How to cook burek recipe. Turkish burek with cheese, meat, chicken

3

Prepared by: Lesya Fedunova

11/07/2017 Cooking time: 2 hours 0 minutes

Burek with meat is a pie in the shape of a rolled sausage. The most important secret of delicious baking is properly prepared dough. It should be very thin, and after baking it becomes tender and crispy.

Turkish Bureks

The recipe for tender and tasty Turkish pastries called burek has many variations. And today this pie in Turkey is a real national tradition. The dish can generally be considered the “conqueror and conqueror” of many nations.

Traditionally, Turkish burek is made from thin, tissue-paper-like phyllo dough, which is very labor-intensive to make. Therefore, many Turkish housewives simplify their work and buy the base for pies in stores. By the way, this type of dough is now available for sale in our large supermarkets. In addition, modern women have generally simplified their work to a minimum and use unleavened puff pastry or thin Armenian lavash. The filling for a Turkish pie can be very different: it includes assorted vegetables, cheese and herbs, meat and onions, and much more. Today we will focus on the last option and prepare a delicious and satisfying Turkish burek with meat.

It is better to take meat for the pie with layers of fat. If it is dry, then it is recommended to put butter in the minced meat for greater juiciness. Now let's start looking at how to cook Turkish burek, the recipe is presented in step-by-step photographs for your convenience.

Nutritional value per serving

% of daily value

Based on your age, weight and activity. Serves as reference information.

Log in or register and we can display your daily intake of proteins, fats and carbohydrates

For greasing the cake

Burek

VOTE FOR SAVORY RECIPE OF THE MONTH(4)

Turkish bureki recipe with meat

This dish can be made either in the form of a snail or as a covered pie. There is another option for the lazy: filling in pita bread. Knowing how to prepare yufka or having phyllo on hand (in Austria, stretched dough for strudel is called blatterteig), you might think that this Turkish dish is easy to prepare. The Muslim country's recipe for burek recommends making it from ground beef. Pork, firstly, is not halal, and secondly, it gives a lot of juice. But we don’t need it in a pie. First, heat two tablespoons of crushed walnut kernels in a dry frying pan. Let's put them on a plate. Then add oil and fry a finely chopped large onion. Add half a kilo of minced meat. Salt and pepper. Bring until the liquid is cooked and evaporated. Add a small bunch of parsley. Fry for another two minutes and stir in the nuts. Now we prepare the filling. Mix half a glass of natural yogurt and water, an egg and 70 ml of vegetable oil. Grease the mold with vegetable oil. Take three layers of yufka. Using a brush, lubricate them with filling. Place the layer in the mold. Sprinkle the filling on top. We add another layer. And again the filling. There should be dough on top. Break the egg into the remaining yogurt and grease the product. Place in a preheated oven. The burek will swell at first, but then settle.

Börek with spinach

The cigars are, of course, very original. But tourists who visited Turkey remembered more the snail-shaped pie. Having two layers of yufka, it is very easy to prepare such a burek at home. The Turkish recipe allows you to make this dish with a variety of fillings. The most popular are potato and spinach pies. Let's prepare the last variety. The filling is super easy to prepare. We chop four hundred grams of spinach and a large onion. Salt and season with black and red pepper to taste. Grease a round baking dish with vegetable oil. Turn on the oven at 180°C. In a separate bowl, mix half a glass of water with four tablespoons of vegetable oil. This is necessary to soak the dough. Cut the yufka layer in half. Lubricate each part with impregnation. Place the filling around the edge. Roll the dough into a roll. Place it in a snail-shaped baking dish. We do the same with the second half. We fasten both parts using impregnation. Beat the yolk into the remaining oil water. Lubricate the top of the product with the mixture. If desired, you can sprinkle with seeds (cumin, sesame). Bake for about forty minutes.

Ingredients

• 0.5 kg ground beef
• 250 g ready-made Philo dough (recipe in the Dough section)
• 2 onions
• 1 egg + 2 tbsp. milk
• large bunch of greens (dill, parsley, cilantro, green onions)
• 1-2 cloves of garlic
• half a tsp paprika
• sesame - to taste
• salt, pepper and spices to taste

*Filo dough can be replaced with yeast-free puff pastry

Homemade recipe

Similar recipes:

French brioche bun

Sponge cakes with cream and nut topping

Pies with liver and potatoes

Your feedback and advice

New on the site:

Kebab recipes:

We are in social networks

to follow FOODideas on Facebook

• Recipes Main courses
• First meal
• Side dishes
• Sauces
• Salads
• Snacks
• Bakery
• Dessert
• Beverages
• Conservation

FOODideas (food ideas) is a site dedicated to the art of cooking at home, which contains the best culinary recipes with photographs and detailed step-by-step instructions, especially so that you can prepare any, even the most complex, dish at home.

foodideas.info

Category:

Borek with potatoes

Pie with vegetables is suitable for vegetarians and on fasting days.

