Burek with meat
The burek, which was made with the purchased crusts, is fantastic for both me and my husband. This is not the classic burek, it is made a little differently, but it tastes just as good as the classic one.
- Pour very little oil into the pan and heat, add finely chopped onion and fry until glassy, add garlic and fry just to smell, add meat and fry until the meat turns white and excess water boils. Pepper and salt to taste, I like that there is more pepper in the burek with meat, and you, as you like, add chopped parsley at the end. Set aside to cool.
- In a small bowl, beat the egg, add thick yogurt, oil, flour and baking powder and whisk it all once more to combine.
- Coat a deeper pan, 28 cm in diameter, with oil or spray with baking spray. Put four crusts crosswise to cover the bottom and the rest of the crust should hang over the pan. Sprinkle the bottom of each crust with a mass of yogurt. Count the rest of the crust and divide in half. Take one crust from each pile and crumple / fold a little and sprinkle with the yoghurt mass and so on until you have used up the first half of the crust. Pour the prepared meat over these crusts and spread evenly all over the surface. While you are thinning the crusts, do not press them to slide, they will shrink on their own during baking.
- Now continue with the other half of the crust, making sure you have enough yogurt mass for all the crusts.
- You should have 1 tablespoon of yogurt mass left in the bowl, add a tablespoon of two waters or sour water and stir with what is left. Slowly fold the part of the crust that hangs over all the crusts and brush that crust. When everything is folded, coat with the rest of the liquid and if there is anything left, pour it over the burek.
- Bake the burek prepared in this way in a preheated oven at 200 ° C for about 35 to 40 minutes or until it is nicely browned.
- Cool briefly, place the burek on a plate, cut into eighths, or as you like and serve while warm, with yogurt, kefir or sour milk.
- Pleasant !!!
Burek in various languages has the following names: Turkish börek, Albanian byrek, Greek μπουρέκι or μπουρεκάκι, Hebrew בורקס. Burek is considered by some to be an appetizer, sweet pie or pastry and can most often be found in countries that were once under the Ottoman Empire. This can be said to be a real specialty of this region, made from puff or sourdough and mostly filled with cheese, most often feta, minced meat and vegetables, most often spinach. Burek most likely originated from Turkish cuisine, and the word Börek itself is Turkish. In this country, puff pastry dishes have this name, as well as other dough dishes. The word Burek in the Turkish language has an extremely broad meaning, and in all other languages it is borrowed and the word itself refers only to some types of pastries. The name may come from the Turkish word "bur" which means to bend, similar to the Serbian one, where the words savijača come from savijati and gibanica from gibati, it also describes a layered dish made of dough, and perhaps from the Persian word "būrek". In Turkey, burek is more of the doughy type and usually with full feta cheese. Kürt böreği (“Kurdish burek”) is a burek without filling and is usually sprinkled with powdered sugar. In the former SFRY, the word burek is nowhere used as a hyperonym (such as pie, cake), as in Turkish.