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Burek with meat

Burek with meat

In 2-3 tablespoons of oil, cook the onion, add the meat, paprika, salt and pepper.

Cook the meat, stirring constantly, until it darkens in color ...

Allow to cool, then add an egg and parsley.

Grease a deeper pan well with oil. Place 2-3 sheets of pie, grease the top with a few drops of oil, then place a layer of filling.

Continue in the same way: 2-3 sheets of pie (do not grease each sheet and in no case overdo it with oil) then a layer of filling.

Once the pie is assembled, lightly press the surface, then, with a sharp knife, portion as desired - in squares, rhombuses or triangles.

Beat the egg, mineral water and sour cream well and pour over the burek.

Place in the preheated oven at 190 degrees and bake for 45-50 minutes (depending on the oven, but also on the size of the tray). The burek, when ready, is nicely browned. Allow to cool in the pan, then cut again, following the lines on which it was cut raw.


MEAT PIE (BUREK)

Borek or burek is a pie of Turkish origin that has been taken over by almost all Balkan countries, in different ways of preparation. The Turkish recipe is made with yufka leaves, lamb and sheep cheese. My recipe is with simple sheets of pie and pork or pork and beef mixture. If you opt for a more dietary option, it can also be made with minced chicken.

It is delicious, you can prepare it as an appetizer for the holidays, but, just as well, you can enjoy it at lunch, you can pack it, next to a sana or a kefir, you choose!

INGREDIENTS

2 tablespoons ajvar / mashed tomatoes

1/4 teaspoon chilli flakes

Directions

  • I cut the onion finely, grated the garlic cloves and, together with the minced meat, I hardened it in a tablespoon of oil. I mixed often so that no meat lumps formed. I left the mixture on the fire for about 10 minutes, then I added salt, pepper, chilli flakes and two tablespoons of ajvar. I found ajvar (Serbian pepper paste with eggplant) at Lidl, but if you don't have it you can replace it with two tablespoons of mashed tomatoes and, optionally, a teaspoon of paprika.

I added very little water and left it on the fire for another 5 minutes. After turning off the heat, I added the semolina and mixed well. The role of semolina is to absorb excess moisture.

The meat pie can be served after 15-20 minutes and goes with salad, pickles or whipped milk, sana or kefir. Slice nicely on the cuts made before baking.
It keeps well for 2-3 days in the refrigerator and will be very appreciated by diners. It looks like a “worked” dish, although it is, in fact, an easy recipe, suitable even for the least skilled in the kitchen.


In 2-3 tablespoons of oil, cook the onion, then add the meat and spices.


Cook the meat, stirring constantly, it should not be cooked too much, only until it turns light in color, the blood coagulating.


Add paprika or, in my case, ajvar (a Serbian pepper paste). Mix well and remove from the heat. Allow to cool, then adjust the taste of salt and pepper and add the semolina.


Grease a deeper pan well with oil. Place 2-3 sheets of pie, grease the top with a few drops of oil, then place a layer of filling.


Continue in the same way: 2-3 sheets of pie (do not grease each sheet and in no case overdo it with oil) then a layer of filling. Thus, 5 layers of sheets and 4 layers of filling should be obtained, obviously, ending with sheets - but the number of layers obtained also depends on the size of the tray used.


Once the pie is assembled, lightly press the surface, then, with a sharp knife, portion as desired - in squares, rhombuses or triangles.


Beat the egg, carbonated mineral water and sour cream well and pour over the burek.


Put it in the preheated oven at 190 degrees and bake for 45-50 minutes (depending on the oven, but also on the size of the tray). Burek, when ready, is nicely browned.


Allow to cool in the pan, then cut again, following the lines on which it was cut raw.
Good appetite!


Burek- meat pie, pepper and sour cream

It is a very popular dish in the Orient and the Balkan countries. There are variations from one country to another. In this recipe you will not find the recommendation to grease each sheet with oil, it would be too oily. The sheets will soften from the meat filling helped by the liquid in the ingredients.
For a tray with high walls (yena vessel, ceramic, etc.) of 18 x 28 cm (or slightly larger)

Preparation time 25 minutes

Cooking time 45 minutes

Total time 1 hour 10 minutes

Ingredients

  • 1 packet of pie sheets (no dough!)
  • 750 g minced beef or beef + pork
  • 2 lg oil
  • 250 g onion
  • 1 piece of large red pepper
  • 3 cloves garlic
  • 1 lgr paprika sweet or hot (to taste)
  • salt pepper
  • 1 lg tomato paste
  • 100 ml oil for spreading on top
  • 150 g sour cream for cooking
  • 150 ml of milk or water
  • 1 lg butter for greasing the dish

FILLING for meat pie
1. In a large skillet / saucepan, heat the 2 tablespoons of oil and cook the finely chopped onion and crushed garlic + spices.
2. Chop the pepper and cook it too. If you use pepper paste, do not add it now.
3. After the onion has softened and become glassy, ​​add the meat and continue to cook it, chopping it well with a wooden spoon or a spatula, for about 10 minutes.
4. Add the paprika and tomato paste.
5. Cook for another 4-5 minutes, stirring constantly, then remove from the heat and match the taste with salt and pepper.

ASSEMBLY AND BAKING
Preheat the oven to 190 degrees (stage 5 for the classic stove).
1. Grease the pan well with soft butter (or oil).
2. Place 1/3 of the package with greased sheets, each sheet with melted butter or oil. The last one is no longer greased, because the meat follows.
3. Distribute half of the meat filling.
4. Again place 1/3 of the package with greased sheets each sheet with melted butter or oil. The last one is no longer greased, because the meat follows.
5. Distribute the rest of the meat.
6. Close with the rest of the greased sheets each and sprinkle with oil that we spread with a brush or fingers. Cut the pie into 8-10 pieces (depending on the size).
7. Beat the egg with a fork or fork, then the egg with sour cream and thin with milk.
8. Pour the liquid on top.
9. Bake for 35-45 minutes at 180-190 degrees.
Liv (e) it!


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