What you need:

• 4 medium potatoes;
• bulb;
• milk – 50 ml;
• pool biber or cayenne pepper - tsp;
• parsley - a bunch;
• salt.

How to cook:

• potatoes are boiled in salted water and mashed;
• chop the onion and fry for 10-12 minutes until transparent;
• add puree, chopped herbs, salt, pepper, mix;
• grease the sheet with a mixture of butter (2 tbsp.) and milk, spread the potato mixture on one side, wrap it;
• The rolls are laid out in a spiral, brushed with egg yolk, and sprinkled with nigella seeds.

Bake until golden brown.

Forming the cake

For example, let's make the simplest filling. Mash four hundred grams of Turkish cheese with a bunch of finely chopped parsley. If the cottage cheese is very dry, you can add a little natural yogurt. Now we form our burek with cheese and herbs. The culinary recipe instructs to grease a large sheet of dough (which is not boiled and is already covered in a baking dish) with vegetable oil. We lay out half of the smaller layers on it. We also coat each one with oil. Add half of the filling. Level it out and sprinkle with oil. Place the remaining boiled layers of dough on top. Each one is filled with filling and greased with oil. We pick up the hanging edges of the large lower layer, throwing them up. Lubricate the product with egg yolk and vegetable oil. Bake until golden brown over moderate heat.

Filling recipes

What they don’t put in bereks! And spinach (both solo and with boiled chopped eggs), and minced meat, and leeks, and potatoes. As for the shape of the pie, here too we see variety. There is pouf-berek - crescent-shaped pies. They also prepare small portioned snails, “cigars”, and “pizzas”. But the classic Turkish burek with cheese remains popular among tourists. The recipe for its filling is simple. Mix the cheese with chopped herbs (dill, parsley). What do you think of this filling recipe? Mix equally white and yellow cheeses (feta and, for example, Dutch) - two hundred grams each. Add finely chopped dill and green onions. Squeeze two cloves of garlic. To make the mass a little viscous, add sour cream or yogurt.

Recipe: Turkish börek with cheese

Products we will need! Our phyllo dough is called Yufka dough in Turkish stores - maybe this name is closer to someone. For those who are not familiar with this test, there is a way to prepare it at home on the website.

Grind feta cheese and cottage cheese to medium crumbs. Add finely chopped dill - I used frozen. There can be many options for filling cheeses - feta cheese, feta, just wet cheese (I don’t know the name). Here the filling is selected according to taste, but the salty taste should be present - more or less, depending on your preferences. There are also options with greens - you don’t have to add them - I love cottage cheese with dill.

Cover a baking tray measuring 25*30 with baking paper. Place one layer of dough on the paper. My dough was in the form of circles, I put the dough layer in one even piece, the edges hung down, but you can tear it off - it doesn’t matter.

Mix eggs, milk, vegetable oil and salt with a whisk. Add plain, highly carbonated water and stir. The filling is ready.

Pour the filling onto the first layer of dough - about one ladleful of soup. The filling will not spread evenly, that's okay.

Scatter the cheese filling randomly on top of the filling. I ended up with four layers of filling, so you can visually divide the filling into 4 parts.

Cover the filling with layers of dough. The dough is thin, it breaks very easily, there is no need to try to shape it into the correct rectangle - you can and should simply cover the filling with pieces of dough.

We repeat the procedure as many times as there is enough filling - dough, filling, filling, etc. The top layer should be made of dough. I simply placed the overhanging edges over the cheese and filled in the missing space with a small sheet of dough. Fill the pie with the remaining filling. If you find that the filling is not enough, you can additionally mix milk, oil and gas in equal parts (for example, 20-30 ml each). water and add on top. Let the cake soak for 2 hours. That's what I was told in the original - I couldn't stand it, I only waited 1 hour. Preheat the oven to 200 degrees, bake the pie until golden brown for 30 - 40 minutes.

And here he is!!! In the oven the cake will puff up and the top will become hard. To be on the safe side, I pricked the cake with a wooden splinter to let out steam - this step was not specified, but it didn’t seem to be unnecessary either. When the cake sits outside the oven for a couple of minutes, it will sink and become soft.

Now you can cut it... Very tasty both warm and cold. I like it warm!

Some may think that the pie is a little fatty, but this specificity of Turkish cuisine is delicious and high in calories! Tender, melt-in-your-mouth dough, juicy filling - the result simply shocked me! This is what I've been looking for for a long time!

I treat you with all my heart!!!

Bon appetit!!!

This recipe is part of the “Cooking Together - Culinary Week” campaign. Discussion of cooking on the forum - https://forum.povarenok.ru/viewtopic.php?f=34&t=6809

How to cook Turkish burek, recipe with photo

1. Remove the film from the meat, rinse and dry with a paper towel. Peel and wash the onion. We twist the products through the middle grid of the meat grinder. Add peeled garlic cloves, passed through a press, to the minced meat. Salt, pepper and add spices. Mix the filling well. It is more convenient to do this by hand.

