Repeat with the second half of the dough. How to Make Burek. In Slavic cuisines, burek is typically rolled into individual pinwheel-shaped pastries and can be found in bakeries and dedicated burek stores where it is often sold with yogurt. If using homemade puff pastry, roll your dough out to a 12x12 inch square. Stir crumbled feta cheese and shredded mozzarella into a medium-sized bowl. Since its creation, burek has become a very popular dish in North Africa, the Balkans, and even Southern Slavic countries. -Continue the steps and keep adding your logs to the spiral made to form one large Borek or make each log into its own spiral to form individual spirals. Gently roll up the meat filling in the filo pastry sheet until you’ve formed a snake-shaped roll. Simply roll up the dough with the filling bake. It will be quite large roll, do not worry, this is how it should be. Cut the sheet of puff pastry dough into 9 equal-sized squares, each about 4x4 inches large. Using your fingers, gently roll the pastry away from you toward the point of the triangle. Bake in a preheated oven 15 to 20 minutes or until just golden. Share “Turkish Water Borek ... Cover the portions with a damp towel and, working in batches, roll them out using a rolling pin or pasta machine to about 1/8-inch thickness. In a large, deep skillet, heat the olive oil over moderate heat. Make sure that the right and left folds remain tight as you role the dough to ensure that no filling will fall out of the borek. Lay out a rectangular sheet of filo pastry and brush with the filo pastry coating. Add ground beef, red pepper flakes, pepper and salt and cook until brown. Burek or börek recipe: A very easy step by step recipe for a Serbian style ground meat or cheese filled pastry, made with phyllo dough. Her recipes range from Grandma’s favorites to the latest food trends. https://www.sbs.com.au/food/recipes/cheese-and-herb-pastry-borek Given its international footprint, burek has been adapted to different cuisines. This time it's full with feta cheese and parsley mixture and garnished black cumins. Wait for 5 minutes and add corn flour, 3 cups more flour and salt. Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Tumblr (Opens in new window), Click to share on Reddit (Opens in new window), Click to share on Pinterest (Opens in new window), This error message is only visible to WordPress admins, How to Smoke Garlic (Smoked Garlic Recipe), Scallion Latkes with Sesame Cream (Asian Latkes), Colombian Hot Dog (Perro Caliente Colombiano) recipe, Rolani Burek (Rolled Croatian Meat Pastry), French Pain D’Epi Wheat Stalk Bread Recipe. Brush again, thin layer of olive oil. Rolani Burek, Rolled Borek, Kol Boreği or Börek. Place one sheet of phyllo on your work surface. Making 'Yufka' - the dough at home. How to Make Flaky Borek With Cheese: Prepare the Dough: In a big mixing bowl add water, milk, sugar, yeast and a cup of flour. Traditional Bosnian, Croatian, or Turkish dish? Bake in the oven for about 30 minutes, until the borek has turned golden brown and crispy. Cut the roll in half and coil each roll into a snail shape. I used a cultured butter, which lent a nice lactic tang to the wrapping. Brown meat in pan at medium-hi heat. Traditional Yugoslavian Rolled Burek (Borek) Recipe. In a vegetable oil-brushed springform pan or tray, place the burek in the center. Brush with olive oil and place another sheet on the first sheet. On longer side of the dough, put a line of the meat filling. Place the sheets of dough on a large cookie sheet and cover them with plastic wrap and then a heavy towel. Let it settle and cool for about 10 Minutes. Subscribe to the latest Pâté Smith recipes delivered to your inbox! Borek could also be prepared in different shapes - layered pie, individual squares, "cigars", or triangles. Enjoy your borek spiral! Roll Borek With Feta Cheese; Weight: 100 gr. Egg — The egg in this recipe is used to bind the filling ingredients, making the Burek easier to mold and roll. Börek (Turkish pronunciation: ; also burek and other variants) is a family of baked filled pastries made of a thin flaky dough such as phyllo or yufka, typically filled with meat.It is found in the cuisines of Western Asia, the Balkans, the South Caucasus, the Levant, … Let roulades cool in the freezer for 1-2 hours. Cut the roll in half and coil each roll into a snail shape. Amazing job! Which European country will inspire your culinary journey tonight? This homemade burek recipe is easy and fun. How to Make This Recipe. Place rolled dough and ground beef