While ground beef mixture is cooling, preheat oven to 375 F. Once cooled, lay one sheet of phyllo dough on the counter. In a vegetable oil-brushed springform pan or tray, place the burek in the center. Make spinach filling. Keep the remaining sheets of phyllo dough covered with plastic, and work quickly to prevent it from drying out. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Spread half the filling on the bottom half of the dough and roll (photo #3) into a 10-inch-long (25 centimeter) roulade. Tag your photos with #PateSmith or share them in the comments for the chance to be featured onsite! Place one sheet of phyllo on your work surface. 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. In this way, they will not dry out while you are working with them. Brown meat in pan at medium-hi heat. 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. How to Make Burek. Wrap with plastic wrap and put in the freezer. Sauté the onion until soft, and then add the ground beef, allspice, paprika, salt, and pepper to taste. Brush again, thin layer of olive oil. Since its creation, burek has become a very popular dish in North Africa, the Balkans, and even Southern Slavic countries. Repeat with the second half of the dough. Brush it with 2 egg yolks and sprinkle each piece with black and white sesame seeds. … Place a heaping 1/3 cup of meat mixture on the sheet along the long side, 2 inches from the edge. -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. Let it settle and cool for about 10 Minutes. … Look at all those layers and pockets of dough! Given its international footprint, burek has been adapted to different cuisines. When you get to the end, wet the inside of the point of the triangle and stick it to the roll. Which European country will inspire your culinary journey tonight? 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. This time it's full with feta cheese and parsley mixture and garnished black cumins. 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. To make potato filling: Wash and peel the potato. Add the parsley, garlic thyme and pepper and mix well. Then we brush the yufka with egg and start to roll. Using your fingers, gently roll the pastry away from you toward the point of the triangle. 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. http://www.gingerandolives.wordpress.com(Recipe will be published soon) Sign Up Today! Starting from one end of the snake-shaped roll, fold the roll into itself to form a spiral shape. Since the top corner is wet, it acts as an adhesive as you role to the end of your borek. Traditional Bosnian, Croatian, or Turkish dish? 5. 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. Place 1 tablespoon of filling in the center of each dough … Combine the spinach, onion, spices, and herbs in sauce pan and cook for 5 … Do not make your roll too tight or too loose. Mix until it becomes a smooth unstick soft dough adding more flour if needed. Whichever spelling or geographical origins you let it claim, this phyllo dough meat pastry is delicious and visually very cool. If using homemade puff pastry, roll your dough out to a 12x12 inch square. If you want to expand your culinary horizon then is definitely worth trying. Making 'Yufka' - the dough at home. Made this at home? One of the finest cuisines in southeastern Europe is Burek. In a large, deep skillet, heat the olive oil over moderate heat. Let roulades cool in the freezer for 1-2 hours. Start by melting your butter slowly so it doesn't scorch. Egg — The egg in this recipe is used to bind the filling ingredients, making the Burek easier to mold and roll. Her recipes range from Grandma’s favorites to the latest food trends. Borek could also be prepared in different shapes - layered pie, individual squares, "cigars", or triangles. How to Make This 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. Continue until you've used all the ground beef. Burek, also spelled börek, is a filled pastry made with flaky phyllo dough. Enjoy your borek spiral! A friend who spent some time in Croatia also told me that this is the best late night snack. 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. Repeat with the rest of the dough. In this burek recipe, these baked meat rolls are shaped like snails and filled with a flavorful ground beef mixture. -Carefully roll the dough up to make a long log. In the former Yugoslavia, burek is traditionally a meat-filled pastry and can be eaten any time of the day. Bake for 30-40 minutes or until nicely browned. Slice the borek evenly as desired. Brush the borek with the soy milk mixture and sprinkle with black cumin and sesame seeds. To make these wonderful Turkish pastries, we start off with 'yufka'. Start rolling your borek beginning with the bottom corner of the dough. Amazing job! Place one triangle of yufka dough on a work surface with the longer edge facing you, and brush with … 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. Now it’s just a case of continuing to roll upwards until you get to the top. That’s The First Sigara Böreği (Cheese Roll… This will seal it keep it closed as it fries. pop culture inspired food | new posts on Monday. 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. 