Tip: if the meat is lean, then add butter or olive oil - this will make the pie juicier.

2. Roll out the phyllo dough very thinly, and then stretch it with your hands so that the sheet is transparent. Spread it on the countertop and lay out the minced meat along one edge in the form of a long sausage with a diameter of 2.5-3 cm, as can be seen in the photo.

3. Carefully roll the dough into a roll.

4. Next, we will form the burek with our hands. We spirally twist the roll and place it on a baking tray, which we first grease with a thin layer of olive oil.

Tip: if you place a silicone mat on the baking sheet, then the baking sheet will not need to be greased - the cake will not stick to it.

5. We will continue to roll the meat filling into rolls, layering them in the shape of a snail. The pie can be any size, the main thing is that it fits on the baking sheet =) .

6. Beat the egg into a small bowl and stir it with a silicone brush.

7. Generously brush the pie with egg. If there is any left, just pour it on top. The pie is also poured with cream, which will also give a beautiful golden brown crust.

Tip: for added piquancy, you can sprinkle the product with sesame seeds. By the way, in the Turkish original, sesame is used for this recipe. Therefore, it will not be superfluous.

8. Heat the oven to 180 degrees and bake the product for 30-40 minutes. Readiness can be seen by its color. When the cake has acquired a beautiful golden hue, it can be removed from the oven.

9. Turkish burek is ready, serve it hot, freshly baked. With this pie you can feed the whole family a hearty dinner!

Happy tea drinking everyone!

I bring to your attention a selection of non-stick silicone mats that are convenient for baking.

Silicone mat Regent Inox “Silicone”, 38 cm x 28 cm, best seller

Silicone mat Regent Inox “Silicone”, 38 cm x 28 cm, best seller

Set of Bradex non-stick grill and oven mats. New. Best-seller

Baking mat "Marmiton", non-stick, 33 cm x 40 cm, best seller

Bradex baking mat “Baker”, 28 cm x 38 cm, best seller

Borek with cottage cheese

Turkish pie with cottage cheese is eaten for breakfast.

Ingredients:

• cottage cheese (fat content 9%) – 200 g;
• cream cheese (Mascarpone, Philadelphia, Violette) – 100 g;
• sour cream (fat content 15%) – 100 g;
• 2 eggs;
• milk – 100 ml;
• vegetable oil – 50 g;
• salt to taste.

Cooking technique:

• mix cottage cheese, cream cheese, sour cream and eggs in one bowl;
• beat milk and butter separately;
• the phyllo sheet is greased with a milk-butter mixture;
• spread a layer of curd and cheese mass, roll it up, pinch the edges;
• alternately roll up other sheets;
• Place the roll on a greased baking sheet, forming a “snail”.

Delicious recipe! Green tomatoes for the winter with celery

Bake in the oven at 180 degrees for 40 minutes.

Turkish bureki recipe

Today we will learn how to cook Turkish bureks. or minced meat you will find in this article. We will also provide detailed instructions for preparing other types of bureks. After all, there are countless variations of this Turkish pastry. It doesn’t even always look like a pie made from a snake-rolled dough sausage with filling. There is also a cigar-burek. This Turkish dish is often compared to Italian lasagna. The most difficult thing in making burek (it would be more correct to call the pie börek) is the dough. It's called "yufka". For some types of börek, filo dough is used. Since they are all very labor-intensive, Turkish housewives do not bother themselves much and buy the base for pies in stores. But sometimes they prepare the dough for börek themselves. We will tell you how to make a yufka. And for the lazy, we’ll reveal a secret: the dough can be replaced with thin Armenian lavash. But it is suitable only for some types of börek. For other varieties, you can use ready-made puff pastry.

Let's start, of course, with the base, the dough, which forms the burek. The traditional Turkish recipe suggests preparing yufka from two glasses of flour, one hundred milliliters of water, two eggs, salt and a small amount of butter (you can spread it), which must first be melted. You need to be patient. Sift the flour into a deep bowl and make a depression at the top of the mound. Beat eggs in there, add water and salt. Add half a spoon of oil. Knead the dough thoroughly, sprinkle with flour and let stand for a quarter of an hour. Then roll it out into a layer two centimeters thick. Grease with 3 tablespoons of oil. We cut the layer into three parts, stack them on top of each other and roll out again. Grease again with 3 tablespoons of oil. Again, cut into three parts, which we stack one on top of the other. Knead for a few minutes and form balls the size of Roll out each one very thinly to make a circle sixty centimeters in diameter. Now you need to let the yufka dry a little.

There is a type of dish that is very reminiscent of lasagna. It is called “water burek”. The Turkish recipe suggests making the dough for it according to the principle of lasagna. To do this, add four eggs and half a glass of salted water to 640 grams of sifted flour. Knead the elastic smooth dough, adding vegetable oil. We divide it into several parts. One of them must be larger than the others. Let the dough rest for half an hour under a towel. We roll out all the parts into very thin layers. Place the largest one in a mold greased with vegetable oil. The edges of the dough should extend significantly beyond the edges of this baking sheet or frying pan. Boil salted water in a saucepan and boil each layer for a minute. Dry on a towel. Due to the cooking process, such a dish, regardless of its filling, is called water börek.