pinwheel on a nonstick baking sheet pop culture inspired food | new posts on Monday. Step 8: Brush with more butter or oil (or egg if desired) and place in oven. As with paçanga böreği, we fold the flat end over the top of the cheese, fold in the edges and brush the pointed end with egg mixture. Since the top corner is wet, it acts as an adhesive as you role to the end of your borek. Some popular fillings are ground beef or lamb, feta, spinach, and parsley. Fold the bottom over the meat mixture and roll into a snake shape. Place 1 tablespoon of filling in the center of each dough … BRB conducting original research on this hypothesis. http://www.gingerandolives.wordpress.com(Recipe will be published soon) Step 7: Roll the pastry sheet up to form a long tube enclosing the meat mixture, then twist the tube into a ‘snail shell’ spiral. 1 medium yellow onion, peeled and chopped, Salt and freshly ground black pepper, to taste, 1 box phyllo pastry sheet (12 inches x 17 inches). Use a rolling pin to roll out the sheet to a 12x12 inch square. Imgur user ParanoidFighter made this for office lunch and I have a feeling that Janice in Accounting is gonna side-eye you for this one. Start by melting your butter slowly so it doesn't scorch. Then cut it into pieces like a cake or a pizza. While ground beef mixture is cooling, preheat oven to 375 F. Once cooled, lay one sheet of phyllo dough on the counter. Borek are painted with oil or butter before rolling to make light, flaky layers. Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Make spinach filling. Mix until it becomes a smooth unstick soft dough adding more flour if needed. Work fast for best results and do not have the butter too hot when brushing the dough.Recipe Source: The Frugal Gourmet On Our Immigrant Ancestors by Jeff Smith (Wm Morrow)Reprinted with permission. Wrap with plastic wrap and put in the freezer. Egg Roll Wrappers — Egg roll wrappers are a lot easier to work with than Fillo Dough, which makes rolling the Burek a breeze! Roll from the broad edge to the narrow edge, Place the rolled yufka in the middle of the greased baking pan as a spiral, Roll remaining balls in the same way and place into the pan, continueing the spiral, For topping in a bowl combine yogurt, vegetable oil and sugar together and mix well, Brush the top of the borek with the mixture, In this way, they will not dry out while you are working with them. Brush sheet with some of the melted butter. Bake for 30-40 minutes or until nicely browned. Roll the dough and place on a baking try lined with parchment paper. Repeat #7 and wrap around the outside of the burek until pan is fill or the burek is at the size desired. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Fold the bottom over the meat mixture and roll into a snake shape. They can be served as an entree or be made into smaller versions for appetizers. If the dough too dry, while you are rolling brush little bit more olive oil. Burek, also spelled börek, is a filled pastry made with flaky phyllo dough. Try to tuck in any open edges as you go along. If you want to expand your culinary horizon then is definitely worth trying. Add the parsley, garlic thyme and pepper and mix well. You can do this recipe also with 4 … Spread half the filling on the bottom half of the dough and roll (photo #3) into a 10-inch-long (25 centimeter) roulade. Whichever spelling or geographical origins you let it claim, this phyllo dough meat pastry is delicious and visually very cool. Repeat three more times with the remaining ingredients. Transfer it into the oven and bake until it is golden brown, 30-35 minutes. Made by wrapping seasoned ground beef in long rolls of phyllo dough and then wrapping it to form a spiral, this meat-snake thing makes an amazing cross-sectional cut (note to self: make “Meat-Snake Thing” the name of my future Captain Beefheart cover band). Allow to fully cool. Then we brush the yufka with egg and start to roll. ), The 10 Most Popular Spices in Turkish Cuisine, German Stuffed Cabbage Rolls (Kohlrouladen), Stuffed Peppers With Ground Beef and Rice, Balkan Feta-Cream Cheese Pie (Burek sa Sirom). This popular dish can be enjoyed with a … Starting from one end of the snake-shaped roll, fold the roll into itself to form a spiral shape. Starting from one end of the snake-shaped roll, fold the roll into itself to form a spiral shape. Made this at home? https://turkishstylecooking.com/minced-meat-borek-recipe.html Keep the remaining sheets of phyllo dough covered with plastic, and work quickly to prevent it from