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. Then cut it into pieces like a cake or a pizza. Place the sheets of dough on a large cookie sheet and cover them with plastic wrap and then a heavy towel. Cool completely before you continue. All content copyright ©Pâté Smith, 2015. Roll the dough and place on a baking try lined with parchment paper. I used a cultured butter, which lent a nice lactic tang to the wrapping. Transfer it into the oven and bake until it is golden brown, 30-35 minutes. 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, Cook until the meat is crumbly but not dry. (second note to self: make “Pockets of Dough” the name of my future Puff Daddy art project). 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, … Step 8: Brush with more butter or oil (or egg if desired) and place in oven. https://turkishstylecooking.com/minced-meat-borek-recipe.html Cut it into large chunks and boil until fork tender. My fat of choice for this is clarified butter. Beat egg and yogurt together and brush top of burek. If the dough too dry, while you are rolling brush little bit more olive oil. Product Variety: Raw Frozen: Expiration Date-18 C 1 Year: Of units In A Package: 100: Package Size: 40x29x24 Allow to fully cool. Repeat #7 and wrap around the outside of the burek until pan is fill or the burek is at the size desired. Stir crumbled feta cheese and shredded mozzarella into a medium-sized bowl. Turn the dough into a ball and transfer back to its bowl. Cut the roll in half and coil each roll into a snail shape. -Brush the log with butter and then gently roll your log into a spiral and place on a parchment lined baking sheet. Easy traditional Rolani Burek, a spiraled Croatian Meat Pastry. Please go to the Instagram Feed settings page to connect an account. Fold the bottom over the meat mixture and roll into a snake shape. 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). When the meat has cooled crumble cheese and add to the meat. Gently roll up the meat filling in the filo pastry sheet until you’ve formed a snake-shaped roll. Heat a large frying pan over medium-low to medium heat and add the oil. Wait for 5 minutes and add corn flour, 3 cups more flour and salt. Brush with additional butter. Rolani Burek, Rolled Borek, Kol Boreği or Börek. Simply roll up the dough with the filling bake. 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. Egg Roll Wrappers — Egg roll wrappers are a lot easier to work with than Fillo Dough, which makes rolling the Burek a breeze! ), 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). Repeat #7 and wrap around the outside of the burek until pan is fill or the burek is at the size desired. They can be served as an entree or be made into smaller versions for appetizers. Drain and transfer browned meat to a medium bowl to cool. All rights reserved. Repeat three more times with the remaining ingredients. On the edge of the short end of the rectangular sheet of filo pastry, scoop a thin line of meat filling. It is believed that burek originated from what is now ​Turkey in the old Ottoman Empire. Some popular fillings are ground beef or lamb, feta, spinach, and parsley. A hint for handling phyllo dough: Be sure the dough is at room temperature before you open the box. Borek are painted with oil or butter before rolling to make light, flaky layers. Subscribe to the latest Pâté Smith recipes delivered to your inbox! Here we are with another Turkish borek recipe! Bake in the oven for about 30 minutes, until the borek has turned golden brown and crispy. 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. Brush sheet with some of the melted butter. https://www.sbs.com.au/food/recipes/cheese-and-herb-pastry-borek On longer side of the dough, put a line of the meat filling. Get our cookbook, free, when you sign up for our newsletter. This homemade burek recipe is easy and fun. Roll Borek With Feta Cheese; Weight: 100 gr. 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. Fold the bottom over the meat mixture and roll into a snake shape. 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. 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. Burek is a pastry made of thin dough filled with meat, vegetables and spices. Use a rolling pin to roll out the sheet to a 12x12 inch square. This popular dish can be enjoyed with a … It will be quite large roll, do not worry, this is how it should be. Add ground beef, red pepper flakes, pepper and salt and cook until brown. BRB conducting original research on this hypothesis. Traditional Yugoslavian Rolled Burek (Borek) Recipe. Cut the sheet of puff pastry dough into 9 equal-sized squares, each about 4x4 inches large. Bake in a preheated oven 15 to 20 minutes or until just golden. 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). Starting from one end of the snake-shaped roll, fold the roll into itself to form a spiral shape. Try to tuck in any open edges as you go along. Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Place rolled dough and ground beef pinwheel on a nonstick baking sheet Add the peppers, pul biber and onions, season with salt and pepper and cook, stirring frequently, until softened, … Cut the roll in half and coil each roll into a snail shape. Lay out a rectangular sheet of filo pastry and brush with the filo pastry coating. You can do this recipe also with 4 … Then gently start rolling starting from the corner nearest to you.