Recipe 6: Burek with cottage cheese and spinach

• flour - 480 gr
• water - 220 ml
• yolks - 3 pcs
• vegetable oil - 35 g
• vinegar 9% - 1 tsp.
• salt - 0.5 tsp.
• sugar - 0.25 tsp.
• cottage cheese - 350 gr
• spinach - 150 gr
• butter - 50 g
• yolk and cream for greasing burek
• sesame seeds
• spices, garlic, pepper

We start by preparing a dough called phyllo. Carefully sift the flour onto the work surface in a mound. Make a small indentation in its center. Pour in the yolks.

Warm the water slightly. Add salt, vinegar, sugar to it. Stir until the salt crystals are completely dissolved. Pour water into the well in the flour.

Knead the dough for several minutes. Then pour in vegetable oil.

Continue kneading until you obtain a smooth, homogeneous dough that does not stick to your hands. Do not add additional flour, otherwise the phyllo will turn out very tough.

Toss the resulting piece of dough on the countertop at least 50-60 times. With each hit on the table, the dough will become softer and more pliable. This stage should never be ignored, because the formation of the correct test structure will depend on it.

Wrap the finished dough in film. Leave it on the table for 1 hour.

The filling for the burek will be cottage cheese with the addition of spinach leaves. But you can use cilantro or basil. Rinse the greens and place them in the pan. Add a little oil, pepper, chopped garlic and salt.

Saute the spinach over high heat for a few minutes. As soon as it has greatly reduced in volume and darkened, immediately remove from the stove.

Mash the cottage cheese in a deep container. Add spinach to it and stir.

After an hour, turn the dough out onto your work surface. Divide it into 4 parts.

Cover the table with a cotton towel. Roll out each piece of dough into a small layer. And then continue to stretch the edges with your hands, trying to keep its thickness to a minimum. The pattern on the towel should be clearly visible through the dough.

Spread the cottage cheese and spinach evenly onto the prepared thin layer of dough. Do not overdo it with the filling, otherwise the dough will begin to tear.

Melt the butter. Roll the dough into a roll, brushing each layer with butter.

Roll the finished roll into a ring. Place it on the prepared baking sheet.

Do the same with the rest of the dough. The result will be a round beetroot pie.

Mix the yolk and a small amount of cream. Generously lubricate the surface of the burek.

Sprinkle the burek with sesame seeds. Bake at 180 degrees for about 15 minutes. Try not to overcook the pie in the oven. You will recognize readiness by the uniform golden crust on the surface of the burek.

Recipe 4 Serbian burek with photo

Bureks are delicious pies made from thin dough with meat, vegetable or cheese filling. For those who cannot buy phyllo dough, you can use yeast-free puff pastry. We will prepare bureki with meat filling.

Burek is a dish that originates from Turkey and is popular in countries that were formerly part of the Ottoman Empire. In Greece and Cyprus, in Bulgaria and Montenegro, burek is prepared almost identically from a special puff pastry phyllo and stuffed with minced meat, vegetables or cheese, in particular feta.

Filo or phyllo is a fresh, very thin, stretchable dough, sold in layers of 10 layers. Used in Mediterranean cuisine. The Greek word Phyllon means "leaf". The layers of dough can be paper thin or several millimeters thick.

Filo dough is widely used in Greek and Turkish cuisines in both sweet and savory dishes. In Turkish cuisine, baked goods made from this dough are called borek or boregi, in Albanian cuisine - byrek. Hence the name of pies made from this dough – burek.

• Mixed minced meat or beef - 0.5 kg
• Onion - 2 large heads
• Potatoes - 2 large
• Salt
• Pepper
• Olive oil
• Puff pastry without yeast - 0.5 kg (4 leaves) or a package of phyllo dough.
• Flour for dusting

How to cook burek in Serbian style: peel the vegetables. Defrost the dough by placing the plates separately.

Grate the potatoes on a coarse grater, finely chop the onion and mix with the minced meat. Let's add salt and pepper.

If you have phyllo dough, then take 2-3 sheets of dough, put a little minced meat, and first roll the dough into a tube,

and then in the form of a circle. Place on a baking sheet greased with vegetable oil.

You can place the “tubes” directly on a baking sheet, without twisting them into circles. Or twist a large spiral of tubes.

Bake bureki at 250 degrees for 20-25 minutes. Let cool for a few minutes, covering the pan with a towel.

This is where I would say goodbye to you, wishing you a bon appetit if I had phyllo dough.

And I still have to roll out the puff pastry sheets as thin as possible.

We try to roll out the dough in one direction. As a result, we get a thin long “scarf”, which we grease with oil.

