it, and mix well. Set aside.
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Roll the puff pastry quite thinly, about 1/4" or less, and cut into 6 equal squares.
- Divide the filling into 6 parts. Place one portion in the middle of a square and fold into a triangle. Press hard on the sides to seal well and brush with the egg yolk. Repeat with the remaining dough and filling. Sprinkle the borekas with sesame seeds.
- Bake on the middle shelf of the preheated oven for 25-30 minutes, or until crisp and golden. Check the bottoms to see if they are done they should be brown. Serve warm or at room temperature with haminados eggs.
- NOTES: These cannot be refrigerated, but can be frozen, preferably before baking.
Nutrition Facts : Calories 538.8, Fat 35, SaturatedFat 8.6, Cholesterol 213.7, Sodium 618.5, Carbohydrate 43.3, Fiber 3.2, Sugar 2, Protein 13.4
POTATO BOREK
Make and share this Potato Borek recipe from Food.com.
Provided by Schweik
Categories Potato
Time 1h5m
Yield 1 dish, 12 serving(s)
Number Of Ingredients 11
Steps:
- Grease and lightly flour a 13 X 9 inch baking dish. Preheat oven to 400 degrees.
- In a large bowl, combine the sunflower oil, yogurt, and eggs. Add the vegetables and spices. Slowly add the flour and mix until combined. Spread in the prepared pan.
- Bake for 40 to 45 minutes, until top browns. Remove from oven and serve warm for breakfast, as a snack or as a side dish.
Nutrition Facts : Calories 315.4, Fat 15.9, SaturatedFat 2.7, Cholesterol 49.1, Sodium 532, Carbohydrate 36.5, Fiber 3.2, Sugar 4, Protein 7.1
BOREK ALGERIAN
Borek is usually served in Algeria along side a soup (Chorba) during Ramadan. Borek has a crisp pastry on the outside and is oozing with cheese and meat inside, absolutely delicious.
Provided by Sarah Boudjema
Categories Meat
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Gently saute the onion for around 5 minutes until soft.
- Add the beef mince and brown.
- Add a pinch of cinnamon, salt and pepper, and the chopped parsley and stir well.
- On a gentle heat add the beaten egg taking care not to let it scramble.
- Let this mixture cool or the pastry will disintegrate.
- Place 2 or 3 tablespoons of beef mixture about 1.5 inches from the bottom of the phyllo pastry sheets (feuille de brik) leaving approximately one inch either side.
- Cut the cheese in half and lay across the mixture.
- Pull the phyllo (brik) up from the bottom; fold the sides to the centre of section and continue to roll.
- Place the Boreks (fold side down) in a frying pan with vegetable oil.
- Fry on both sides until golden.
Nutrition Facts : Calories 175.4, Fat 9.6, SaturatedFat 3.5, Cholesterol 29.6, Sodium 128.8, Carbohydrate 12.7, Fiber 1.2, Sugar 0.9, Protein 9.2
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
POTATO CIGARETTE BOREK (PATESTESLI SIGARA BOREGI)
Traditional Turkish dish to eat with a cup of tea
Provided by kuzeyboy
Time 25m
Yield Serves 8
Number Of Ingredients 10
Steps:
- Boil potatoes.
- Saute onions with butter.
- Add the boiled potatoes and all the ingredients except egg and seeds. Mix well.
- Line up 3 sheets of phyllo pastry. Put in filling. Roll up ends and add a little water to seal. Repeat the process.
- Brush egg yolk on the top and the sides of rolls. Sprinkle with nigella seeds.
- Cook at 190c for 15 mins until the top is golden.
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