drying out. In this burek recipe, these baked meat rolls are shaped like snails and filled with a flavorful ground beef mixture. A friend who spent some time in Croatia also told me that this is the best late night snack. My fat of choice for this is clarified butter. It is often made at home where the women will sit on the ground at a very low circular table and armed with a narrow, long rolling pin, a little similar to a broomstick but thinner, roll out sheet after sheet effortlessly. Brush with additional butter. Please go to the Instagram Feed settings page to connect an account. -Brush the log with butter and then gently roll your log into a spiral and place on a parchment lined baking sheet. Repeat with the rest of the dough. One of the finest cuisines in southeastern Europe is Burek. Burek is a pastry made of thin dough filled with meat, vegetables and spices. A hint for handling phyllo dough: Be sure the dough is at room temperature before you open the box. This will seal it keep it closed as it fries. All content copyright ©Pâté Smith, 2015. Cool completely before you continue. Do not make your roll too tight or too loose. Start rolling your borek beginning with the bottom corner of the dough. Add the peppers, pul biber and onions, season with salt and pepper and cook, stirring frequently, until softened, … Brush it with 2 egg yolks and sprinkle each piece with black and white sesame seeds. All rights reserved. Now it’s just a case of continuing to roll upwards until you get to the top. Turn the dough into a ball and transfer back to its bowl. (second note to self: make “Pockets of Dough” the name of my future Puff Daddy art project). Place one triangle of yufka dough on a work surface with the longer edge facing you, and brush with … Beat egg and yogurt together and brush top of burek. Tag your photos with #PateSmith or share them in the comments for the chance to be featured onsite! When the meat has cooled crumble cheese and add to the meat. Slice the borek evenly as desired. Place rolled dough and ground beef pinwheel on a nonstick baking sheet and butt the end up against the edge of the pan to prevent uncoiling. To make potato filling: Wash and peel the potato. … -Carefully roll the dough up to make a long log. Drain and transfer browned meat to a medium bowl to cool. Sign Up Today! Here we are with another Turkish borek recipe! Then gently start rolling starting from the corner nearest to you. When you get to the end, wet the inside of the point of the triangle and stick it to the roll. To make these wonderful Turkish pastries, we start off with 'yufka'. Combine the spinach, onion, spices, and herbs in sauce pan and cook for 5 … Continue until you've used all the ground beef. Place a heaping 1/3 cup of meat mixture on the sheet along the long side, 2 inches from the edge. Product Variety: Raw Frozen: Expiration Date-18 C 1 Year: Of units In A Package: 100: Package Size: 40x29x24 Cook until the meat is crumbly but not dry. Brush the borek with the soy milk mixture and sprinkle with black cumin and sesame seeds. Easy traditional Rolani Burek, a spiraled Croatian Meat Pastry. Sauté the onion until soft, and then add the ground beef, allspice, paprika, salt, and pepper to taste. It is believed that burek originated from what is now Turkey in the old Ottoman Empire. On the edge of the short end of the rectangular sheet of filo pastry, scoop a thin line of meat filling. Look at all those layers and pockets of dough! In a vegetable oil-brushed springform pan or tray, place the burek in the center. Cut it into large chunks and boil until fork tender. Heat a large frying pan over medium-low to medium heat and add the oil. Borek is a traditional Turkish pastry made with phyllo dough and usually stuffed with cheese, although there are many other filling variations such as spinach, ground meat, veggies and herbs. In the former Yugoslavia, burek is traditionally a meat-filled pastry and can be eaten any time of the day. Repeat #7 and wrap around the outside of the burek until pan is fill or the burek is at the size desired. Get our cookbook, free, when you sign up for our newsletter. … It is available with a variety of fillings and flavors and may be prepared as individual pastries or in a large pan and cut after baking. That’s The First Sigara Böreği (Cheese Roll… Roll up the Borek: Set up a rolling station with a bowl of the feta mixture, a small bowl of water, your defrosted phyllo dough covered with a clean, damp dish towel, and a plate to place the rolls on, as you make them. 5.