Place the minced meat on it and roll it into a thin tube.

It turned out to be such a long tube.

Grease a baking dish with oil and place a spiral-shaped tube on it. Let's add one more to it. This dough and minced meat make two bureks. Don't think that this is a lot - they are so tasty that they are eaten quickly.

Place the baking sheet in an oven preheated to 220 degrees for 40 minutes. Sprinkle the finished burek with water and cover with a towel for 20 minutes.

Then take the burek out of the mold and cut it into pieces. You can bake burek with other fillings

Borek with minced meat and pumpkin

The combination of meat and pumpkin makes the dish aromatic and tender. The melon crop is chosen to be small in size. During the cooking process, the mixture is generously flavored with spices.

Products:

• pumpkin (peeled) – 200 g;
• minced meat (lamb or beef) – 0.5 kg;
• onion – 1 pc.;
• oil (olive or sunflower) - 50 g;
• grated fresh ginger, cinnamon, paprika, coriander – 4 g;
• salt, pepper mixture - to taste.

How to do:

• the pumpkin pulp, cleared of peel and seeds, is cut into cubes;
• Place chopped onion on a hot frying pan and fry until transparent;
• lay out the pumpkin, fry for 5 minutes, lay out the meat;
• add spices, cook for 10 minutes without a lid, stirring occasionally;
• Place the finished mixture on a plate and cool.

The rolled “snail” is smeared with mala and sprinkled with sesame seeds. Bake in the oven at 200°C for 35-40 minutes.

Cigar-burek Turkish dish step by step recipe

The dish owes its name to its shape. This is not a pie, but tortillas rolled into the shape of a Cuban cigar. They are served as a snack with beer in Turkish bars. The classic filling for “cigars” is feta cheese with dill. This Turkish burek recipe suggests preparing it from stretched phyllo dough. But we will replace it with ready-made Armenian lavash. Let's prepare the filling. Mash cheese or 450 grams of salted cottage cheese with a fork. Add three yolks, a finely chopped bunch of dill, a clove or two chopped garlic. Beat the whites. Cut the pita bread into squares about ten centimeters long. Place a spoonful of filling on the edge of each piece. Roll up the “cigar”. Wet the outside of the square with whipped egg white so that the dough does not unfold. Heat vegetable oil in a frying pan and fry the cigars until golden brown. Place on napkins to drain the oil.

With Chiken

Many people like classic Turkish burekas rolled with a snail. The chicken recipe allows you to give the pie this shape. This meat is somewhat dry, and the tubes will not spread. Prepare the filling from boiled chicken and parsley. Cut the puff pastry into long narrow strips. Place the filling in the middle. We pinch the dough. We roll the sausages into a snail shape in a baking dish lined with baking paper. The oven should be well heated to two hundred degrees. Bake for about half an hour. Turn off the oven and place a few small pieces of butter on the snail.

Baking and Serving Tips

Serve the burek warm, cut into portions.

Turkish burek is delicious with yoghurt lassi. To make this drink, lightly dilute low-fat yogurt with water, add a pinch of sea salt, a couple of basil and mint leaves and a peeled lime wedge. Beat everything with a blender.

Tips and tricks for housewives that will help make the dish tastier and more varied:

• You can add dill or parsley to any minced meat;
• add crushed walnut kernels, fried in vegetable oil and mixed with herbs, to minced meat or chicken;
• place a few pieces of butter on the finished hot pie;
• Brush each sheet of dough with salted and peppered yogurt and egg before adding the filling;
• form cigar-shaped rolls from the dough with filling and fry them in hot vegetable oil in a frying pan.

Change the filling, use different types of dough, add your favorite herbs and spices, make pies of different shapes. You can make your own excellent versions of this delicious pie.

Take a few more recipes from Turkish cuisine: babaganoush, Turkish eggplant, achma, gubadia, imam bayaldi. You can also prepare oriental sweets: Turkish delight, kurabiye. Try it and you will succeed!

Bon appetit!

Techniques for preparing fillings

With minced meat and pumpkin

1. Peel the pumpkin, remove seeds, cut into convenient slices and grate on a coarse grater.
2. Peel the onion and cut into cubes.
3. Heat the vegetable oil, put the onion in it and, stirring, bring until transparent.
4. Add grated pumpkin and stir.
5. Add minced meat. Salt and pepper the filling. Use a mixture of 5 peppers: black, white, red, allspice, paprika - green or red.
6. Fry the minced meat for 10 minutes. Place the filling in a bowl and cool.

Difficulty level: easy.

Cooking time: 30 min.

With chicken and cheese

1. Boil the chicken. The broth will go for the first course. Finely chop the meat.
2. Grate the cheese on a coarse grater.
3. Wash and finely chop a bunch of parsley.
4. Combine all ingredients, salt to taste. Add your favorite spices.

Cooking time: 20 min.

Preparation time: depends on the chicken - homemade takes longer to cook.

Difficulty level: easy.

