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

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