With cottage cheese

1. Finely chop the greens.
2. Mash the cottage cheese. Salt it and mix with herbs and yolks.
3. Crush the garlic and stir it into the filling.

Cooking time: 15 min.

Difficulty level: very easy.

With chicken eggs

1. Wash, boil, peel and chop the eggs.
2. Wash the spinach, chop, mix with eggs and add salt.

Cooking time: 10 min.

Difficulty level: very easy.

With potato

1. Boil the peeled potatoes in salted water. Drain the water and mash the potatoes with a potato masher.
2. Heat the vegetable oil. Peel the onion. Cut it into cubes or thin half rings. Fry the onion in oil until transparent.
3. Combine onions and potatoes. Salt, add spices, mix well.

Cooking time: 30 min.

Difficulty level: easy.

Burek in Serbian

Bureks are delicious pies made from thin dough with meat, vegetable or cheese filling. For those who cannot buy phyllo dough, you can use yeast-free puff pastry. We will prepare bureki with meat filling.

Burek is a dish that originates from Turkey and is popular in countries that were formerly part of the Ottoman Empire. In Greece and Cyprus, in Bulgaria and Montenegro, burek is prepared almost identically from a special puff pastry phyllo and stuffed with minced meat, vegetables or cheese, in particular feta.

Filo or phyllo is a fresh, very thin, stretchable dough, sold in layers of 10 layers. Used in Mediterranean cuisine. The Greek word Phyllon means "leaf". The layers of dough can be paper thin or several millimeters thick.

Filo dough is widely used in Greek and Turkish cuisines in both sweet and savory dishes. In Turkish cuisine, baked goods made from this dough are called borek or boregi, in Albanian cuisine - byrek. Hence the name of pies made from this dough – burek.

How to cook burek in Serbian style: Clean the vegetables. Defrost the dough by placing the plates separately.

Grate the potatoes on a coarse grater, finely chop the onion and mix with the minced meat. Let's add salt and pepper.

If you have phyllo dough, then take 2-3 sheets of dough, put a little minced meat, and first roll the dough into a tube,

and then in the form of a circle. Place on a baking sheet greased with vegetable oil.

You can place the “tubes” directly on a baking sheet, without twisting them into circles. Or twist a large spiral of tubes.

Bake bureki at 250 degrees for 20-25 minutes. Let cool for a few minutes, covering the pan with a towel.

This is where I would say goodbye to you, wishing you a bon appetit if I had phyllo dough. These wonderful bureks were prepared by my sister and her friend from Serbia. And I still have to roll out the puff pastry sheets as thin as possible.

We try to roll out the dough in one direction. As a result, we get a thin long “scarf”, which we grease with oil.

Place the minced meat on it and roll it into a thin tube.

www.russianfood.com

DESCRIPTION

I would like to invite you to try a very tasty pie with a rich cheese filling... and with a rich history of origin!!! This pie belongs to Balkan cuisine... However, there are several varieties of this pie. In fact, Burek is a type of pastry common in Mediterranean countries. It is baked mainly from the thinnest Greek phyllo dough. Burek's roots go back to the times of the Ottoman Empire. According to legend, in 1498, the famous Turkish baker, Mahmed Ogly, left his native Istanbul and went to Serbia to conquer European open spaces. New trends in national oriental cuisine appealed to Serbian culinary masters, and they, together with an Ottoman baker, created a special baking recipe that would capture the imagination of any gourmet. Since then, burek has gained fame and, moreover, has become a traditional dish throughout the Balkan Peninsula. Today, burek is firmly rooted in the life of the Balkans, and each country has added its own unique touch to this recipe. The Bosnian or Serbian burek, for example, is made in a spiral shape, which is considered the classic shape. And I want to offer you a more simplified version of this pie... It will be delicious! Help yourself! ))))

Video recipe for making Turkish burek

https://youtube.com/watch?v=pf5lKgxo5uA%3Frel%3D0

Friends, if you liked the recipe, write your reviews in the comments.

It is very important for me to know your opinion, this will make the site more interesting and useful. Click on the social buttons to say thank you to the blog

Join the Delicious Kitchen group on VKontakte, subscribe to regular newsletters of new recipes. Sincerely, Lyubov Fedorova.

Try cooking other dishes with Delicious Cuisine:

Recipe for a pie made from puff pastry with minced meat. How to work with puff pastry correctly

Napoleon cake made from ready-made puff pastry with custard: a quick recipe that will delight any housewife

vkysnayakyxnya.ru

Description of preparation

Share

Here is a delicious Turkish dish from the borek or burek (or börek) family - baked goods made from yufka or filo dough. After baking, the thinnest sheets become crispy, and the product acquires a layered appearance. Turkish Meat Borek, which we will prepare today, is called kol borek.

And this very crunch... pie or small products, baklava or baklava, they have been driving crazy people with a sweet tooth and lovers of savory baked goods in different parts of the world for hundreds of years.

The dish came to the modern culinary tradition of Turkey from the cuisine of the Ottoman Empire. Many peoples conquered by the Ottoman Empire assimilated this dish into their cuisine.

You've probably loved chi-borek since childhood. I love it very much!

Ingredients and how to cook

Only registered users can save materials in the Cookbook. Please login or register

ingredients for 12 servings or - the number of products for the servings you need will be calculated automatically!'>

Total:

Cooking time: 1 hour 45 minutes

How to cook yufka?

I have already told you how to cook yufka at home more than once.

For example, a bright, colorful Turkish dish - Yufkali sis kebab. In this kebab, juicy, aromatic minced meat with walnuts or fresh pistachios is wrapped in a pile of crispy thin dough and placed on wooden skewers. I'm sure you've never tried such a dish.

Sultan kebab with chicken (Tavuklu Sultan Kebabi) consists of pieces of chicken with vegetables, as if in a box, baked in crispy yufka dough, under a delicious turban of delicate creamy bechamel sauce and cheese.

If you don't like to work, don't replace your yufka with lavash from the store across the street! I recommend making a replacement with phyllo dough, which is more suitable for this recipe. I wrote in detail about the filo and kadaif dough in a note. Read it, maybe you will learn something new for yourself.

For fun, look at what kind of kebabs exist in Turkish cuisine. Yes, yes, there are very, very many of them!

Shall we cook?

Friends! I'm very happy to answer your questions. Write them in the comments to the recipes. Follow me on social networks. If you want to use my photos or recipes from the Tasty Notes website, write to: There are no borrowed “texts” or other people’s photographs on my website. Good luck!

Collections of recipes for the season

Login to the site

If you are registered and this is your first time on the updated site, go through the password recovery procedure.

Registration

Thank you for registering!

To complete registration, follow the link from the letter sent to you by email
Return to site

Thanks for reaching out!

A letter with information to reset your password has been sent to your email
Return to site

Agreement to terms and conditions

Agreement to the terms and conditions is required to use this form.

Product added to cart

The minimum amount for delivery is 1000 rubles. You need to add goods worth 230 rubles here or later on the partner’s website. Delivery terms

YOUR CITY - ?

We want to make our website better for you, so we collect analytics about your visit using cookies. By continuing to use the site, you agree to this. More information about the collection and processing of data can be found in the Personal Data Processing Policy.

SELECT CITY

General principles for preparing an oriental dish called Burek Burek

The general principles for preparing this dish are as follows:

• To make the dish more juicy, the dough must be rolled out very thin.

• Also, the dough needs to be cooked to give it some hardness.

• In addition to minced meat or coarsely chopped meat, between the layers of burek (burek), you can put feta cheese (cheese made from cottage cheese, not a hard variety) or vegetables.

• In general, traditionally, you need to add greens to the filling of burek (burek), and sprinkle sesame seeds on top of the dough, which will add a special piquancy to the dish.

• In general, the most delicious burek (burek) is a freshly prepared product that has not yet dried out.

Step-by-step photo recipe for Turkish Burek burek with turkey meat from Filo dough

step 1

Stir the yolks, vinegar, salt and sugar in warm water.

step 2

All grains of salt and sugar should completely dissolve.

step 3

Sift the flour and pour the liquid ingredients into it. Knead for a couple of minutes.

step 4

Then add vegetable oil and knead the dough very well.

step 5

Then you need to hit the dough on the table 50 times or more. You just lift it off the table and throw it. This will make it more elastic. And leave the dough for 1 hour at room temperature, covered with film.

step 6

In the meantime, let's start with the filling. Cut 1 onion into small cubes.

step 7

Pass the meat and the second onion through a meat grinder. Salt to taste.

step 8

Place our minced meat in a heated frying pan with a piece of melted butter.

step 9

And fry it a little. The meat should not brown too much. Let it remain white, so it will be juicy.

step 10

Transfer the meat to a separate bowl, add a little vegetable oil to the same pan and fry the onion until golden brown.

step 11

Cut the tomatoes into small cubes.

step 12

Mix with meat, add fried onions and finely chopped herbs.

step 13

Salt and add spices. Dried basil works great here.

step 14

Preparing the fill. Mix sour cream or classic white yogurt with yolks.

step 15

Grease a round baking dish with butter.

step 16

Melt butter to brush the dough

step 17

Cut the rested dough into 6 pieces. My dough makes enough for two servings of burek. Therefore, you can divide the specified amount of ingredients into two parts.

step 18

Take one piece of dough. And we cover the rest with film so that they do not dry out. Grease the table with a drop of vegetable oil and begin to roll out the dough. First, we help ourselves with a rolling pin.

step 19

Then we stretch the dough with our hands. On the palm, on the fist, on the table. Try what is more convenient for you.

step 20

Stretch the dough to a very thin, transparent sheet. And trim the edges. Since they still remain thick, it is difficult to pull them out completely.

step 21

Spread about 1/4 of the filling onto the dough.

step 22

And we begin to roll the roll. At the same time, grease each turn of dough with melted butter.

step 23

We twist the resulting sausage into a snail and place it in the center of the mold.

step 24

We repeat the same thing 2 or 3 more times. It should look like a snail, covering the entire shape. Pour sour cream and yolks on top.

step 25

And sprinkle with sesame seeds. Place in a preheated oven at 180 degrees for 30-40 minutes.

Recipe 5: Burek meat pie

Turkish bureki, recipe with meat, this is the iconic national dish of Turkey. This tasty and tender traditional pie can be considered the “conqueror and conqueror” of many nations, like the Ottoman and Balkan Empires, where the national attribute was originally burek (burek). Technologies for making food are often a real family business and a cult tradition, when bureks are prepared in huge sizes with four or even six hands.

This dish has a wide variety of fillings, but the most common are lamb meat and salted cottage cheese with herbs. Also a prerequisite for the success of the national burek is thin rolling out of filo dough, which should be no thicker than paper, tracing paper or parchment.

• Flour – 250 grams
• Boiled water – 150 ml
• Salt – ½ tsp.
• Olive oil – 3 tbsp.
• Baking soda – ¼ tsp.

For filling:

• Lamb – 300 grams
• Onions – 1 pc.
• Eggs – 1 pc.
• Salt - a pinch
• Ground black pepper - a pinch
• Dry adjika – 0.5 tsp.

Dissolve the salt in warm boiled water and stir until completely dissolved.

We select a convenient deep container for kneading the dough and sift the flour into it through a fine sieve.

Add warm salted water to the flour.

Next add refined olive oil.

Pour in baking soda.

Let's start kneading the dough. It will be sticky at first, but keep kneading until it becomes smooth and elastic.

We form a ball from the dough, which we beat on the countertop at least 50 times, i.e. lift it up and forcefully throw it back onto the surface or into the bowl. After this process, the dough will become very pleasant to the touch.

Divide the dough into 6 equal parts, which we form into small balls and place in a bowl.

Wrap it in cling film and leave at room temperature for one hour.

After this time, using a rolling pin, roll out the dough as thin as possible. Periodically sprinkle the dough layer with flour, turn it over to the other side and roll it out again until it becomes thin and you can begin to stretch it. We try to make all movements in one direction - from the center to the edges. For convenience, roll out the sheets under a fabric layer, parchment paper or cling film.

Then we pull the dough with our hands, turning it from side to side. We do this process slowly, stretching the sheets away from us. You can place the sheet on the back of your hands and stretch it by the edges, spreading your arms in different directions. The sheets may turn out round, uneven, or square, but they can always be cut to the desired size with scissors.

The finished dough should be very thin so that the font of a newspaper or book can be seen through it.

We transfer the finished dough sheets with parchment and roll them into a roll. Cover with a damp towel to prevent it from drying out.

Note: Filo dough can be stored in the freezer for up to 3 months. To do this, the sheet is rolled into a roll in parchment, wrapped in plastic wrap and placed in the freezer. This kind of dough takes a long time to defrost; if you rush, there is a risk of “breaking” it. Do not freeze phyllo dough twice. Thawed, unused dough can be stored in the refrigerator for two days.

Let's start preparing the minced meat. Wash the meat under running water, trim off excess fat and veins. Peel and wash the onion. In a meat grinder with a large grid, we grind the products.

Note: by the time the dough is prepared, the minced meat should already be ready, because... phyllo dries very quickly and becomes brittle when exposed to air, causing it to break.

Salt and pepper the minced meat, season with dry adjika and knead until smooth.

Note:

In the original recipe, the meat and onions are finely chopped with a knife. But the taste of the product will not change much if the products are chopped using a meat grinder or food processor.

In addition to meat and onions, you can add any finely chopped greens to the filling.

To make the minced meat more juicy, add chopped pieces of butter.

We place a thin transparent sheet of phyllo on the countertop and begin to form the product. Apply a strip of minced meat about 3 cm thick to the dough on one side. Do not put too much filling, otherwise the dough will become wet during baking.

Note: in addition to minced meat, you can put cheese or vegetables between the layers of burek.

Roll the dough into a roll, forming it into a long sausage.

We spirally twist the resulting sausage and place it in a baking dish.

We do the same with the remaining pieces of phyllo dough: roll out into a thin layer, apply minced meat, roll up and lay the sausages in a snail shape, attaching them to each other. Thus, the size of the burek can reach the largest sizes. Each housewife determines the number of snake spirals independently, depending on the diameter of the dish she wants to prepare.

Beat the egg into a small bowl and stir well with a whisk.

Using a silicone culinary brush, generously grease the burek with scrambled eggs or milk.

Tip: In the traditional burek recipe, the top of the greased dough is sprinkled with sesame seeds.

Heat the oven to 220 degrees and bake the burek for 20 minutes.

Sprinkle the finished product with water, cover with a towel and leave for 20 minutes. Then cut into portions and serve to the table.